Three panels put the majority of entries to the test at the Novotel Hotel in London Bridge. The first group comprised Nicola Carruthers, deputy editor of The Spirits Business magazine, and Michael Fichtner, head bartender at the Coburg Bar at The Connaught hotel in London. Bryan Rodriguez, wine and spirits buyer at Harvey Nichols, chaired the panel. Strong agave presence. Very vegetal with green bell peppers, thyme honey, chargrilled courgettes, raw asparagus. There is a fuller caramel hinting at honeycomb and beeswax. Vanilla pods, ginger biscuits, Turkish Delights, Custard Creams add to the sweetness. Taste

The judges found the quality improved as they progressed to 100% Agave Tequila – Premium Reposado. A Master was bestowed upon Tequila Dahlia Cristalino. Rodriguez found this expression had an “explosive nose” full of “roasted agave, pepper and floral notes”. The palate had a “touch of sweetness” and “lingering” flavour. “This shows Tequila’s immense complexity, playful aromas and notes reminiscent of other spirits categories,” he enthused. “This feels more like a sipping liquid than a mixing liquid.” Each was tried neat and blind, to avoid brand bias, allowing the full flavours — fresh citrus to warming oak — to shine through. They were on the lookout for smooth, easy-drinking styles, with well-balanced sweetness and added complexity. This double gold star awarded Tequila Añejo from VIVIR is their Tequila Blanco aged for 18 months in American Oak bourbon casks. The Tequila maintains its Agave routes whilst bringing an amazing palate of smoky oak, burned bananas and chocolate. Fantastic for sipping neat or over ice. Yes, indeed! We knew what we wanted to make and how we wanted to do it. We were already credited over there with the CRT and we had the logistics in place to get products over here because we already did it with the agave syrup, so it was the perfect storm really. We spent three years developing it: one year developing the Blanco, then we waited two years for the Reposado and Añejo to age – we thought if we were going to do it, best do it properly. We launched around the start of the year and since then, it’s gone nuts! We’re house pours at great places like this [ TRADE Soho] all around the country. Made from 100% Weber blue agave, VIVIR Tequila Blanco is double distilled and blended with local water from a volcanic spring close to the distillery in Jalisco. NoseTanner said: “These Tequilas were worth the price point. If I were able to buy any of these in the lower, mid‐range of the price point especially, I’d be stoked.” From there, the competition moved onto Flavoured Tequila, where a Gold medal was handed to 1800 Coconut, with its “inviting, fresh coconut” aroma and “agave notes on the finish”. Each has different characteristics, ranging from the fresh and citrusy (there’s a reason you shot with lime and salt), to the more complex styles that display caramel and oak. Broadly speaking, blanco is for shots, anejo is strictly for sipping (like you would with whisky), and reposado is a good option for either. How we test tequila

A Gold medal was awarded to Tequila Exotico Reposado, which had “good length” to its finish, while a Silver medal was given to Corralejo Reposado. If you're looking for a versatile reposado tequila, our favorite is the Mijenta Reposado because it's high-quality and rich in flavor that's great for sipping and mixing. Creyente Mezcal also joined the Master winners. The expression offered “punchy pepper on the palate, smoke and some agave syrup sweetness. Bold, long and flavoursome,” noted the judges. A Silver medal was given to coffee‐flavoured Sierra Milenario Tequila Cafè. Two more Silver medals were hailed in the Tequila Liqueur round. El Sueño Watermelon Liqueur pleasantly surprised the judges with its “fresh watermelon notes” and some “light earthiness”. Silver winner Horus was likened to a “very well done chocolate cream”.The qualities of the sweet Weber blue agave are ever-present and the smoothness of the Blanco is very impressive. Suggested Serve

In the more costly super‐premium price range, a Master was awarded to Olmeca Altos Reposado. Athavia noted the “fantastic integration of the oak on the palate”, which she said gave the Tequila “body, texture and a hint of sweetness”. Five or 10 years ago, nobody would put investment into research and development for Tequila, but now producers are in a position to start messing around a bit more, which means they must have confidence in the consumer.” Mangrove will also be distributing El Sueño (meaning ‘dream’), VIVIR’s quality Mixto as an environmentally friendly and affordable Tequila alternative. As the demand for tequila grows and the pressure on agave supplies increases, there are producers who are adopting processes which are neither kind to the land or the reputation of tequila. Mixtos are not made of 100% agave, however quality varieties like El Sueño offer a sustainable alternative with no compromise on raw materials and production. VIVIR as a brand launched in March of this year. Since then, its rise has been astronomical bringing with it excitement, opportunity and what Paul calls “good challenges”. How did VIVIR Tequila come into being?

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Highly complex but with a reserved delivery that takes its time opening up, this is the one that makes us wonder if Paul and Nav named their brand “To Live” (translation of Spanish word “Vivir”) as either an ode to or a challenge at whisky (commonly called “the water of life”). The similarities between a good sipping whisky or rum are palpable and both the impossibly smooth mouthfeel and longevity on the palate truly challenge what we think of as “tequila”. Suggested Serve