Tequila

Tequila is a distilled spirit made exclusively from the blue agave plant, primarily in the region surrounding Tequila, Jalisco, Mexico. It is protected by denomination of origin laws, meaning only spirits produced in designated areas using blue agave can be labelled as tequila. The heart of the agave, known as the piña, is harvested, cooked, fermented, and distilled to produce this iconic Mexican drink.

Tequila has a distinctive flavour that varies depending on its style and ageing. Blanco (unaged) tequila is crisp and vegetal, with notes of citrus, pepper, and fresh agave. Reposado (aged 2–12 months) develops smoother, mellow flavours with hints of vanilla and oak. Añejo (aged over a year) is richer and more complex, offering caramel, spice, and wood tones. The taste is earthy and slightly sweet, with a warming finish.

Tequila is a type of mezcal, but it must be made from blue agave and produced in specific regions of Mexico. Mezcal, on the other hand, can be made from a variety of agave species and is often crafted using traditional methods like roasting agave in underground pits, which gives it a smoky flavour. Tequila is generally cleaner and more refined, while mezcal is bolder and more rustic.

Tequila can be enjoyed neat, especially premium expressions like añejo or extra añejo. Blanco tequila is often used in cocktails such as the Margarita, Paloma, or Tequila Sunrise. In Mexico, tequila is traditionally sipped slowly, sometimes accompanied by sangrita—a spicy, citrusy chaser. It’s also common to serve tequila with lime and salt, though this is more popular outside of Mexico.

Tequila is classified by ageing: Blanco (unaged), Reposado (aged 2–12 months), Añejo (aged 1–3 years), and Extra Añejo (aged over 3 years). There’s also Joven or Oro, which is a blend of Blanco and Reposado or coloured with additives. Each type offers a unique flavour profile and is suited to different drinking styles and occasions.