12 Mistakes Everyone Makes With Tequila

There's a good reason why the global tequila market was worth US$14.7 billion in 2022, and is projected to hit a staggering $30.3 billion by 2028 (via IMARC Group). Tequila has transcended its Mexican roots, gaining substantial international acclaim. Over the years, the spirit has become a staple in many bars and restaurants worldwide, captivating consumers with its distinctive flavor. Tequila is also gradually shedding its reputation as the main ingredient in party shots and overly sweet margarita mixes. Instead, many are starting to recognize tequila's many variants as a sophisticated liquor that's a pleasure to sip.

Tequila production is regulated by Mexico's Tequila Regulatory Council, which was established in 1994 to oversee that the spirit adheres to a set of standardized practices. Under current legislation, tequila must be produced using a minimum of 51% blue Weber agave, with tequilas containing less than 100% agave categorized as mixto. In addition, tequila must contain between 35 and 55% alcohol by volume.

Tequila became the intellectual property of Mexico in 1974, which means "tequila" made in other countries can't be sold under that name, even if they cultivate agave. In addition, it can only be produced in some regions of Mexico, including the Mexican state of Jalisco, which is home to the liquor's namesake, the town of Tequila. The agave nectar can also be made in the Mexican states of Guanajuato, Michoacán, Nayarit, or Tamaulipas.

While all tequila is made from the piñas of the blue Weber agave, the spirit can differ in taste and color depending on the length and specifics of its maturation process. There are four main categories of tequila. Firstly, there's blanco tequila, or silver tequila, which can be aged for up to 60 days, but is usually bottled immediately following the distillation process. It's transparent in color and relatively sharp in flavor, making it well-suited for cocktails. Secondly, there's reposado tequila, which is aged in barrels between two months and a year, and is smoother than blanco tequila. Thirdly, there's añejo tequila, which is aged for up to a year, allowing it to absorb some barrel notes. Finally, there's extra añejo tequila, which is aged for a minimum of three years, and has the most complex aromas and flavors.

In addition to the main four variants, tequila can also be classified as joven tequila or cristalino tequila. Joven tequila, or gold tequila, combines blanco tequila with a modest amount of aged tequila. It also usually contains additional ingredients such as caramel color, sugar syrup, oak extract, and glycerin. Meanwhile, cristalino tequila is an aged tequila (añejo or extra añejo) that has been filtered to remove its color, resulting in a flavorful transparent expression with a smooth, floral quality.

While many in the U.S. still view tequila as a cheap and fast way to start a party or conclude a night out, the spirit isn't just complex but comes with a long and storied history. Tequila's beginnings go back thousands of years, originating with the Aztecs who transformed the sap of maguey plants — a type of agave — into a milky beverage called pulque. In fact, the fermented elixir was so revered by the Aztecs that it became an integral part of their religious practices. There were two pivotal deities associated with the liquor, including the goddess of the maguey plant, Mayahuel, and the god of pulque, Patecatl.

The story of tequila picked up momentum after the Spanish invaded Mexico in the 16th century. After experimentations, the conquistadores started distilling fermented agave into "vino de mezcal." Alcohol made from agave in the area of Tequila started becoming popular in the 17th century. This is also when the Marquis of Altamira, Don Pedro Sánchez de Tagle, set up the first known distillery in the region. By the end of the 19th century, the spirit made was already being referred to as tequila.

While there are plenty of flavored vodka and rum options readily available for your enjoyment, flavored tequila is more elusive. It's also a more recent phenomenon. In fact, up until 2004, flavored tequila had to be labeled a "tequila product" rather than tequila, under the regulations set by the Tequila Regulatory Council of Mexico. And while infused tequilas haven't exactly taken the Mexican market by storm, they have proven quite popular in the States.

According to Neil Grosscup, the CEO of Tanteo Spirits, it was the inconsistency in cocktails that inspired him and his partner to venture into the business of flavored tequilas. "Even a top notch cocktail bar [...] couldn't always do it consistently — the [spice] could vary from cocktail to cocktail. [We wanted] to make a tool to make it easier for bartenders to make spicy margaritas," he told Distiller. Today, the company produces jalapeño, habanero, and chipotle tequilas that add a touch of nuance to the beloved liquor.

Other takes on flavored tequila include Cenote's Green Orange Liqueur, which combines 100% blanco tequila with green orange peels. Another brand called 21Seeds offers a range of infused tequila choices such as Grapefruit Hibiscus Blanco Tequila and Cucumber Jalapeño Tequila. Additionally, you can explore YaVe Mango Blanco Tequila, a pure blanco tequila flavored with the tropical essence of mango.

There's little doubt that indulging in a tequila or two at a Mexican restaurant can complement the bold flavors of Mexican cuisine, and add a touch of cultural authenticity to the experience. However, the quintessential Mexican liquor is much more versatile than this. As such, limiting the spirit to Mexican cuisine pairings would be a shame.

Blanco tequila pairs well with a huge range of dishes, from the delicate flavors of ceviche and sashimi to the delectable succulence of grilled prawns and squid. It also goes along with Indian food, as well as veggies such as green peppers, asparagus, and tomatillos. Meanwhile, reposado tequila is great for sipping with a nice steak or pulled pork. Añejo tequila and extra añejo make great companions to dark chocolate and fruity sorbets. Perhaps Nicholas Soglanich from The Tequila Wanderer summed this up best in an interview with Forbes, saying, "In general, blanco tequilas pair best with citrus and lime flavors. Reposado pairs best with bold and spicy ones. While añejos and extra añejos are best paired with sweet."

Just like its name suggests, small-batch tequila is crafted in limited quantities, often using traditional methods of production that utilize stone mills and customized ovens. The spirit is commonly made by smaller — often family-run — distilleries rather than commercial facilities that operate on a large scale. This frequently equates with a more hands-on approach that prioritizes quality over quantity. As such, many find small-batch tequilas to have distinct flavor profiles that reflect both the terroir of their specific distillery and the care taken in its production.

One of the small-batch drops on the market is Primo 1861 Blanco. Made with agave, yeast, and water, using traditional methods, the expression reflects a long lineage of tequila producers, starting with Pedro Camarena Ramírez who opened the first ever tequila tavern in Jesús María and Arandas in Mexico in the late 19th century. Tequila Primo was founded by Pedro Camarena, who represents the sixth generation of tequila enthusiasts and carries on his ancestor's legacy.

Just like most other spirits, tequila is the subject of many urban legends. One of these is the myth that the color of tequila determines its quality. Since extra añejo tequila is aged in barrels, it commonly takes on an amber hue. However, this doesn't necessarily mean that darker tequilas are of higher quality. This is because spirit companies can fill tequila with additives to mimic the color of extra añejo. For a truly premium tequila, look for one that has been made from 100% blue Weber agave (it's not a mixto), and aged for several years, as this is what gives tequila its darker hue and enhances its flavor.

If you think an authentic bottle of tequila is likely to come with a floating worm at the bottom, think again. The worm actually can be found in tequila's sibling, mezcal, which doesn't have to contain 51% blue agave. The mezcal worm is gusano de maguey, a moth larva that normally feasts on the maguey plant. Interestingly, according to some, the worm is nothing more than an elaborate marketing strategy tailored to the U.S. market that's supposed to point to mezcal's purity — the pure version of the liquor is said to keep the worm from disintegrating.