Tequila is Mexico's great gift to the drinks world, distilled from the blue Weber agave and protected by its own Denomination of Origin. There is bright, peppery Blanco for a Margarita, and there are deep, barrel-aged bottles built for slow sipping by the fire.
Blanco, Reposado and Añejo: how ageing shapes tequila
The category is defined by time in oak. Blanco, also called Silver or Plata, is bottled with little or no ageing and shows the purest agave: citrus, white pepper and fresh herbs. Reposado rests in oak for at least two months, softening into gentle vanilla and caramel. Añejo spends a year or more in barrel and turns rounder and spicier, while Extra Añejo, aged at least three years, is the contemplative one, closer in weight to a good whisky. One word matters as much as the age: look for 100% agave on the label. Anything else is a mixto, cut with up to 49% other sugars, and it never quite sings the same way.
Highland Los Altos and lowland Tequila valley
Where the agave grows leaves a real fingerprint on the glass, at least in a true 100% agave bottle. Up in the highlands of Los Altos, cooler air and iron-rich red soil give sweeter, floral tequila with stone fruit and citrus. Down on the valley floor around the town of Tequila, warmer ground yields an earthier, more mineral and peppery style. Tequila also has a smoky cousin in mezcal, made from many agave varieties and roasted in earth pits. You will find both, and plenty more, across our spirits range.
Tequila FAQ
Should I sip tequila or mix it?
Both, depending on the bottle. A crisp Blanco is made for a proper Margarita with fresh lime, while a good Añejo or Extra Añejo deserves a glass of its own, served neat at room temperature.
What is the difference between tequila and mezcal?
Both are agave spirits from Mexico. Tequila must be blue Weber agave and tends to be clean and bright, while mezcal can use many agave types and carries a signature campfire smoke. Compare them across our spirits shelves.