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Esquire Tequila Guide: 29 of the Best Tequilas To Drink Now
The ultimate guide to the best blanco, reposado and anejo tequilas for slamming and sipping
Tequila is everywhere right now; so much so, that it’s backed to become the fastest growing spirit category in the UK, with total sales up by 9% in 2023 and Selfridges reporting bottles flying off the shelves, with a huge 250% increase in the last year. But how do you pick a decent one? Well, when it comes to tequila, there's tequila, and there's tequila.
To keep your bar cart up to speed as we head into the summer months (and in preparation for Cinco de Mayo), we’ve tried every slammer and sipper worth knowing about.
Best tequilas for 2024
What exactly is tequila?
Tequila is made exclusively from the blue agave plant, grown primarily in the area surrounding the city of — you guessed it — Tequila, in the western state of Jalisco, Mexico.
On the back of every bottle, you’ll find a number called the NOM or ‘Norma Oficial Mexicana’. Google that and you’ll have full visibility of which tequila producer it comes from, enabling you to tell the mass-produced from the artisan.
Types of tequila
Blanco
Blanco or silver — call it what you will — but this is your entry-level tequila. If you insist on slamming, this is generally what you’ll want to do it with. Diamond-clear and un-aged, the best examples are fresh and zippy with a citrus spike. Some cheaper bottles will burn, but we’ve bypassed those for small-batch tequilas that are silky smooth.
Reposado
Reposado (literally meaning ‘rested’) is the next level up and aged for a minimum of two months in oak, up to one year. This extra step means the liquid develops a light golden hue and generally a smoother, more mellow profile. Here you can expect sweeter notes, such as coconut and vanilla.
Anejo
This category is aged for at least a year, but less than three, and is where you’ll really start to notice the influence of the barrel. Producers use everything from ex-bourbon to red wine or Scotch whisky casks to add subtle layers of caramel, toffee and oak on top of the fresh and peppery agave base.
There’s also the relatively new ‘extra-anejo’ category (introduced in 2006) for the tequila connoisseurs out there. Aged for three years plus, we don’t see so much of it here in the UK.
What's the difference between tequila and mezcal?
Right, strap yourself in. Both are made in Mexico using the agave plant but while tequila must use blue agave, mezcal has the freedom to pick from any of the 200 varieties of agave in the country. The production of mezcal is an artisan craft, done in small batches.
If you wanted to label it like we do beer, tequila is your commercial lager and mezcal is your craft beer.
How to drink tequila in 2024
Let’s be honest, slamming a tequila from time to time is still fun, but the best-tasting, smoothest examples shouldn’t be smothered with salt and lime.
Much like its smokier spirit sister, mezcal, top-shelf tequila that's made with 100% agave (as opposed to the cheaper ‘mixtos’ varieties that use the minimum 51% and are then topped up with sugar and additives) can be enjoyed neat or over big rocks of ice. That said, older añejos can benefit from being served at room temperature.
Other simple serves include grapefruit soda for a ready-made paloma or tomato juice for a breakfast bloody Maria.
But for us, nothing beats a margarita. Keep it classic with lime juice and orange liqueur, or blend with ice for a frozen take. A Tommy's margarita replaces orange liqueur with agave nectar for a smoother, more savoury-leaning drink, or add Tajin to the salty rim for a spicy, citrussy kick.
How we test tequila
We recruited a panel of 10 testers, made up of WSET-trained experts and tequila fans, to give their thoughts on over 50 blanco, reposado and añejo tequilas. Each was tried neat and then followed by some water to dilute and soften the alcohol, bringing out the more nuanced flavours.
Catering for every palate and cocktail recipe, these are the top-rated tequilas to buy right now.
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
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