Tequila & Mezcal Guide

Follow our Tequila & Mezcal Guide for the best ones and cocktails.

There are many types of tequilas, from clear blancos to dark brown añejos, but they are all made from blue agave, a plant that takes eight to twelve years to ripen.

Another fun fact: All tequilas are mezcals, but not all mezcals are tequila. While tequilas are only made with blue agave, mezcals can be made using several types of agave.

To appreciate the subtleties of tequila or mezcal, drink it in a wine glass. Similar to the methods used for wine and other spirits, the basic tasting method is swirl, sniff, sip and swallow.

First, observe the color. A blanco will be clear, while a reposado or añejo will show deeper hues from time in oak. Color does not determine flavor, but it suggests aging and complexity.

Swirl the tequila or mezcal. Look for the legs, or tears of the agave. These indicate essential oils in the tequila and the presence of alcohol. Faster-moving tears suggest less body; slower tears suggest more viscosity. Swirling the liquid also releases molecules into the air.

Tequila and mezcal have more alcohol than wine and can reveal as many as 600 different aromas, including citrus, mint, freshly cut grass, floral notes, honey, oak, almond, vanilla, butterscotch, chocolate, leather and caramel.

Take a small sip and hold it in your mouth for about 10 seconds while drawing in a bit of air. Move it across the tongue to reach sweet, sour, bitter and salty zones, then draw in a little air over the top of the tequila to bring the aromas up to your nose. Breathe out through your nose before swallowing.

Swallow and savor the finish and aftertaste. Remember that everything you eat beforehand will affect the flavor of the tequila.

by Meryl Pearlstein and Javier Moreno Gomez, tequila and wine sommelier at Grand Residences Riviera Cancun