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It’s not hard to familiarize yourself with tequila, but it’s very easy to look foolish if you’re a tequila novice. Ordering tequila at a bar without knowing the difference between blanco and añejo; the host who uses powdered mix to make margaritas; the self-styled “expert” who’s only familiar with the same two brands he drank in college; the poor sap who thinks the proper way to drink tequila is to slam it down and then suck for dear life on a lime wedge. These faux pas and many others are, thankfully, easily avoidable. Check out this tequila primer for starters, and of course don’t forget to put the knowledge you’ve gained here into action. After all, what good is knowing about tequila if you don’t drink it?
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Sip, Don't Shoot
Tequila is a delicious, refined, complex spirit. Why are you pounding shots like a frat boy? Don’t worry—drink enough of it, it will do the trick. Take the time to actually taste what you’re drinking. Is that the agave you’re getting on the palate? Notes of vanilla? A hint of grapefruit? Caramel? If you’re not getting a world of flavor from your tequila, take your time and really appreciate what’s in your glass. Or start buying a better brand. Or both.
Blanco, Reposado & Añejo—They're Not Shakira's Backup Dancers
There are a lot of different types of tequila, but the three biggies to remember are blanco (aged less than 60 days; best for mixing); reposado (aged up to two years in oak, it’s more mellow and refined than blancos, good for mixing or sipping); and añejo (aged more than two years, it’s got a lot of flavor from the wood to go with the agave notes, and is more appropriate for sipping than mixing). Of course, there are plenty of blancos that make great sippers, and plenty of añejos that would be swell in cocktails, but you get the point. FYI, blancos are often called “silver” or “platinum” tequilas, while reposados and añejos are often referred to as “gold.”
99% Just Won't Do
Any tequila that’s worth drinking is made from 100% blue agave (a cactus-like plant that takes about 7-10 years to mature). Tequilas that aren’t 100% blue agave are called mixtos, which is Spanish for “hangover delivery device.” Mixtos add sugar, artificial colorings and flavorings, chemicals, you name it. Sure, they’re cheaper than 100% blue agave tequilas, but you pay the price and then some the next morning.
Older Doesn't Mean Better
The 30-year-old Scotch whiskey you had was mind-blowing. Ditto the 15-year-old bourbon. But that doesn’t mean you should go around looking for a super-old añejo tequila. Spirits age differently according to climate—and in warmer, sunnier Mexico they age a lot more quickly than in cold and clammy Scotland, or even in temperate Kentucky. Tequila’s soft agave-based flavors are also more delicate than those of grain-based whiskeys. Age a tequila too long and the agave will be overwhelmed by the wood, making it taste less like tequila and more like… whiskey. With that in mind, beware of any tequila aged longer than about four years.
Pair It With Food—And We Don't Mean Chips And Salsa
It’s an obvious fact that tequila pairs well with Mexican food. But tequila is nothing if not versatile, and it’s well worth branching out and trying it, either in cocktails or neat, with other cuisines. Blancos and margaritas go well with simple seafood dishes; reposados pair well with barbecue or spicy Indian food; añejos make great after-dinner drinks and actually go well with fruits like raspberries, strawberries, or grapes. Experiment—don’t be afraid to play around with your favorite foods and different tequilas. Before you know it you’ll be full and happy.
Try A Tequila Cocktail That's Not A Margarita
Ask 99.9% of tequila amateurs for a list of cocktails you can make with tequila, and that list will begin and end with the margarita. Which, to be fair, is a pretty amazing drink. But there’s a lot more you can do with tequila. There’s the Tequila Sunrise (with orange juice and grenadine) which, frankly, looks better than it tastes. Much better is the Paloma (fresh-squeezed lime juice and grapefruit soda), or even a Bloody Maria, which takes the classic vodka-based Bloody Mary, kicks it to the curb, and leaves it begging for mercy.
Sometimes You’ve Gotta Go For What You Don't Know
How can you claim Coke is your favorite if you’ve never tried Pepsi? How can you truly appreciate Lay’s if you’ve never had Pringles? It’s the same with tequila. You may have your old favorites that you’ve stuck with for years, but tequila as a category is growing ridiculously fast—it’s hard to believe there’s a square foot in the tequila-growing region of Jalisco that doesn’t have agave growing on it. There are exciting and innovative new tequilas entering the marketplace every month, and you’re doing yourself a disservice if you don’t try a few of them. Open your mind and your palate to the possibility of the new. At the very least, they’ll make you appreciate your tried-and-true brands even more.
Wipe The Salt Off Your Hand
If you’re over 21 and still using your hand as a salt lick when you drink tequila, well… just stop it. Salt on the rim of your glass is totally acceptable. Salt on your hand, or any other part of your body, is a no-no—unless someone very attractive is licking it off you while they do shots. In which case, we won’t judge.
Know Your Regions (Don't Worry, You Only Need To Remember Two)
Wine buffs obsess about terroir. Single malt Scotch fans know that the region a whisky comes from largely defines its flavor. It’s the same with tequila—the soil in which the agave is grown determines a great deal about the flavors the finished tequila will have. Tequila can legally be made in five regions of Mexico, but there are two to know: the Highlands, whose red clay soil and colder nights and winters make for sweeter, fruitier, more floral tequilas. The Lowlands’ volcanic soil gives its tequilas drier, earthy, vegetal, and woody notes. Not too tricky, right?
For Great Margaritas, Lose The Mixes, Lose The Blenders
You’re not going to get a real margarita from a bottled or powdered mix any more than astronauts on the space station are going to get a real steak by adding water to the freeze-dried stuff NASA sends up there with them. And speaking of freezing… a frozen margarita is a delicious and refreshing summertime treat, but do you think you’re really going to taste the interplay between the tequila, lime juice, and triple sec when your tongue is half-numb with cold? If you want a Big Gulp, go to 7-Eleven. Get your ‘rita on the rocks, or even straight up, as long as it’s well-shaken with plenty of ice before it’s served. The secret to making a good margarita is simple: use quality tequila, fresh-squeezed lime juice, and follow the recipe until you’ve learned enough to be able to mess with it.