Tequila

Tequila is made from blue agave, specifically Agave tequilana Weber, blue variety. Producers cook the plant’s heart, called the piña, until soft, then mash it; the resulting agave juice is fermented and distilled. To be recognized as tequila, the spirit must contain at least 51% blue agave sugars. In this tequila collection, blue agave is the defining raw material.

Tequila does not technically expire or spoil, but an opened bottle can lose flavor and aroma over time. An unopened bottle can last indefinitely when stored correctly, while an opened bottle is generally at its best within 1 to 2 years. Keep it upright in a cool, dark place away from heat and direct sunlight. More air in a partly empty bottle can make its character fade faster.

Fresh lime juice, grapefruit soda, sparkling mineral water, club soda, tonic, ginger beer, orange juice, and grenadine all mix well with tequila. For familiar cocktails, combine tequila with lime and triple sec for a Margarita, grapefruit soda and lime for a Paloma, or orange juice and grenadine for a Tequila Sunrise. Blanco tequila also works simply over ice with soda and a squeeze of lime.

Tequila is a specific type of mezcal, and the main differences are the agave, production area, and cooking method. Tequila is made from blue Weber agave in designated Mexican areas, while mezcal can use a wider array of agave species and is produced in its own approved regions. Tequila’s agave hearts are generally steamed above ground; mezcal’s are traditionally roasted in underground pits, often creating a smokier, earthier profile.

There is no single tequila that suits every drinker; choose by style, flavor, proof, and how you plan to serve it. Blanco is a good fit when you want bright agave, citrus, and pepper character, either neat or in fresh cocktails. For sipping, consider whether you prefer a clean, mineral-forward profile or a traditional, more complex one. The right choice is the bottle whose character and intended use match your preferences.