Things to Know Before a Tequila Tasting

Tequila is rapidly becoming the world’s most popular spirit, second only to vodka. Its smooth liquid has become so trendy that a lot of celebrities including George Clooney, Carlos Santana, and Guy Fieri have gotten in on the tequila game. Not surprisingly, tequila tastings have become a must-do activity while at the various port cities around Mexico.

Long a party drink at weddings and frat houses, tequila is actually a sophisticated and versatile spirit with complex flavors and an equally complex backstory. A tequila tasting can be a fun way to educate and elevate your drinking palate, and come in handy when you want to impress your guests.

From a cruiser’s perspective, these tastings are also an excellent way to immerse yourself in the history and culture of Mexico. With each sip of tequila, you are transported back in time and connected to ancient peoples, conquistadors and, more recently, Prohibition outlaws.

In this blog we’ll take a look back — and forward — while giving all you need to know about this beloved drink, including how to sip tequila and how to drink tequila straight.

The Basics of Tequila

tequila. / (tɪˈkiːlə) / noun. a spirit that is distilled in Mexico from an agave plant and forms the basis of many mixed drinks. The plant, Agave tequilana, from which this drink is made.

– dictionary.com

To be a little more specific: tequila is a distilled alcohol spirit that is made from the Blue Weber agave plant, produced only in Mexico, and approved by Mexico’s Consejo Regulador del Tequila (CRT, or Tequila Regulatory Council) in order to be legally called a tequila.

Tequila’s Origins

Tequila drinking dates back to the Olmec in 1,000 BC. They were Mexico’s first major civilization, full of talented artists, architects, and engineers, as well as proficient traders. The Olmec would drink a fermented concoction, called pulque, during their sacred ceremonies.

This milky, sugary liquid was made out of the sap of an agave plant, and later adopted by the Aztecs; once the Spaniards arrived, they used their distillation knowledge on the agave. The Spaniards would go on to build Mexico’s first mass-produced distillery in the early 1600s, in the town of Tequila.

Distillation continued with the Cuervo family in 1758, and the Sauza family in 1873 — true tequila pioneers still in operation today. Patrón, a relative newcomer, is also a major tequila player. Together with 137 other distilleries, they are supported by thousands of registered farmers who cultivate and harvest the agave plants that keep all the tequila distillers humming.

Tequila became the intellectual property of the Mexican government in 1974 following its popularity with northern outlaws crossing the border to access the drink during Prohibition. Today tequila is the national drink of Mexico with a long, proud and rich history.

Some fun facts about tequila:

• Unlike some beers, whiskeys, bourbons, and ryes, tequila doesn’t contain any gluten — so, not a worry for those with gluten (or wheat or rye) sensitivities
• It contains probiotics, which can help stimulate digestion, making it a great apéritif before meals
• It can help with weight loss. Seriously! Unlike other alcohols which slow metabolism down, tequila has agavens (indigestible sugars) that do not spike your blood sugar and can help rev up your metabolism
• During the 1918 Spanish Flu epidemic, patients drank tequila to help their congestion, sore throats, and help them sleep (doctors orders!)
• Being the national drink of Mexico, tequila has its own special day to celebrate the drink’s history and heritage: the third Saturday in March in Mexico (and July 24th elsewhere)

A Look Into Tequila’s Production Processes

Creating tequila is a long, laborious process.

Once the Blue Weber agave plant has reached maturation (typically after seven years), the farmers harvest the plants by cutting the exposed piñas, or pineapple-looking hearts, with a special knife known as a coa, then shipping them to the distillery for processing.

At the distillery the hearts can be processed in one of four ways. More traditional methods use a hole that the hearts are set in, using wood, rocks, and fire to cook or “smoke” the hearts. A similar method slowly cooks the hearts inside of a brick oven (horno) for 24 hours; this method tends to produce the best tequilas.

More modern cooking methods include stainless steel autoclaves that cook the hearts between nine and 11 hours. Finally, the hearts can be washed, cut into pieces, and cooked in a diffuser for at least 3 hours, although this method does not render as good of a product as the other three.

No matter the method, once the hearts are cooked they are shredded using a heavy stone wheel or a mechanical shredder to extract the mosoto, or juice; this mosoto is then mixed with yeast and water and fermented for several days. Afterward, it goes through a two-step distilling process to remove cloudiness and impurities, and to boost alcohol levels. The finished liquid is either bottled immediately or is aged in wooden barrels anywhere from two weeks to three years, where it develops its color and deeper flavors.

At this point, some of you may be thinking, what about the worm? Actually, there is no worm in true tequila! The Mexican Standards Authority prohibits adding insects or larvae to the drink. You CAN see a worm chilling at the bottom of a bottle of Mezcal, however.

Tequila has five levels (or, official classifications):

Blanco (aka Silver, Platinum) — aged 0 -2 months; considered a “base” flavor as it hasn’t been influenced by time spent in wooden barrels. Clear in color. Mainly used for mixed drinks but great when paired with seafoods and pastas

Joven (aka Gold, Dorado) — age can vary; it is frequently blended with aged tequilas for use in mixed cocktails. Enhances high-fat foods as well as foods with a sweet flavor

Reposado (aka Rested) — aged 2 months to 364 days; has a golden hue and a deeper flavor than the younger tequilas. It’s spicy, caramelized flavor goes great with tacos and enchiladas

Añejo (aka Aged) — aged at least one year; more intense amber hue and a sweet, oaky flavor. Pairs well with spicy foods

Extra Añejo (aka Ultra Aged) — aged at least 3 years; the richest, most complex of the bunch, deep gold or brown in color, and likened to a well-aged Scotch. Enjoy this one with pastries or chocolates

Three “categories” to note:

Puro — this is pure tequila, made of 100% Blue Weber agave with no additives; it is the highest quality tequila available

Mixto — as the name implies, this is a mixture of tequila (51%) and other ingredients (49%) such as sugarcane and flavors and even caramel coloring 

Mezcal — this one can be made from a blend of different agaves and is processed differently. As the saying goes, “all tequilas are mezcal, but not all mezcals are tequilas”

As with wine, the flavor of the tequila can be affected by many factors including temperature, nearby plants and, most importantly, the soil. Tequilas have a wide flavor profile that can range from sweet, grassy, or spicy (the Highlands) to more earthy, citric, or herbal (the Lowlands).

Preparing for a Tequila Tasting Experience

If you have joined in on a wine tasting, you will find a tequila tasting to be somewhat familiar.

To get the most out of your tequila tasting experience, it’s best to do some research and select the best tequila tasting experience for you.

May we recommend: (click on the links for more details)

Tour of a Tequila Factory and Local Villages – good for those who enjoy visiting local villages and getting a behind the scenes look at a tequila factory

Tour of a Tequila Factory and Local Villages (Private excursion) – an ideal way to observe local life and tour a tequila factory, all at your own pace

Baja Beer and Tequila Tastings – this tour blends the best of both worlds (cerveza and tequila) as you learn insider secrets behind brewing and distillation

Canopy (Zip Lining), Tequila, and More – perfect for those who want a little outdoor adventure with their tequila tasting

Tequila Tasting and City Tour (Private excursion) – skip the crowded tours with this private one featuring city highlights, Insta-worthy photo ops, a funky flea market experience and delicious tequila 

Some pointers:

You will want to understand the format and structure of a typical tequila tasting so you will know what to expect when you arrive. Typically the tasting will start off with the lightest tequila and end with the darkest one, exposing you to a wide range of flavors.

While you don’t have to dress fancy to attend a tequila tasting, it is respectful to the experience to dress up a little for the occasion. Think nice casual pants or dressy jeans, a crisp shirt or polo, dressy top, or a pretty sundress. For the ladies: skip the heavy lipstick and wear a small cross body bag for hands-free tasting. Opt for a low heel or dressy sandal in case you have to stand for long periods or walk on uneven terrain.

Watch what you eat and drink before the tasting; you will want to steer clear of spicy foods and strong coffees. Best to stick to plain, simple foods such as brown rice or noodles and vegetables or that will not compete with the tequila flavors on your tongue later.

Dos and Don’ts of Tequila Tastings

There are some unwritten rules with regard to food and beverage tastings. Here are some Do’s and Don’ts to make sure you will get the full experience of your tasting:

Do’s:

• Engage with the tequila experts and don’t be afraid to ask questions
• Be courteous during the tasting
• Take tequila tasting notes to document your tasting experience and preferences
• Explore different tequila brands and expressions
• Respectfully communicate your preferences and opinions
• Follow the lead of the tequila expert or host
• Use a designated driver or arrange transportation
• Hydrate and cleanse your palate between tastings

Don’ts:

• Overindulge and get intoxicated
• Wear strong fragrances that can interfere with the tasting for yourself or others
• Compare tequila to other spirits or beverages during the tasting
• Rush through the tasting without pausing to savor the flavors

The Proper Way to Taste Tequila

Your experiences with straight tequila have likely been in the form of flavored shots at parties or weddings, but a TRUE tequila tasting is similar to a wine tasting — meaning the first “taste” of a tequila is with your eyes and your nose.

Visual assessing high quality tequila (color, clarity, consistency)


First things first: gently pick up your glass by the stem and observe the enticing liquid inside. What color is it? Is it clear? The younger tequilas such as Blanco or Joven tend to be clear or very light in color, whereas your more aged tequilas like Añejo or Extra Añejo can range from a honey hue to a dark golden brown color.

Swirling the tequila to release the aromas

Lightly swirl the tequila around inside your glass; this allows oxygen to separate the different flavors and aromas in the drink. This is key to start exposing the tequila flavor profile.

Next, carefully tip the glass toward you and bring your nose up close to the rim, taking small sniffs to see what notes you can pick up on. Does the tequila smell sweet or earthy, like an agricultural product would? Does it have a flowery or citrusy scent? Can you detect a smoky flavor such as coffee or oak? Then straighten your glass and sniff around the middle of it to see if you notice any additional scents. 

Tasting techniques

Now, for the moment you’ve been waiting for! Take a big inhalation then a small sip, holding the tequila briefly on your tongue. What do you smell? Next, swallow the tequila and exhale through your mouth sharply, allowing the air to reinvigorate your taste buds in preparation for the next sip.

Pause and consider what the tequila tasted like; did you identify any sweet, salty, fruity, spicy, or sour tastes? Did any flavors or sensations linger on your tongue after swallowing? With the next sip, note the length of the finish (the last impression the drink leaves in your mouth).

Also consider the texture of the tequila; does it give you a luxurious mouthfeel or any sharp flavors? Or does the consistency seem more like water? Lesser quality tequilas tend to be bitter and watery.

Be sure to cleanse your palate between tequilas to better distinguish them — and between sips to help keep you stay hydrated, as tequila has a 40 to 50% alcohol content (80 -100 US proof). And don’t look around for the lime and salt, as you will not need them (they became tequila companions in the early days of distilling to offset the bitterness).

Now that you’ve learned the ins-and-outs of proper tequila tasting, we invite you to come experience the amazing history, style, art and flavors of tequila through one of our many outstanding tequila tasting tours. And, as always, please drink responsibly. Salud!