One tequila...

Our first experience with tequila was completely college cliché. Let’s just say it involved shot glasses, wedges of lime, chrometopped table salt shakers, and a slow morning the following day.

Two tequila...

The next occasion was somewhat more refined, or at least frapéed, with blenders whirring at full bore and frozen strawberries adding to the nutritional content of the glass. Good ‘ol blended margaritas turn any festive occasion into a fiesta and will always have their place, particularly if the words “poolside” and “hot hot hot” are in play.

Three tequila...

But then we came across 100 percent agave tequila, nothing but pure, distilled blue agave juice and water. Blue agave is the oneand- only type of agave – a kind of lily plant native to Mexico, and not a cactus, as is the common misconception – from which tequila can be made, and defines the stalwart spirit as we know it. One hundred percent agave tequila is always differentiated from Mixto tequila, a derivative that is fermented and distilled from a “mix” of agave juice, water and a boost of sugar from other sources to rev up the proof!

First, we found purebred blanco or plato (silver tequila), un-aged tequila that maintains the true character of blue agave. Sipped neat and slow from a slim caballito (“little horse”) shot glass, this “100 percent de agave” tequila proved a revelation as we savoured the nuances of flavour, much as you would a nice scotch or fine vodka.

Four...

Until we found the ultimate tequila experience, which actually simply involves a little addition. Sangrita, or “little blood,” took our tequila to a new level of enjoyment. It’s the most sublime of chasers. Tomato juicebased sangrita is served alongside a shot of tequila and meant to be savoured concurrently, ideally alternating between tequila and sangrita in a one-two sipping affair. The variations of sangrita are endless, though we prefer starting with tomato juice, adding fresh-squeezed lime and orange, along with minced chili, a healthy dash of chili powder and a splash of Tabasco. A nice hit of sweet, sour and spicy is what you’re after, perfect to (just) tame the fire water!

Odds are, if you’ve taken a tequila shot or slurped a margarita, you’ve tried Jose Cuervo Especial, the number-one selling tequila in the world, commonly referred to as “Cuervo Gold.” Gold tequila is typically unaged – like silver – but with caramel added to impart both flavour and colour. Gold tequilas also tend to be Mixtos, allowing for larger production and, subsequently, a lighter pinch on the pocketbook. Cuervo’s Especial, though it’s often categorized as Gold, is actually a blend of Reposado and young tequilas that gets briefly aged in American oak barrels. We put this tequila squarely in the fun category. We’d look to other tequilas for sipping; the Especial is really at home in tequila-based cocktails; a Tequila Sunrise with freshly squeezed OJ jumps to mind.

Another tequila that screams fun is the new Sauza Mango. Tequila purists will scoff, but it was only a matter of time before blue agave got doctored à la flavoured-vodka. Anyone who finds straight-up tequila too harsh or intense for their taste buds may find Sauza’s new tequila the perfect blend. Strong scents of mango beckon from the glass and strong tastes of the fruit carry through this lively tequila. Another mixed-drink partner, or try it neat with lime and mango salt.

Sauza was one of the first major families in tequila, not to mention one of the first to export tequila and today, Sauza remains wellknown around the world. Another of their tequilas, Sauza Hornitos, offers solid value – and versatility. A 100 percent pure agave tequila, the pale, pale yellow colour comes from three-month aging in American white oak barrels (no caramel colouring is added). Solid shooting tequila that won’t leave any afterburn, it is also great shaken into a classic margarita.

One-hundred percent agave silver tequila is arguably the purest strain, though top-shelf tequilas typically err on the side of oak maturation. Still, we reserve a soft spot for quality silver, with Corzo Silver as one example. A class act, right down to über-modern, rectangular glass bottle with a solid metaltopped stopper that would look at home in any mid-century-equipped pad.

Reposado, or “rested,” tequila sounds just like it is: tequila aged for between two and 12 months in wooden barrels before it’s deemed potable. The most versatile of tequilas, reposados remain very popular in Mexico. Highlighting a nice balance between roughedged pure agave fruit and the smooth complexity that comes with aging, reposado tequilas make for fine stand-alone sippers and marry well in top-shelf cocktails. El Jimado Reposado, or “El Jimmy” is one example, named after the skilled farmers who cultivate and harvest the mature blue agave plants. Rested three months in oak barrels from Cognac and Kentucky, this straw-coloured tequila comes across quite fruity and creamy on the finish.

Another notable reposado is Don Julio Reposado, a 100 percent agave full-on tour de flavour. It’s pale straw in the glass and, when swirled, out waft fruity citrus and nutty aromas. Fine for sipping solo, or toss into a Paloma (grapefruit juice and club soda) for great results.

Rounding out our reposado triumvirate is the prmium-priced the Milagro Select Barrel Reserve Reposado.

Individually barrel- and bottle-numbered in limited-edition, handcrafted crystal that could sit proudly on the shelf next to the Chihuly, this tequila is more than a pretty bottle. Ten months, aging in new French oak barrels lends a smoky, toasty tone, and the lime rind and nutty core tickles the tongue through to a smooth, lengthy and luxurious finish.

But the smoothest – and often deemed most complex – of tequilas are typically the Añejos, or “aged.” By law, añejo tequilas spend a minimum of one year (and up to a maximum of three) in barrels no larger than 600 litres in capacity, and the extra aging imparts a darker colour and richer flavour. A blend of aged tequilas, the pricey Patron Añejo is one of the best known premium tequilas. Oak and vanilla aromas dominate this smooth, light golden libation, which is decadently rich in the mouth, backed by more oak and caramel. To shoot this would be heresy, sip slowly and chase with sangrita!

Finally, to really expand your agave horizons, look beyond tequila to Mezcal (or Mescal as the gringos spell it). Mescal is made from any type of agave other than blue agave, as well as in other areas of Mexico outside Jalisco. Contrary to popular notion, it doesn’t always have a worm at the bottom of the bottle. The one lone example on local shelves is Jaral de Berrio Mezcal, made from 100 percent agave Salmiana. Clear in colour, there are alluring smoky, lime leaf and vegetal aromas that pay homage to agave and lead to a zesty, lighter libation with a well-rounded, mild finish. Not cheap, but definitely unique, and sure to be a conversation starter. Serve chilled.