Once we’ve completed our initial taste testing, we compare the flavour and quality of each tequila to similar products across a range of price points and ask an all important question – is it good value for money? Our lengthy testing ensures there’s a tequila for everyone on our list, whatever your taste or budget. Tequila can be a stiff drink, but it’s no stronger than any other spirit. When produced for consumption in Mexico it’s usually 38% ABV, but in the United States it must be at least 40% alcohol to count as the real deal. For consumption in the rest of the world, it can be anywhere between 31% and 55% ABV. How we test tequila Shake all ingredients. Fine strain into a coupe glass and garnish with a fresh orange twist. Maestro Dobel Diamante Raspberry Lime The different tastes are quite distinctive. With blanco, the agave flavours tend to be more intense, while reposado or añejo are usually smoother, mellower and more complex – and just like other spirits aged in casks, they can take on the flavours of the wood. How do I know it’s tequila? Salt the rim of glass if desired. Pour Don Julio Reposado over ice. Squeeze the juice of half a fresh lemon into the glass. Top up with Two Keys lemon mixer and stir. Garnish with a wedge of fresh lemon.

Añejo – is aged tequila. This stays in the barrels for longer – generally between one and three years – and the barrels themselves are smaller, which adds to the flavour. Our panel – made up of 10-accredited spirits experts and tequila-loving consumers – put 27 blanco, reposado and anejo tequilas to the test. Each was tried neat and blind, to avoid brand bias, allowing the full flavours — fresh citrus to warming oak — to shine through. They were on the lookout for smooth, easy-drinking styles, with well-balanced sweetness and added complexity.Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Cazcabel Blanco, a spirit fashioned from the sun-baked agave and made in the heart of the Jalisco region beautifully balances the agave’s earthy notes with a fresh, citrus edge. With the fresh, earthy and dry Blanco at its heart, Cazcabel Honey adds a dose of sweet nectar to the blend. It is the world’s first honey tequila, made from 100% natural honey, giving a true, natural taste. Cazcabel Coffee blends a roasted, sweet hit of luxury coffee to the spirit with chocolate and vanilla notes. Cazcabel Reposado, rested in American oak barrels for 8 months and balances the beautiful, clean and earthy agave flavour of the double distilled Blanco with the complex but subtle aromas of toasted Oak. Finally, we have the newly added Cazcabel Coconut, a blend of succulent sweet Coconuts with the dry, earthy tones and crisp citrus edge of Cazcabel Blanco. Line baking trays with baking paper and lay down the tortilla wraps. Divide the filling onto half of each wrap and follow with grated cheese and Holy Moly Guacamole.

Like champagne, tequila production is a closely guarded secret and must be made and bottled within a specific area in Mexico. It can only be made from blue agave (unlike smoky mezcal which can be created from over 30 different varieties). Aged for at least two months, up to one year, here the colour changes to more gold and amber tones. You should find a more well-rounded flavour and smoother finish with sweeter vanilla and oak notes. Anejo Unlike some wines, with their complex classification systems, tequila is simply categorised by age as follows: Blanco

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This beautiful, colour changing tequila from The Butterfly Cannon is an instant favourite. Whether you’re already a die-hard tequila fan or new to the spirit, this modern take on tequila is guaranteed to excite you. Out of the bottle it’s pale blue in colour and transforms into a light purple once your mixer is added. Despite this excellent showmanship, it’s not all style over substance.

If you are unfamiliar with the Cazcabel Tequila range, it includes Cazcabel Blanco, Reposado, Coffee, Coconut and the world’s very first Honey Tequila. Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer. The name “tequila” is protected, so all brands and types come from Mexico. The spirit is mostly produced in the area surrounding the actual city of Tequila, and in the highlands of the central-western Mexican state of Jalisco. Here, the blue agave plant needs at least eight years to mature, after which harvesters extract the piaña (heart) from the plant’s core, stripping it of its leaves before distilling it. Reposado – literally, a “rested” tequila, which has been aged in oak barrels for between two and 12 months. Look for 100% agave tequila printed on the bottle label. This designation is only allowed to appear on bottles containing tequila that have no added sugars. When sugar (or corn) get added to the fermentation tank, the tequila style is called a mixto. How do you drink tequila?Fill a wide, shallow dish with 2-3 mm of fine salt. Cut a lime in half at the width and rub around half of the rim of a margarita glass. Holding glass upside down, dip the wet half delicately into the salt. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.