Expert's guide to 6 tequila and agave spirits
Get your sotol straight from your bacanora, and learn how to drink them ...
Blanco tequila
Blanco (silver) tequila. Plant species: agave tequilana, commonly called blue agave. State: Jalisco. A young, unaged tequila that's prized for its smooth, citrus flavors and floral notes. Best: Margarita time!
Reposado tequila
Reposado (rested) tequila. Plant species: agave tequilana, commonly called blue agave. State: Jalisco. A middle-ground tequila that's been aged between two months and a year, bringing out creamy vanilla flavors. Best: If you're gonna shoot something, try this one ...
Añejo tequila
Añejo (aged) tequila. Plant species: agave tequilana, commonly called blue agave. State: Jalisco. Aging between one and three years in oak barrels produces a richer, more complex tequila. Best: sipped.
Mescal
Mescal, or mezcal. Plant species: Can be distilled from a variety of agave plants. State: Oaxaca, plus other states. All tequilas are technically mescals, but the name also refers to a smoky spirit made from agave hearts that are cooked in underground ovens. Best: sipped, or in an Oaxacan ice water.
Bacanora
Bacanora. Plant species: agave angustifolia. State: Sonora. This moonshine from the mountain regions of Sonora is coming into its own and seeing wider distribution in the U.S. Best: Smuggled across the border in a big glass jug.
Sotol
Sotol. Plant species: dasylirion wheeleri, or the desert spoon. (Not technically an agave.) State: Chihuahua. Good sotol can be a bit grassier and more vegetal than your regular tequila. Best: Enjoy on its own to get a good idea of sotol's nuanced flavors.
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