Rethinking tequila: Premium brands aim to change perceptions

Hamish Smith, editor of the bartending magazine Class and bars editor of Drinks International, says there’s growing understanding of tequila’s different qualities, with “100% agave” now the star performer, in the way single malt is for Scotch.

“This awareness is set against the craft spirits movement, the appreciation of provenance, celebrity endorsement and a cocktail industry that has been showcasing quality tequila for years,” Smith says. “It’s not quite a perfect storm, but it’s carrying the category forward to year-on-year international growth.”

Despite its old reputation, experts say tequila is not in fact a great choice for people looking to get drunk. While many spirits contain glucose, which causes a rapid increase in blood sugar followed by a crash, adding to a hangover, tequila contains fructose from the agave plant, which they say is broken down more slowly.

For a premium tequila, don’t use a shot glass, says Nitzan Podoswa, founder of Satryna Tequila.

“Your nose is too close to the liquid so you cannot really smell the notes right. It just makes it easier to drink. But if you are having a very nice tequila, you need to have a flute cup,” she says.

And rather than down it in one, swish the liquid around the mouth to taste, she suggests.

There are three types of tequila, based on the time spent in oak barrels before bottling. Blanco is aged 0-2 months, reposado 2-11 months, añejo 1-3 years and extra añejo 3-plus years.