Tequila’s journey began as the quintessential shot of shame, slammed down with a lick of salt and lime on nights out with other 20-somethings. But now, this spirit has grown up to sit proudly next to the finest single malts and artisanal gins in our bar. Hell, some even count it as a healthier drink. A fuss-free favourite during cocktail hour, it also goes down well with just a good glass, large block of clear ice, and not much else. Made cool by association—George Clooney, Kendall Jenner, The Rock, and Queen Bee, all have their own tequila brands now—the spirit now dominates drinks menus at most restaurants, Mexican, or not.
In fact, tequila is the fastest growing alcohol category in India, seeing double digit growth this year, and there has even been a surge in local agave spirits. It even helps you keep the festive calorie count on the lower end—a shot of tequila (42ml) with a lime wedge has just 99 calories, making it the undisputed drink of the season this Diwali. So, in keeping with the festivities, we’ve put together a guide to all things tequila—from spirit catalogue and bar essentials to trivia and cocktail recipes.
Tequila, mezcal, and mixtos are not the same
The key factor that sets tequila apart from its relatives is that it must be made in certain regions of Mexico and contain at least 51 per cent agave from the native Blue Weber agave plant. Largely, there are two types of tequila—mixto and 100 per cent agave spirit.
Literally meaning 'mixed' tequila, mixto contains at least 51 per cent blue agave, but can include other sugars like added flavours, thickeners, colours, cane sugars or high fructose corn syrup. Not #1 on our list due to additives and blends, and its tendency to induce horrible hangovers, it’s a tequila dupe for the budget seekers, and only goes down well as a base for a sugary cocktail.
Tequila’s smokier (and pricier) cousin, mezcal can be extracted from any of the agave plant varieties, and is made by roasting the plant in underground pits. It is enjoyed as a sipping spirit, maybe with a block of ice. Like tequila, it must be made in specific parts of Mexico in order to be labelled mezcal.
Now, for your real tequila initiation
For a (relatively) headache-free morning after, 100 per cent agave tequila is the recommended spirit to stock—it’s made from pure agave distillate with no added sugars prior to fermentation. Sub-categories of this tequila include Blanco, Joven, Reposado, Añejo, Extra Añejo and Cristalino. Scroll below to know which one is best suited for sipping, cocktails, even shots.
Find your tequila type
If you’re dipping your toes into tequila, try Blanco aka silver tequila
Perfect for beginners and fans of white spirits, Blanco can be completely unaged or aged for up to two months. It is considered the purest expression of an agave spirit. It’s great for cocktails such as margaritas and palomas.
If you like a more complex flavour, try Reposado tequila
Translating to the word ’rested’, the Reposado spends time in oak barrels that give it a light straw colour and notes of vanilla and caramel. It is the ideal middle ground between an Añejo and a Blanco, and is aged up to a year. Like a good base, it lends depth and an oaky flavour to cocktails like tequila sunrise and picantes, as well as margaritas and palomas.
If you’re up for experimenting, try Joven aka gold tequila
A mix of varied aged and unaged agave spirits, Joven has hints of bold agave mixed with woody notes of aged tequila. Sometimes this gold tequila masquerades as a mixto, so always double-check for a 100 per cent agave label to avoid additives like sugars and colouring. Joven can be sipped neat or on the rocks, or added to your favourite cocktail for a kick of bright agave-forward flavours and complex aged notes.
If you’ve so far been a rum or whisky drinker, try Añejo
A literal ’old’ tequila, Añejo is an amber-coloured spirit with oak-forward notes and is made to be sipped at leisure. It is aged for one to three years and is suitable for old fashioneds and manhattans.
If you prefer to sip your tequila, try Extra Añejo
An extra-old tequila, often aged for 10+ years, it has rich and intense flavours of caramel, vanilla, cinnamon, and nutmeg. Often priced higher than others, this tequila is so smooth, it is reserved for sipping.
If you drink like a VVIP, try Cristalino aka crystalline tequila
The complexity of an aged tequila meets the brightness of a Blanco in a Cristalino. The spirit is an Añejo that has been filtered with charcoal to remove its colour and oaky taste and give it a unique flavour. This twice-distilled tequila was created by Don Julio in 2011 to mark the brand’s 70th birthday, and is best enjoyed on the rocks.
Now, stock up on the add-ons
The flavour boosters
For guests who believe “cocktails ruin the integrity of a spirit,” stock up on some sparkling water and tonic. Vikram Achanta, founder of beverage consulting company Tulleeho, recommends infusing these simple drinks with fresh sprigs of thyme, wheels of local oranges, and wedges of cucumber to enhance tequila notes.
For citrus fans, a paloma cocktail is the way to go—it's made with grapefruit, but Chef Tarun Sibal of Barfly, an agave-focused bar in Goa, recommends using a local citrus like pomelo, and lining your glass with a paprika and salt rim. He adds that margaritas can be elevated with a local twist using Gondhoraj lemons. Picantes are the chef's favourite, and he recommends adding a dollop of mint chutney (no onion, no garlic), black salt, and cumin for an Indian flavour kick.
The sweet saviour
Karina Aggarwal, the founder-director of Gigglewater Beverage Concepts, recommends keeping a bottle of agave nectar at hand to sweeten cocktails like picantes and margaritas. It’s a natural syrup that complements the flavour profile of tequila.
Rim staples
Since it’s Diwali, we recommend going hard on the presentation. Aggarwal suggests rimming half the edge of a glass with Tajín seasoning or a homespun mix of peri peri and sea salt. Pro tip: set out a tray of pre-rimmed glasses and a giant carafe of picantes and let people pour it themselves (guests tend to drink more when temptation sits close at hand).
