If you’ve ever tasted a tequila that made you want to spit it out and another that went down smoothly, then you already know that not all tequilas are the same. But what truly makes a tequila premium and not just a fancy bottle with a high price tag? Let’s find out.
Ingredients: Pure Blood vs. Suspicious Mix
A premium tequila is like a purebred horse: 100% blue agave. In contrast, a commercial tequila (mixto) can contain up to 49% of other sugars, diluting the authentic agave flavor. If the label doesn’t say 100% blue agave, get ready for a tequila that’s more of a sugar cocktail than a true distillate.
Slow and Traditional vs. Fast and Industrial
Premium tequilas are cooked in masonry or stone ovens, where the agave is slowly cooked, developing natural sugars that add complexity and sweetness to the flavor. On the other hand, many commercial tequilas use autoclaves or diffusers—quick methods that aggressively extract starches, resulting in a flatter, less aromatic taste.
