Struggling to pick the perfect tequila from overwhelming shelves at LA spots like Total Wine or K&L Wines? You often end up with harsh mixto that lacks real flavor or smoothness. This complete guide shows you how to choose premium 100% agave options by type, tasting, and key labels. With over 1,800 tequila brands worldwide, you'll nail the right one for sipping or cocktails every time.

Introduction to Choosing the Right Tequila

Walking down the liquor aisle can feel overwhelming. You see hundreds of bottles, ranging from crystal clear to dark amber, with prices that swing from twenty dollars to hundreds. But here's the thing: price doesn't always equal quality, and a fancy bottle doesn't guarantee a smooth drink. Choosing the right tequila is about understanding what's inside the glass.

Whether you want to mix a fresh margarita or sip something neat after dinner, knowing a few basics changes everything. You don't need to be an expert to spot a quality spirit. You just need to know what to look for on the label and understand how production choices affect the final flavor. This guide breaks it down simply so you can buy with confidence.

What Is Tequila and Why Choose It?

Tequila is more than just a party shot with salt and lime. It is a complex, regulated spirit made from the Blue Weber Agave plant, specifically grown in certain regions of Mexico, primarily Jalisco. Unlike vodka or gin, which can be made from various grains or potatoes in days, tequila relies on a plant that takes years to mature.

People choose tequila for its unique flavor profile—earthy, sweet, and vegetal—and its perceived "cleaner" feeling compared to sugary dark spirits. When made traditionally, it offers a connection to the land that few other spirits can claim. It's versatile enough for cocktails but complex enough to stand alone in a snifter.

How Tequila Is Made: From Agave to Bottle

The process of making tequila is labor-intensive and steeped in tradition. It hasn't changed much over centuries for premium brands. It starts in the fields and ends in the distillery, where science meets art. The goal is to extract sugars from the agave heart and convert them into alcohol without losing the plant's natural character.

Here is the general flow of production:

• Harvesting: Cutting the mature agave.

• Cooking: Softening the fibers to access sugar.

• Extraction: Crushing the cooked plant.

• Fermentation: Turning sugar into alcohol.

• Distillation: Purifying the liquid.

Harvesting and Cooking the Agave

It all begins with the jimador, the skilled farmer who harvests the agave. They use a sharp, long-handled tool called a coa to slice away the spiky leaves, revealing the heart, or piña. This is heavy work; it takes roughly 7 kg (15.5lb) of piña to make just 1 litre of 100% agave tequila (Difford's Guide).

Once harvested, these hearts must be cooked. Traditional producers use stone ovens or autoclaves (pressure cookers) to slowly steam the piñas. This step converts the raw starches into fermentable sugars, which is crucial for the final flavor profile.

Fermentation, Distillation, and Aging

After cooking, the agave is crushed to extract the sweet juice, often called mosto. This liquid goes into tanks where yeast works its magic. Fermentation takes 72 hours using proprietary yeast, converting agave sugars to 6-8% ABV (YouTube).

The fermented liquid is then distilled, usually twice in copper pot stills, to increase purity and alcohol content. Finally, the tequila is either bottled immediately as Blanco or placed in oak barrels to age.

Understanding Tequila Types

Tequila is categorized by how long it spends aging in oak barrels. This aging process dramatically changes the color, aroma, and taste of the spirit. Understanding these categories helps you pick the right bottle for the right occasion.

• Blanco (Silver/Plata): Unaged or rested less than 2 months.

• Reposado (Rested): Aged 2 months to 1 year.

• Añejo (Aged): Aged 1 to 3 years.

Blanco: Crisp and Versatile

Blanco is the purest expression of the agave plant. Because it doesn't spend time in wood (or very little), the flavors are driven entirely by the agave itself. You'll taste notes of citrus, pepper, and cooked agave. It is generally clear in color. This is the go-to choice for refreshing cocktails like Palomas or Margaritas, but a high-quality Blanco is also excellent for sipping.

Reposado: Smooth and Balanced

Reposado means "rested." These tequilas spend between two months and one year in oak barrels. The wood softens the bright, punchy notes of the Blanco, adding subtle flavors of vanilla, caramel, and spice. It usually has a light golden hue. Reposado is a fantastic middle ground—it retains the agave character but offers a smoother finish, making it great for both mixing and sipping on the rocks.

Añejo and Beyond: Rich and Complex

Añejo tequilas are aged from one to three years. The extended contact with oak turns the spirit a darker amber color and imparts rich flavors like chocolate, dried fruit, and butterscotch. The agave flavor takes a backseat to the wood influence. These are best enjoyed neat, served in a snifter like a fine whiskey or cognac. They are generally more expensive due to the storage time required.

Key Factors for Selecting Premium Tequila

Not all tequila is created equal. The market is flooded with brands that cut corners to lower costs. To ensure you are buying a quality product, you need to look beyond the marketing hype and inspect the details. The difference between a headache-inducing night and a pleasant experience often comes down to purity and production methods.

100% Agave Purity vs. Mixto

This is the single most important rule: Always buy tequila labeled "100% Agave."

If the bottle just says "Tequila," it is likely a mixto. By law, mixtos only need to be 51% agave; the other 49% can be cheap sugar cane spirit or corn syrup. These additives are often the culprits behind harsh burns and bad hangovers. 100% agave tequila contains nothing but the fermented juice of the Blue Weber Agave.

Label Reading: NOM, Additives, and Awards

Every bottle of authentic tequila has a NOM number (Norma Oficial Mexicana) on the label. This four-digit code identifies the specific distillery where it was made. You can look this number up online to see which brands are made at the same facility.

Also, be wary of additives. Many brands add glycerin, caramel color, or oak extract to fake smoothness or age. While legal, these additives mask the true flavor. High-quality brands, like Don Londres, pride themselves on being additive-free.

Matching Tequila to Your Drinking Style

Don't buy an expensive Extra Añejo just to bury it in lime juice. Match your purchase to your plan:

• For Cocktails: Stick to a solid Blanco. Its crisp profile cuts through mixers.

• For Rocks: A Reposado bridges the gap, offering smoothness without losing the agave kick.

• For Sipping Neat: Go for an Añejo or a premium, high-quality Blanco if you prefer pure agave flavors over wood.

How to Taste Tequila Properly

Tasting tequila is an experience that engages all your senses. Treating it like a shot to be slammed deprives you of the craftsmanship that went into the bottle. Slowing down allows you to appreciate the nuance of the spirit.

You don't need fancy equipment, but ditch the shot glass. A flute, a glencairn whiskey glass, or a small wine glass works best because the shape concentrates the aromas toward your nose.

Preparing Your Senses

Start by looking at the tequila. Hold it up to the light.

• Blanco should be crystal clear.

• Reposado should be a light straw or golden color.

• Añejo will be darker amber.

Swirl the liquid gently. Watch the "legs" or "tears" that drip down the side of the glass. Slow-moving legs usually indicate a fuller body and higher quality production.

Nose, Sip, and Finish Techniques

First, smell the tequila. Don't stick your nose deep inside the glass or the alcohol vapors will burn. Hover just above the rim and inhale gently. Look for cooked agave (sweet potato smell), citrus, or vanilla.

Take a small sip and let it coat your tongue. Don't swallow immediately. Breathe out through your nose to unlock the flavors. Swallow, and notice the "finish"—does the flavor linger pleasantly, or does it burn and vanish? A good tequila leaves a warm, smooth aftertaste.

Best Practices for Buying Tequila in Los Angeles

Los Angeles is a massive market for agave spirits, meaning you have access to some of the best selections in the world. However, availability varies by neighborhood and store type. While you can find generic brands at any corner store, premium labels often require a specific trip.

Top Local Stores and Availability

For the best variety, look for specialized liquor retailers rather than standard grocery chains. Stores like Total Wine & More, BevMo!, and independent boutique shops in neighborhoods like West Hollywood or Silver Lake often carry premium, additive-free brands. Don Londres, for example, is available in select retailers across the city. Checking a brand's "store locator" on their website before driving is always a smart move.

Online Options and Global Shipping

If you can't find what you want locally, the internet is your friend. Many premium tequilas are available through online marketplaces that ship directly to your door (laws varying by state). This is often the best way to secure specific expressions or limited releases that might not be on the shelf at your local shop. It also allows you to compare prices easily.

Common Mistakes to Avoid When Choosing Tequila

Even experienced drinkers fall for marketing traps. One major mistake is judging quality by the bottle design. Some of the most expensive, fancy-looking bottles contain mediocre juice, while simple bottles often hold liquid gold.

Another issue is ignoring production methods. Some modern brands use a "diffuser," which uses acid and high pressure to strip agave raw. This is efficient but strips the soul of the spirit.

"Traditionalists believe [diffusion method with acid hydrolysis] produces tequila which lacks the complex flavours that result from oven cooking." — Difford's Guide (Difford's Guide)

Avoid bottles that don't disclose their methods or rely heavily on celebrity endorsements over product facts.

Spotlight: Why Don Londres Stands Out

In a crowded market, Don Londres distinguishes itself by sticking to tradition. Founded by the González family, this brand focuses on creating a premium, additive-free tequila that honors the agave.

Don Londres offers a smooth, honest experience. Their Blanco is crisp and clean, while the Reposado offers a balanced richness without overpowering the agave with fake sweeteners. It is the type of tequila designed to be enjoyed, not just consumed. By prioritizing 100% agave and traditional methods, they ensure that every sip reflects the true character of Jalisco.

Final Tips for Enjoying Your Tequila

To get the most out of your bottle, store it upright in a cool, dark place. Unlike wine, tequila doesn't need to be on its side, and direct sunlight can damage the flavor over time.

When serving, room temperature is best for sipping. Freezing tequila dulls the flavor, masking the complex notes you paid for. If you must chill it, use a large ice cube that melts slowly.

Remember the effort behind the glass. Each mature agave plant produces about 8 or 9 bottles of tequila (Tequila Fortaleza). That plant grew for nearly a decade before harvest. Sip slowly and enjoy the journey.

Frequently Asked Questions

What is the difference between tequila and mezcal?

Tequila is made exclusively from Blue Weber Agave in specific Mexican regions like Jalisco, while mezcal uses various agave types from wider areas and is often smoked during cooking for an earthy, smoky flavor. Both are 100% agave spirits but differ in production and taste profiles.

How much does good 100% agave tequila cost?

Entry-level 100% agave tequilas start at $25-$40 for solid Blancos, with premium Reposados at $40-$70 and Añejos $70-$150. Prices reflect aging and quality, not always bottle design; avoid mixtos under $20.

What does the NOM number on a tequila bottle mean?

The NOM (Norma Oficial Mexicana) is a four-digit code identifying the exact distillery, like NOM-1472 for Tapatio. Look it up online via tequila matchmaker sites to verify authenticity and shared production brands.

Can you drink tequila straight from the freezer?

No, freezing tequila dulls its agave flavors and aromas; serve at room temperature for sipping or use large ice cubes for rocks drinks. This preserves the 40-55% ABV spirit's complexity from distillation.

How long does an agave plant take to mature for tequila?

Blue Weber Agave matures in 7-10 years before harvest, yielding about 8-9 bottles per plant. Faster-grown plants under 5 years often produce lower-quality mixto tequila with less flavor depth.