How to taste tequila?

"It's time for you to slow down and smell the (agave) flowers."

The proliferation of tequila bars around the country in the past year or two has opened our eyes to the vast selection of styles of tequilas on the market; there are roughly 1,000 kinds available now. But when it comes time to drink the stuff, too many of us revert back to old bad habits from less sophisticated days. It's a shame, because the best tequilas are as complex and ripe for savoring as fine Scotches or wines. In other words, with tequila, it's time for you to slow down and smell the (agave) flowers.

“Not many people are aware how complex and unique tequila is because of the fact that it's associated with kids and parties and that sort of thing,” Jose Cuervo brand ambassador Rene Valdez says. It's time, then, to start drinking tequila like an adult. Here's what you need to know.

Choose the right glassware
Put the shot glasses down. Not only is shooting tequila (or anything, for that matter) boorish, but drinking tequila slowly from a shot glass also cheapens the experience. “It's a glass that doesn't allow you to experience the full complexity,” Valdez says. You'll just end up compressing the aromas. If you're serious about tequila, consider picking up a set of long-stemmed Riedel tequila glasses. Cuervo's master distillers were consulted in their design, Valdez says. Failing that, a white wine glass, as opposed to a snifter, is the best choice.

Look at the color
Regardless of what expression of tequila you're drinking, whether it's an unaged blanco, gold, reposado, anejo, or extra anejo, the latter of which are aged in wood for varying periods of time, you're going to be able to pick out the differences by eyeballing them right off the bat. You can also tell if it's a 100% blue agave tequila, which all quality brands will be, based on the quality of the liquid. In tequilas mixed with neutral spirits, you'll often be able to pick out imperfections that point to a lower-quality distillation process. Familiarize yourself with the consistency of the liquid at hand as well. Tequilas that have been aged longer will have a heavier, thicker body.

Savor the aroma

The key to tasting tequila well is through the sense of smell, so pay heed to your nose. “Many people tend to automatically do it the way they would wine. They take a big sniff out of the glass. But this is 80 proof alcohol. Therefore, you need to make sure you don't do that and oversaturate your nose,” Valdez says. Instead he recommends three little sniffs. The first is to see what aromas you're able to identify without moving the liquid. Next, twirl the tequila to let the aromas come through the glass. Alternatively you might try sniffing through either nostril. As with wine, different people will be able to pick out different aromas, depending on your susceptibility to spiciness, herbal aromas and so on.


"Starting with a bit of a neutral spirit, like vodka, is even better. It's like doing stretches for your tongue's impending work out."


Taste it slowly
Take a small sip first to get your palate used to the alcohol. Starting with a bit of a neutral spirit, like vodka, is even better. It's like doing stretches for your tongue's impending workout. Next, take the tequila onto your tongue and try to hit all of the flavor receptors -- salty, bitter, sweet, and so on. “It helps to keep some liquid in your mouth,” Valdez says. “Breathe with your mouth open with the liquid in your mouth.” Finally, of course, swallow it for the back-end notes that will emerge.

Compare and contrast styles
The best way to learn about any type of spirit is to do side-by-side tastings of different styles. With tequila, start with a blanco, then progress toward a reposado and on to anejos, moving from youngest to oldest.

“When I come across someone who says 'I don't like tequila,' I think, you haven't taken the time,” Valdez says. “Do a tequila flight, and you're able to experience and do the tasting through different expressions and find something you'd enjoy, and be able to appreciate the complexities that each expression will bring.”







It's easier to pick out tasting notes with wine because the common fruit profiles are things that people are familiar with. It's harder with tequila, Valdez says, because not many people are accustomed to the taste of cooked agave. Since tequilas vary so much in flavor and aroma, there are no hard and fast tasting rules, but there are a few common traits you'll find. Blancos tend toward the peppery side, with citrus, agave and herbs being the focal point. Reposados take on the presence of the wood, and you'll start to detect oak and vanilla, perhaps olive. With anejos and extra anejos, the wood is more assertive, and common traits tend to be cinnamon, caramel, chocolate, and coffee. You might even detect banana, avocado or dry nuts.