The True Art of Tequila: Beyond Shots and Savoring Craftsmanship

Tequila has always had a wild reputation—something you take in shots, fast and reckless. But long before it became the star of mindless debauchery, the Aztecs actually believed that blue agave, the plant from which tequila is made, is a gift from the gods. According to tequila lore, the liquid was meant to erase pain.

Many might argue that tequila still technically does that. Anyone who slams tequila on a night out knows it will be blamed for having a night they can barely remember. But here’s the thing: real, well-made tequila is actually made to be savored, not slammed.

Fortunately, tequila is shedding its long-held reputation and finally earning its place as a finely crafted spirit—spoken of with the same reverence as whiskey or cognac. Tequila is refined, complex, and it’s time we recognize it for everything it truly offers.

The growing consumer preference for craft spirits plays a big part in tequila’s growing appeal.

People are more interested in where their drinks come from and they're looking for stories and tradition behind the bottle. Tequila brings that in spades. It’s rooted in Mexican culture, made from agave plants that take years to grow and distilled with care. There’s an authenticity to it that stands in stark contrast to everything mass-produced.

Parallel to that is its versatility. Few spirits can move so seamlessly between settings, from a casual backyard barbecue to an upscale cocktail bar. It’s great in classic margaritas, adds depth to creative cocktails, and holds its own when sipped neat. It's perfect if you’re looking for something light and refreshing, yet somehow still fills the spot when you’re looking for something rich and complex.

Quite simply, the beauty of tequila is that it’s not tied to one occasion or flavor profile. It can be the centerpiece of a spicy, bold cocktail or stand alone as a refined, sipping spirit, which appeals to casual cocktail lovers to serious spirit enthusiasts.

Tequila’s name hails from the town of Tequila in Jalisco, Mexico, where the blue Weber agave has been cultivated for centuries. This is where it all began, and to this day, only spirits made from agave grown in specific regions can legally be called tequila, thanks to regulations set by the Tequila Regulatory Council (CRT). These rules protect the tradition and ensure that what’s labeled "tequila" is the real deal, rooted in authenticity.

There are five official regions in Mexico where tequila can be produced, each with its own distinct influence on the flavor of the spirit:

Jalisco (Highlands): The highlands, or Los Altos, in Jalisco, provide an elevated, sun-soaked environment where agave plants grow larger due to the cooler temperatures and rich volcanic soil. The tequilas from this region are known for their sweeter, fruitier profiles, with floral and citrusy notes. They tend to be smoother and lighter on the palate, making them more approachable for those new to tequila.

Jalisco (Lowlands): The lowlands, or Valle de Tequila, feature hotter temperatures and mineral-rich, volcanic soil. These conditions produce agave with more concentrated sugars, leading to tequilas with earthy, robust flavors. Lowland tequilas are typically spicier, with herbaceous, peppery notes, and often carry a touch of minerality, giving them a more intense and bold taste compared to their highland counterparts.

Michoacán: Michoacán’s varied terrain, from high mountains to coastal plains, offers diverse growing conditions for agave. Tequilas from this region are often characterized by complex, layered flavors, with a mix of smoky, fruity, and herbal notes. The climate and soil differences across the region allow for a broader range of flavor profiles, often balancing a subtle smokiness with bright, tropical undertones.

Guanajuato: Located in central Mexico, Guanajuato’s dry, desert-like climate contributes to tequilas that are full-bodied and bold. The agave here grows in harsher conditions, resulting in tequilas with spicy, peppery flavors and a strong agave presence. These tequilas often have a more intense, sharp profile with notes of cooked agave, making them ideal for those who prefer a more robust drinking experience.

Nayarit: Nayarit’s proximity to the Pacific coast means the agave benefits from a more temperate climate. Tequilas from this region tend to be smoother and more balanced, with bright citrus, tropical fruit, and herbal flavors. The coastal influence adds a certain freshness to the spirit, making Nayarit tequilas more refreshing and easy-drinking, often with a lighter, softer finish.

Tamaulipas: Tamaulipas has a warm, humid climate that creates a unique environment for agave cultivation. Tequilas from this region are known for their bold, rich flavors, often with smoky, earthy undertones and a hint of spice. The diverse landscape of Tamaulipas, which ranges from coastal plains to mountainous areas, gives the tequilas from here a complex flavor profile, with some expressions even carrying hints of dried fruit and caramel.

While tequila is the most well-known agave spirit, it’s not the only one.

Mezcal: Often described as tequila’s smokier cousin, mezcal is made from a wider range of agave species, unlike tequila, which is restricted to blue Weber agave. Mezcal’s production is more rustic and artisanal, with the agave hearts (piñas) traditionally roasted in underground pits, giving it its signature smoky flavor. Mezcal comes primarily from Oaxaca but is also produced in other regions of Mexico. It tends to have a stronger, more earthy and vegetal flavor compared to tequila, making it a favorite among spirit enthusiasts seeking something bold and complex.

Raicilla: Produced in the state of Jalisco, raicilla is often considered a hidden gem in the world of agave spirits. Like mezcal, it can be made from several varieties of agave, but its production techniques and flavor profiles vary greatly depending on where it's produced. Raicilla can range from bright and citrusy to earthy and herbal, with some expressions even carrying floral and fruity notes. While not as smoky as mezcal, it still offers a robust flavor that sets it apart from tequila.

Bacanora: Hailing from the state of Sonora, bacanora is another agave spirit with a history as rich as tequila. For years, its production was outlawed, but it has made a comeback in recent decades. Bacanora is made from a specific type of agave, the Agave Pacifica, which gives it a more mineral-forward and earthy flavor. The spirit is roasted in above-ground ovens, giving it a subtle smokiness that is less intense than mezcal but still distinct. Bacanora offers a smoother, slightly sweeter profile compared to tequila, making it more approachable for those looking to try something different.

Sotol: While technically not an agave spirit, sotol is often grouped with agave-based drinks because it shares a similar production process and cultural significance. Made from the desert spoon plant (Dasylirion), sotol is native to northern Mexico, particularly the states of Chihuahua, Coahuila, and Durango. Sotol has a more grassy, herbal taste, often compared to a mix of tequila and gin, with subtle woodsy and earthy notes. Its flavor is more delicate than other agave spirits, offering a unique experience for adventurous drinkers.

For tequila enthusiasts who care about the authenticity and quality of their tequila, NOM numbers are a quick way to verify that the product meets official standards. They help tequila drinkers make informed choices and support brands that are transparent about their production practices.

NOM (Norma Oficial Mexicana) numbers are unique identifiers assigned to every tequila producer by the Mexican government. These numbers are an essential part of tequila's labeling and help guarantee the authenticity of the product. A NOM number indicates that the tequila was produced at a registered distillery under the supervision and regulations of the Tequila Regulatory Council (CRT). Essentially, it’s a mark of quality and legitimacy, ensuring that the tequila you’re drinking meets the official standards set by the CRT.

Reading a NOM number is simple, but it tells you a lot about where your tequila comes from. The number is typically found on the back of the bottle, near the label or stamped directly on the glass. It consists of four digits, representing the specific distillery where the tequila was made. Since several brands can be produced at the same distillery, checking the NOM number can help you trace the origin of the tequila and identify other tequilas made at that same facility.

Locate the NOM Number: Look for the "NOM" followed by a four-digit number on the bottle.

Interpret the Number: Each number corresponds to a specific distillery, and this number doesn’t change no matter which brand or expression is being produced at that facility.

Trace the Distillery: By entering the NOM number into online databases or tequila apps, you can learn more about the distillery, including its location, the brands produced there, and even its production methods. Websites like Tequila Matchmaker offer detailed information and allow you to look up NOM numbers, giving you insight into the tequila’s origins and the craftsmanship behind it.

Not all tequila is created equal. Many commercial tequilas use additives like caramel coloring, glycerin, and oak extract to change the flavor, color, or texture of the spirit. These additives can make a tequila taste smoother or look darker, but they also take away from the authenticity of the product. Essentially, you're getting a doctored version of the spirit rather than one that reflects the natural flavors of agave.

But there's a growing movement in the tequila world that’s all about transparency. More and more brands are declaring themselves additive-free, focusing on tequila that doesn’t rely on shortcuts or flavor enhancements.

So how can you tell if a bottle is additive-free? Some producers are making it easier by clearly labeling their bottles or even getting certifications that guarantee their tequila doesn’t contain additives. While not every brand puts it front and center, checking the bottle or the brand’s website for transparency around production methods is a good start.

Additionally, some online resources like Tequila Matchmaker offer lists of brands that are certified additive-free, helping consumers find tequila that stays true to its roots.

Additive-free tequila offers a truer representation of the agave and the land it comes from. Without additives masking the flavors, you get a more genuine, pure tasting experience. The flavors you taste come directly from the agave, the terroir, and the traditional production methods—nothing extra.

If you’re searching for the kind of tequila that embodies true craftsmanship and quality–the kind you actually savor, Big Bear Wine & Liquor in Pueblo, CO, has you covered.

With two locations—Big Bear - South at 2037 S Pueblo Blvd, Pueblo, CO 81005, and Big Bear – Pueblo West at 940 Hailey Lane, Pueblo West, CO 81007—our store offers a carefully curated selection of the best tequilas, from smooth sipping options to bold, hard-to-find varieties.

For personalized service and expert recommendations, visit us at Big Bear Wine & Liquor or get in touch:

Contact Us:

Phone: (719) 547-1786
Website: www.bigbearwine.com
Email: brian@bigbearwine.com