Tequila is one of the most popular and dynamic spirits in the world. Once pigeonholed as a party shot or simply as a base for Margaritas, it now rightfully enjoys the same respect given to Scotch or Cognac. Dedicated agave bars seek out tequilas from thoughtful producers, liquor stores dedicate increasingly more shelf space to bottles, and everyone from college kids to seniors has a favorite brand.
As drinkers spend more time with the spirit, they’re learning that tequila is a broader and more nuanced category than it’s often been given credit for. Differences in agave maturity, cooking methods, fermentation, distillation styles, and aging can yield wildly different results, from bright and peppery blancos to deeply complex añejos. And while celebrity-backed bottles may have brought more people onto the bandwagon, drinkers willing to look beyond the flash are finding that many of the best bottles come from smaller producers focused on traditional methods and sustainability.
So, there’s a lot to know. And, when you want to know more, you enlist an expert. Ana Martinez is the Director of Food and Beverage and the resident Tequila Master at Nobu Hotel Los Cabos, a luxe property that combines the best of chef Nobu’s signature Japanese culinary offerings with the flavors, ingredients, and culture of coastal Mexico. Also, pools—it has lots of really nice pools.
Martinez hosts the Beyond the Agave experience at the property’s Muna Restaurant. It’s open to locals and hotel guests alike and offers an immersive tasting of five agave spirits from different regions of Mexico, each paired with a complementary bite. She approaches tequila and other agave spirits with the meticulous approach of a sommelier, studying producers, master distillers, and the heritage behind each bottle. You’re in good hands if you visit, but in the meantime, Martinez is giving you a head start by sharing five things you should know about tequila.
What to know
1. Tequila Comes From One Plant, but It’s Not Just One Flavor
All tequila must be made exclusively from the Blue Weber agave, commonly known as maguey azul, but the range of flavors is far more diverse than most people expect, explains Martinez. “While the plant itself is legally fixed, terroir, altitude, soil composition, climate and farming practices shape each tequila’s personality. Agaves grown in the highlands tend to produce sweeter, more floral profiles, while those from the lowlands express earthier, herbal, and mineral-driven notes,” she says.
2. Jalisco Is Tequila’s Heart, but Not Its Only Home
Jalisco is the birthplace and the cultural heart of tequila—and home to the town of Tequila—and it’s where the majority of tequilas are made. But it’s not the only place where the spirit can be legally produced. Martinez says that tequila may also be made in designated regions of Nayarit, Guanajuato, Michoacán, and Tamaulipas. “Each area contributes subtle distinctions, reinforcing that tequila—much like wine—is deeply influenced by its place of origin.”
3. Blanco Tequila Is the Purest Expression of Agave
It’s a common misconception that blanco tequilas are unfinished, or somehow less nuanced or complex than their aged counterparts. But Martinez says that blancos are often the most transparent and honest expression of the spirit. “Typically unaged or briefly rested in stainless steel, blanco tequila highlights the true character of cooked agave and the distillation process,” she adds. “Many master distillers evaluate quality through blanco, as there is no oak to mask flaws or craftsmanship.”
4. “100% Agave” Marks a Production Difference, Not a Value Judgment
If you haven’t yet heard your tequila-loving friend talk breathlessly about additive-free tequilas, you’ve certainly heard them talk about 100% agave tequilas. These bottles are made solely from Blue Weber agave, whereas “mixto” tequilas need only contain 51% agave, with the rest often coming from other sugar sources, like cane sugar.
“While I personally gravitate toward 100% agave tequilas for tasting and evaluation, there are select tequilas within the mixto category that I enjoy both for sipping and mixing,” Martinez says. “These producers work with a high percentage of agave, thoughtfully incorporate piloncillo or cane sugar, and remain free of additives—demonstrating that craftsmanship and transparency matter more than category alone.”
5. Tequila Has Five Official Classes
Tequila is officially divided into five classes: blanco, joven (or oro), reposado, añejo, and extra añejo. You may also hear about cristalino tequila, but this is neither a category nor an official classification. Martinez explains that cristalino is a style that refers to aged tequilas—reposado, añejo, or extra añejo—that have been filtered through activated charcoal to remove their color, while still preserving the texture and characteristics from time spent in barrels. “Understanding this distinction allows consumers to better interpret labels and appreciate the full spectrum of tequila styles,” she says.
