Originally Posted by favilac
Mexican here.
A few points.
- Go for 100% Agave. Mixes like Cuervo is what gave tequila the bad reputation.
- A real tequila must be made in Jalisco. It takes the name from the town of Tequila, in that state. It's like champagne, that also must come only from that place to deserve the denomination.
- With 100% agave, skip the salt and lemon. It's a gimmick we don't do in México. A "sangrita" is acceptable.
- With tequila blanco, you usually drink it in a "caballito". That's the glass you use for shots. But with añejos, a whiskey or cognac glass work really well to bring up the aroma and flavor.
- Mezcal is a generic term for the fermented drink of agave. Tequila is the mezcal made in Jalisco with a specific type of agave. Other states have their own mezcal, like "bacanora" in Sonora, "sotol" in Chihuahua. Again, the 100% rule applies. Each have their own peculiarities. Bacanora for example, has a stronger plant flavor, as it uses another type of agave than tequila.
Right now, my personal favorites are añejos. 1800 Añejo and Hornitos Black Barrel are pretty good for the price. 1800 is smoother with a caramel hint, and Black Barrel is a little more spicier. If you can find them, give them a try.
Excellent information !
Thank you !