Sommelier Tries 10 Tequilas From $20-$175
Tequila is more than just a party drink or a quick shot chased with lime and salt. Like fine wine and whiskey, it carries with it centuries of heritage, regional craftsmanship, and endless complexity. To highlight just how diverse this spirit can be, Bon Appétit invited sommelier André Hueston Mack to taste and evaluate ten tequilas spanning a wide price range—from accessible bottles around $20 to luxurious expressions that cost nearly $200.
His exploration revealed not only the variety of flavors tequila offers but also how production methods, agave quality, and aging influence the drinking experience. Let’s walk through this tasting journey, from humble mixtos to legendary bottles.
Understanding Tequila Before We Begin
Tequila must be made from blue Weber agave, grown and harvested primarily in Mexico’s Jalisco region. However, not all bottles are created equal:
- Mixto vs 100% Agave: Mixtos blend agave sugars with other sugars, while premium tequilas are made entirely from blue agave.
- Blanco (Silver): Clear and unaged, typically bottled straight after distillation. Crisp and pure, great for cocktails.
- Reposado (Rested): Aged 2–12 months in oak, gaining subtle vanilla and spice notes.
- Añejo (Aged): Matured 1–3 years, with deeper wood influence and complexity.
- Extra Añejo: Rested over 3 years, delivering richness and flavors akin to fine cognac.
- Cristalino: An aged tequila filtered back to a clear color, offering smoothness with layered flavor.
With these categories in mind, let’s see how Mack judged the lineup.
The $20–$50 Range: Everyday Choices
- Sauza Silver (~$20)
A budget-friendly option but also a mixto tequila, meaning it is not entirely agave-based. Mack described it as vegetal and slightly chemical, with less finesse than 100% agave tequilas. While drinkable in mixed cocktails, it lacks the character enthusiasts look for. - Espolón Blanco (~$30)
A highly popular 100% agave tequila. Fresh, citrusy, and peppery, Espolón is clean and versatile. Mack noted its suitability for margaritas and palomas, while still offering enough structure to sip neat. - Herradura Reposado (~$48)
A step up in refinement. Rested in oak, it carries warm notes of cinnamon, vanilla, and candied citrus. Mack highlighted its balance of freshness and wood influence—perfect for those beginning to explore aged tequila.
The $50–$100 Range: Balance of Value and Refinement
- Don Julio Blanco (~$56)
Crafted from older agave, this blanco offers a softer, perfumed aroma compared to the punchiness of cheaper options. Mack admired its subtlety, balance, and smoothness, making it an excellent sipping blanco. - 1800 Añejo (~$37)
Despite being in the lower price range for añejo, it brings woody and vanilla flavors, though with a drying mouthfeel. Mack found it approachable but not as rich as some higher-tier añejos. - Patrón Extra Añejo (~$96)
Aged over three years, Patrón’s extra añejo showcased notes of dried fruit, nutmeg, toffee, and caramel, layered with sea salt and lavender. Mack considered it a sophisticated choice—comparable to sipping fine brandy.
The $100–$175 Range: Prestige and Luxury
- Kōmōs Cristalino (~$120)
A newer style in tequila, cristalino combines the depth of aged tequila with the clarity of filtration. Mack described Kōmōs as delicate and layered, with pepper, citrus, berries, and ginger weaving together in waves. - Clase Azul Reposado (~$165)
Famous as much for its hand-painted ceramic bottle as for its flavor, Clase Azul impressed Mack with its almost dessert-like profile. He likened it to birthday cake batter, brimming with sweetness and vanilla. It is as much a statement piece as a drink. - Don Julio 1942 Añejo (~$175)
The crown jewel of the tasting. This luxury tequila is revered globally and often found in high-end bars. Produced from carefully selected agave piñas and slowly roasted, it revealed layers of sandalwood, incense-like fruit, caramel, and oak. Mack praised its elegance and depth, calling it a benchmark sipping tequila.
Lessons From the Lineup
This tasting demonstrated that tequila offers a spectrum of experiences:
- Budget picks like Sauza or Espolón are best for cocktails, delivering freshness without breaking the bank.
- Mid-range stars like Don Julio Blanco and Herradura Reposado balance price and craftsmanship, perfect for sipping or mixing.
- Luxury bottles like Don Julio 1942 and Clase Azul elevate tequila into the realm of fine spirits, meant for savoring slowly and appreciating complexity.
Mack emphasized that knowing the category and production style matters more than chasing price tags. A well-made blanco can be just as enjoyable as an expensive extra añejo, depending on the context.
For those curious about exploring tequila, the journey can begin at $20 and stretch well beyond $200. What matters most is not the cost but the craftsmanship and the experience you’re looking for—whether it’s a crisp margarita on a summer evening or a luxurious sip of Don Julio 1942 after dinner.
As Mack’s tasting proved, tequila is no longer just a quick shot at the bar—it’s a world-class spirit that deserves appreciation, respect, and exploration.
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