Shake, Stir, Sip: Your Tequila Cheat Sheet
For years, Tequila endured a popular reputation as the base of margaritas and bad decisions. These conventional wisdoms, while often funny, do a disservice to one of the most unique and nuanced spirits out there, with roots dating back centuries and which continues to make headlines, even today. Indeed, while the global wine and spirits market has cooled somewhat, Tequila sales have continued to grow, with global volumes rising about 7% between 2019-2025, according the International Wine & Spirits Record (IWSR). Just in time for World Tequila Day on July 24, we're doing a deep dive into the category, complete with cocktail ideas to get you started!
Made exclusively from blue agave, Tequila is technically a Mezcal (but not all mezcals are tequilas). It’s mainly produced in Jalisco, but can also come from parts of Guanajuato, Michoacán, Nayarit, and Tamaulipas. While it can be bottled between 35 and 55 percent ABV, to be sold in the US, Tequila has to be at least 40% ABV. The roots of Tequila date back millennia, when the ancient Aztecs fermented the sap of the agave plant to create a milky drink called pulque, which was used for celebrations and ceremonies. It wasn’t until the 1500s, during the time of the Spanish conquistadors, that the Spaniards used their knowledge of distillation to transform pulque into a spirit somewhere near what would become the town of Tequila. The newcomers enjoyed the new spirit so much they began exporting it back to Spain. Mezcal de Tequila was born. The spirit would come to be fully differentiated from Mezcal a few hundred years later.
Types Of Tequila
There are five common types of Tequila, determined by the length of time the spirit is aged in wooden barrels. Much like wine, the longer Tequila stays in barrels the more flavor and complexity is added to the spirit.
Blanco/Plata Tequila
Tequila that is bottled immediately after distillation or rested oak for up to two months.
Altos Planos Collective Mijenta Tequila Blanco
Rejon Tequila Blanco
Joven/Oro Tequila
Young Tequilas that are blended with aged Tequila or caramel coloring to add complexity and texture.
Libelula Tequila Joven
Reposado Tequila
Tequila matured for a minimum 2 months and up to 1 year in oak or holm oak barrels with a maximum capacity of 600 liters.
Mijenta Tequila Reposado
Añejo Tequila
Tequila aged in oak or holm oak barrels up to 600 liters capacity for 1-3 years.
Altos Planos Collective Mijenta Tequila Añejo Gran Reserva
Extra Añejo Tequila
Tequila aged for a minimum of 3 years in oak or holm oak barrels up to 600 liters in capacity.
Cocktails
There’s no hard rule on how Tequila must be enjoyed. You can enjoy it neat, with lime and salt, or in a cocktail. Here are some of our favorites:
Spicy Margarita
2 oz Altos Planos Collective Mijenta Tequila Blanco
2 Jalapeño Slices
½ oz Marie Brizard Triple Sec
1 oz Fresh Lime Juice
½ oz Madhava Agave Syrup
Garnish: Lime Wedge
In a shaker, muddle the jalapeño slices, add the rest of the ingredients with ice and shake until chilled. Strain into an ice filled glass and garnish with a lime wedge. (Photo courtesy of Mijenta)
Tequila & Tonic
2 oz Altos Planos Collective Mijenta Tequila Blanco
8 oz Fever-Tree Premium Tonic
½ oz lime juice
Garnish: Lime Wheel
Combine all ingredients in a mixing glass. Fill the glass with ice, then stir until thoroughly chilled and strain into a highball glass. Garnish with a lime wheel. (Photo courtesy of Mijenta)
Oaxacan Old Fashioned
1½ Altos Planos Collective Mijenta Tequila Blanco
½ Peloton de la Muerte Mezcal
1 tsp Agave nectar
2 dashes cocktail bitters
Garnish: orange slice, brandied cherries
Combine all ingredients in a mixing glass. Fill the glass with ice, then stir until thoroughly chilled and strain over fresh ice into a rocks glass. Garnish as desired. (Photo by Allan Francis on Unsplash.)
Tequila Manhattan
2½ oz Altos Planos Collective Mijenta Anejo
1 oz Method Sweet Vermouth
2 dashes cocktail bitters
Garnish: Brandied cherry
