It feels like every beginner wants to start with the Repo for that celebrity brand everyone buys.

​Instead, I’ve been starting people on a solid standard Blanco, followed immediately by a Still Strength / High Proof Blanco.

​My reasoning:

​Standard Blanco gives them the unaged baseline (agave, pepper, citrus, minerality).

​Still Strength shows them what full-flavor, undiluted agave actually tastes like before water softens it.

​Añejo/Repo comes last so they can see how wood impacts the base spirit, rather than confusing vanilla/oak for tequila itself.

​Am I crazy for putting beginners on high-proof so early, or is this the best way to build a real palate?

Produced by master distiller Salvador Rosales Trejo at distillery Cascahuín (NOM 1123) in El Arenal, Lágrimas del Valle is a tequila brand started by Altamar Brands to highlight the influence of terroir/microclimates on tequila flavor profiles.  Each vintage bottle released by the brand uses Blue Weber agave harvested from a single estate/farm.

This was the first vintage release from the brand and was made using Jalisco Valley agave (35% brix/sugars, which is very high) grown in Amatitán at 1,260 meters above sea level.  The agave is cooked in a brick oven (horno) before the sugars (aguamiel) are extracted separately using a volcanic tahona stone wheel (70%) and a roller mill (30%).  Fermentation for 30% of the final batch blend is done in open wood tanks and 70% in stainless steel tanks before the tequila is 2x-distilled in stainless steel pot stills with copper coils.  The final plata (blanco) is bottled at 92 proof (46% ABV).  This is lote (batch) #338 bottled on 27 January 2023.

This review is based on over a year of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.

COLOR: Crystal clear w/shards of silver in the light

AROMA PROFILE: Aromas are led by prominent “green” notes (fresh herbs, olive, bell pepper, jalapeño mesocarp) with cooked agave & musky raw agave, lemon peel, black pepper, prominent minerality, & salinity – On the nose the plata is earthy & herbaceous.

PALATE: Blast of rich, sweet, & earthy cooked agave with musky raw agave & baking spices (cinnamon, nutmeg, cloves) & anise, lemon peel, punchy minerality & salinity, the “green” notes from the nose, florality, butter, anise, & a finish of black pepper & a hint of smoke.

MOUTHFEEL: Long viscosity in the glass & medium-lasting creamy/oily/buttery mouthfeel

FINISH: 5-7 seconds

And don't say the tourist answer, tell me what people ACTUALLY drink 😂
I'll start: Argentina - Fernet con Coca.

i love tequila. i saw this because the guy at total wine was giving us samples. tried a sample and it was so good. i usually like reposado not anejo but this was smooth. i’m wondering if it leaves you with a hangover. is it worth it for the price? i think it’s cheap. i like don julio 1942 but this was actually good. let me know if you think i’d like a different tequila. i prefer a smooth, caramel, vanilla, sweet kinda of taste. not straight rubbing alcohol. and i really usually don’t like anejo. also, i don’t know what 100 proof means. the guy tried explaining it but i was already 3 shots deep of this and some other stuff he was giving us so i wasn’t paying attention. i used to like casamigos but i grew out of that. idk. i like 1942 room temperature. i just throw it back and it’s so smooth.

New pickup - the 2026 vintage release of Tequila Ocho's Barrel Proof Reposado.

This one comes from the Salto de Nogales agave estate farm in Arandas approximately 6,657 feet above sea level in the Highlands (Los Altos) of Jalisco.

Tequila Ocho is overseen by master distiller Carlos Camarena at distillery Los Alambiques (NOM 1474).

I really enjoy the 2024 & 2025 vintages of the brand's barrel proof reposados, which are all aged 3x as long as the normal 80 proof version's 9 weeks, & am looking forward to comparing this new bottle with them.

El Mexicano is a family affair – tequila produced at distillery Tequilas “Hacienda” El Mexicano (NOM 1588) in Arandas in the Jalisco Highlands by master distiller León Bañuelos, Sr., and his children, Willy, Teresa, Tesy, and León, Jr.

The blanco uses Highlands Blue Weber agave at least 6-years-old cooked in a low-pressure autoclave for 18-24 hours.  The sugars are extracted using a roller mill and fermented in open stainless steel tanks before 2x-distillation in stainless steel pot stills to avoid the flavor copper pots can impart.  It is bottled at 80 proof (40% ABV).

The lote (batch) under review is #L 25 209 (bottled 25 June 2025).  This review is based on multiple separate tastings conducted using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times over 8½ months.

COLOR: Crystal clear with shards of silver in the light

AROMA PROFILE: Bright citrus fruits (grapefruit, lime, lemon) & zest, grassy/vegetal notes, robust minerality, white pepper, florality, cooked agave, & baking spices (cinnamon, nutmeg, cloves).

PALATE: Fruity, peppery, herbal, mineral-forward – Cooked agave, the baking spices from the nose, robust minerality, the citrus juice & zest/peel (essential oils) from the nose, black pepper, floral & herbal (mint, basil), & finishes with a hint of anise to balance out the sweetness.

MOUTHFEEL: Medium viscosity in the glass & medium creamy/buttery/oily mouthfeel

FINISH: 10-11 seconds

From:
https://raretequilas.com/products/g4-dia-de-muertos-anejo-2026-limited-edition-tequila-pre-order

HOW SHOULD I DRINK G4 DÍA DE MUERTOS AÑEJO 2026?

Sip it neat in a copita, with a few drops of water if you like, or over a single large ice cube.

Mind you, raretequilas.com should drink what they like, how they like

Been searching for a bottle of the Viva Mexico XA for a while, as it’s one of the few I don’t have in my collection. I’m also a big fan of 1414 and you don’t see many XAs coming out of there. This was recently released as a CA exclusive bottled at 96 proof.

Has anyone had a chance to try this bottle yet? If so, how would you compare it to others in that price range such as ToL, Cascahuin, Rey Sol and Tapatio ?

Thanks!

I went to a local tequila bar with my wife and we tried every expression of Cascahuin that they had. We both agreed that the reposado was our favorite. It is super smooth and has a well rounded flavor profile. The Anejo was also good, but I prefer the blancos. The destino was a bit surprising. It has a the subtle smokiness of a mezcal. I wasn’t expecting it but it was very nice and not overpowering. My second favorite was the plata 48. Just a fantastic agave forward flavor and very drinkable at the high proof. The Tahona is also a fantastic blanco, but just a notch below the plata 48 imo.

I've never really apprcieated Tequila in my life before I went to Guadalajara for work a couple years ago and fell in love with it ever since I visited a few tequila distilleries in the Tequila town, which is like 30 min drive from Guad.

I've been trying out different brands. To make this a bit scientific, I always keep a little bit left in every bottle, so I can compare them side by side when I try a new brand.

I know there are quite some popular brands like G4 and Lalo, but I've never really paid attention to those. I've been trying things in the 30/50/150 dollars range. To me, Tequila is like restaurants and price does not dictate everything - street food sometimes taste better than fine-dining.

So far, these are are my rankings in terms of smoothness and taste.

1. Gran Centenario Extra Anejo - Most smooth.
2. Lunazul Anejo - Best sub-$30 tequila in my opinion. It even has a Bourbon version, which is wild.
3. Duo Julio 1942 - Actually not as smooth as Lunazul Anejo.
4. Duo Julio Anejo.
5. Clase Azul Reposado.
6. Avion Anejo.
7. Ocho Extra Anejo.
8. Tres Agaves Reposado.
9. El Ultimo Repsado.
10. Patron Reposado.
11. others (1800, Herradura, Camarena, El Mayor, etc.)

I'm open to feedback to see if I'm on the right track of becoming someone who's good at differetiating good versus bad tequilas. Or, my taste is just completely off.

I picked up this bottle of Lagrimas (La Loma) a few weeks ago and have been back to it a few times, as you can tell.  It's simple, but very good. The nose is subtle agave and that kinda fresh cement scent that Cascahuin is known for. Might be a hot take, but I've never found Cascahuin products to have a great nose, my only really complaint of the brand.

On the taste, it's obviously agave forward with lime and a very light pepper that keeps things pretty balanced.  It reminds me a bit of Tapatio meets Wild Common, very enjoyable and well executed, but not the most complex. It being 46% really saves this for me. I’d rate it an 8.8/10. It's the only Lagrimas expression I've tried, but I'm looking forward to trying some others soon.

This one is a little different. In the reviews I've posted here, I've tried to wait until I'm almost at the end of the bottle so I can get a real sense of how the profile evolves beyond the first few pours before posting tasting notes and a score. In the case of these bottles, however, that's going to be quite a while before I get to that point. After reviewing the base blanco and repo expressions from Caballito Cerrero, I figured I'd say forget waiting and crack open the higher proof offerings that I have stashed away. And on first impression, I'm pretty blown away. These aren't everyday pours, these are something I'll have on special occasions over the next few years. As far as taste goes, they're largely in line with the standard 46% shelfers, so refer back to the previous reviews for notes, just dialed up to 11 in terms of intensity (though I'll note that the repo single barrel has an incredible sweet herbaceous profile that ever so slightly reminds me of Chartreuse, though of course with the agave and parmesan cheese in there too). What really jumped out at me was the mouthfeel, which is the most luxuriously thick and dense I've ever had in an agave spirit. These are both seriously impressive spirits, they don't come cheaply (though funny enough the Unicorn was more expensive than the single barrel), but if you're a fan of Caballito Cerrero they're definitely worth splurging on if you can find them. Major props to the family out there for the dedication they have to their craft.

Context: my mom is traveling in Uruguay and she sent me this pic of a bar she went to last night. I thought it was funny because the bar is super sofisticated but there’s not one bottle of sotol anywhere, no? Is it that agave spirits are still pretty hard to find in this part of the world? I’m curious if anyone here has noticed the same when traveling outside Mexico/US.

BAM. Fortaleza Blanco sitting on a shelf for 67 bucks. I think there are five or six bottles there although the sign said limit one so of course I grabbed one…. Yeah I know this tequila gets a lot of hype, but I have Ocho, Cazcanes, and many others in my bar, but this one is a staple. Plain old Blanco is still at the top of my favorites list. OK moderators is that 300 characters? Thanks folks. Hope you had a great weekend.

Hi everyone! We’re a university student team conducting consumer research for a tequila brand.

The purpose of this survey is to better understand consumer perceptions, preferences, and purchasing behaviours related to tequila and ready-to-drink beverages.

We’re looking for participants who:

• Are of legal drinking age in their province
• Live primarily in British Columbia, Alberta, or Saskatchewan
• Are interested in sharing their opinions about alcohol and tequila

The survey takes approximately 5-7 minutes. After completing it, you can enter a prize draw for a chance to receive gift cards or complimentary bottles to try.*

Survey: https://ubc.ca1.qualtrics.com/jfe/form/SV_5hHlRfpchEibRZ4
Deadline: October 19, 2026

Thank you, your feedback will help shape the Western Canadian launch!

*No purchase necessary. Alcohol prizes require legal-age verification and are subject to provincial regulations and availability.

I'm curious your favorite dark tequilas

I can find Clase Azul, Casa Azul, Casamigos….but no Casazul. Anyone have any feedback?

Evacuated from FL, due to the hurricane, and ended up in Atlanta. I've seen so many posts about Ancestral, so I had to pop in and take a look. I have been to a lot of Bottle shops, but have to say this is the nicest little shop I've ever been in. Great curation of tequila and other agave spirits, and a super friendly owner. You can tell they obviously care. I was able to pick up a few little gems that I can't find back home. That's my shout out, thank you Ancestral for the great experience, hope to be back soon.

I was gonna pre-season some NY steaks for tomorrow's dinner, kids asked for steak and saw I still had Jarritos Toronja bottle in the fridge! So I immediately thought Paloma.

Basic build

~2.5 oz Fulano Fuerte

5 oz Jarritos

1/4 wedge lime squeezed

1/2 "mexican lime" squeezed (leave in glass)...

Pinch of sea salt

Dash of tajin... stir.

Delicious!!

Salud mi gente!!

I think I need to make and taste test Palomas in different builds, i.e.. with U.S. Squirt, Mexico Squirt, Jarritos, Crush Grapefruit, Shasta Zazz ("generic squirt"), Fresca, Topo Chico (or Mineragua) w/Grapefruit juice and rate/rank them 🤷🏻‍♂️

Stay tuned.

After constantly asking if this bottle is stocked at every liquor store I walk in for who knows how long. I finally got the chance to make my first Fortaleza purchase. I was hoping for a reposado, but I guess I really can’t complain. I live in southern California & I found it in a small town of New Jersey.

Just moved across the US to our new home. It’s been a wild ride. I haven’t had time to bring up the tequila. They have been well taken care of during the move and in a cooler storage unit. Finally got to go out and bring them in! It’s been a fun time setting them up. Here is just a few of my tequilas in my collection. You can’t see it but I did get the Mexico soccer ball one. Just because it was nice !

to all that blindly parroted 24/7 TMM‘s “additive free” misnomer. technically there are abocados (mellowing agents) 4.1 and other flavorings, aromas etc. additives 6.1.1.1 specified in the Norma. So “additive free” is not necessarily “abocado free” and vice versa… thoughts. opinions

https://www.crt.org.mx/wp-content/uploads/2024/01/NOM-006-SCFI-2012.pdf