The brand underwent a redesign in 2021, changing the bottles from their former squat, boxy shape to more elegant decanter-style glass.
No, this is good tequila because it’s a crisp, spicy, flavorful, and very versatile spirit. Join Esquire Select.Ĭasa Noble is one of several organic-certified tequila brands, but that’s not why it’s good. Get the latest intel on which bottles of booze are worth your hard-earned cash. So here are some of the best tequila brands available right now, followed by some newer entries into the tequila world that are worth knowing about. Ultimately, regardless of whether a brick oven, stainless steel autoclave, or diffuser was used to make the tequila, it’s all about taste. And we couldn't include everything-even George Clooney's baby Casamigos, which was sold to Diageo for close to a billion dollars in 2017, didn't make the cut. For this list, we tried to focus on brands that use traditional methods, with some exceptions. Overall, tequila makers aren't very forthcoming about the use of diffusers, which is part of the problem-transparency goes a long way in the spirits industry. Hardcore tequila fans believe diffuser-made tequila is an inferior product, but some argue that using this technology actually makes tequila cheaper and therefore accessible to more people. The Hands-Down Best Single Malt Scotch to Drink.The 63 Best-or Most Shameless-Celebrity Liquors.The Hands-Down Best Japanese Whisky to Drink.(We made note of tequilas that claim to be additive-free in this list, but don’t necessarily take their word for it.) Most brands that do this are not open about it, even though it is legally allowed, but there are some that proudly proclaim themselves as being additive-free-you can find a decent list of these here. This results in what some unflatteringly call “agavodka," which is often infused with additives to boost the flavor. A diffuser is basically a giant machine that extracts sugar using hot water (and sometimes sulfuric acid). Of course, technology has advanced and many distilleries use more modern methods, replacing the tahona with a roller mill, cooking the pinas using steam in a pressurized autoclave, or even using something called a diffuser to “cook” the agave.
The traditional method of making tequila involves harvesting agave, cooking the piñas (the heart of the plant) in an oven, shredding and crushing them with the tahona (a large stone wheel), and then fermenting and distilling the juice (or mosto). We’re talking 100-percent Blue Weber agave tequila which can only be distilled in five Mexican states, of which the best known is Jalisco. In fact, new data suggests it's overtaken whiskey, and will overtake vodka at some point this year.įorget about mixto, the subpar blend of agave and sugar juice that inevitably leaves you with a bad hangover. Year after year, the category continues to grow in the States, according to the Distilled Spirits Council. Americans, particularly the famous ones, are in love with tequila.
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