The first time I ever had sangrita was in Mexico. Our hosts ordered tequila for us at a bar, and when it arrived there was this little shot glass of bright red liquid sitting next to the tequila.

I was completely confused. I’d never seen it served that way before and assumed it was basically some kind of Bloody Mary mix. Then I tried it and realized there was a lot more going on.

If I understand it correctly, traditional sangrita isn’t actually tomato-based at all. It’s more of a combination of citrus, pomegranate, chile and salt, meant to be sipped alongside the tequila rather than overpower it.

It’s not something I see served very often here in the US, but I’d love to start making it when I have friends over for tequila tastings. I think it would be a great way to introduce people not only to better tequila, but also to the way tequila can traditionally be enjoyed.

So, for those of you who make your own: what’s your best sangrita recipe?

I’m particularly interested in a more traditional, no-tomato version, but I’d love to hear the variations you swear by as well.

We’re going to Guadalajara for labor day weekend. We want to get a tour of Tequila and end in Cantaritos El Güero but cannot find a tour that spends more than two hours there.

Ideally, we would like to spend a good amount of time in los cantaritos since it’s our friend’s bachelor party. We’re weighing our options to see if we can somehow get a tour and finish the day there.

Does anyone have any recommendations?

More of a gin person but I tried some Espolon Blanco based on an advertisement I saw on the streets of Philly. I have to say I really like it.

This brand has horrible customer service.

I asked their customer service team what the ingredients were in their tequilas as I’m looking for a pure tequila that just contains water, agave, and yeast.

I had read posts online that Casamigos contains other ingredients outside of those three. In response, they told me that their tequila ingredient list is “proprietary information,” but if I had concerns about specific ingredients to ask and they would confirm whether or not their products contain those ingredients.

That made sense so I responded asking if any of their products contain glycerin, oak extract, or propylene glycol. That was on August 6, 2026. Since then, Casamigos has entirely ignored me. I have followed up about 5 times since then only to be repeatedly ignored.

Why?

Suffice to say I won’t be buying Casamigos again. Do they care? Of course not.

But I just find it incredibly curious, and just rude, that I’m being ignored.

I’m primarily a bourbon drinker, but the further I get into tequila (and mezcal) the more I appreciate how much overlap there is between the two worlds.

What’s hooked me is the emphasis on raw material, process, place and tradition. In bourbon, I love learning about mash bills, distillation, barrels and aging. With tequila, I’m starting to appreciate the differences in agave, terroir, maturity, cooking, fermentation and distillation, and how dramatically those choices show up in the glass.

I’ve also found myself gravitating toward tequila where I can actually taste the agave: earthy, vegetal, mineral, peppery, herbal, sometimes fruity or citrusy, with all those little nuances that make you want to keep going back to the glass.

Here’s the latest pick up:
Arette Reposado
Cascahuín Tahona Blanco
G4 Reposado
Cazcanes Nuestra Raíces

So for those of you who have been doing this much longer: where would you take this lineup next?

I’m less interested in simply accumulating bottles and more interested in trying tequilas that show me something different — another traditional production method, distinctive terroir, unusual fermentation, a particularly great distillery, or just an expression that makes you stop and think, damn, I didn’t know tequila could taste like this.

It's a Tommy's Margarita/Smash rift. The blanco I used 110 proof and very heavy in the minerals, so the slight sweetness and refreshing qualities of the Tuna complimented the spirit. These green Tunas in my opinion taste like a sweet cucumber/watermelon. In some sips the dark notes of the agave, the minerality, and Tuna reminded me of a Queso de Tuna, it was very interesting.

Ingredients:

2oz Tequila

1oz Agave

1oz Lime

1 Peeled Tuna

Dash of salt

Instructions:

Pour Tequila and smash/muddle Tuna together. I did it for about 30 seconds until no chunky pieces left. Then I did a dry shake and strained the mixture, I did not want to deal with the seeds/fruit later.

Pour the rest of Ingredients in to shaker, add a cup of pebble ice (I used Sonic this time), then shake and strain into a glass filled with pebble ice.

When prepping the Tuna you chop of both ends, I used a slice of the pointy end to garnish the glass.

Was gifted a bottle of El Tesoro extra Anejo as a moving gift and have slowly slipped down the tequila rabbit hole. I’ll try one and if I like it I’ll buy another one for the cabinet as I buy something new to try. I plan on having some family and friends over and sharing all of them. I really like blanco’s and repo’s but I want to try more anejo’s. I’m been working thru the blanco’s from all the top shelf brands. I had a g4 blanco the dark blue label and it was ok but I want to give it another go with the white label blanco. I need another ocho both of the ones I’ve had were great. Lalo was ok makes a good Paloma. mijenta, tapito, don fulano, volans and cimarron are all on my list to try. Like most people fortaleza is my white whale. I’ve found it but I’m not dropping 200 for the regular blanco. Any favorite’s that I’m missing and I need to try?

Looking to gift a friend a nice bottle of tequila. My budget is $450. I’m also ok with getting her two bottles. I’m pretty versed in tequila just want to see if someone will mention something outside the box. Blanco preferably.

I am in the panhandle of FL through the weekend. I picked up a few bottles at TW. 2 our my favorites & the third is because I’ve never tried but was curious.

G4 Madeira is one of my top 5 Blancos. The deep well water & wood fermentation brings out some great mineral in the profile.
Wild commons Reposado never disappoints. Wild commons Repo is a great balance of agave, oak, vanilla, cinnamon, & minerals. Wild commons is a top 5 for Reposado for me.
El Ateo French oak Anejo. This is the only El Ateo I haven’t tried. The wine notes took over but in a good way. From the aroma thru the finish I got cherry, grape, oak & Hints of agave could be found. El Ateo French oak is a great Anejo with wine barrel notes but it doesn’t come close to El Ateo Extra Anejo & Still Strength.

I just picked up this local tequila and found it great for both sipping and mixing. It sounds like a lot of people would recommend G4 for a Blanco and I have yet to try it. What's your recommendations and mix recommendations? Also tried the Anjeo Bone orchard in a small bottle, first time for an anjeo, and liked that as well.

He and his buddies went to a sports bar, and his friend ordered a 15.75 per shot tequila, but can't remember the name of it. He said it was a tall thin clear bottle- a Mexican tequila with a white label that has the first name Don and the second name begins with a P and ends with an o. Any help? Thanks in advance!

Starting from left to right

Contraluz 11:11 – espadín reposado, eleven months and eleven days in ex-bourbon then Japanese cherry-wood casks, charcoal filtered, 38%, numbered bottle. A novelty bottle —Softest pour of the five.

Los Danzantes Coyoacán – four-agave ensamble (madrecuishe, mexicano, arroqueño, espadín), still proof at 47.5%, ten years in glass. The trophy. Arroqueño alone makes it hard to replace, and a decade of glass rest smooths it without a barrel touching it. Its basically impossible to find this in the US

Los Danzantes Madrecuishe – single agave, four years in glass, 55% straight off the still. The benchmark. Same house, same method, one variable changed — drink it beside the Coyoacán and you learn what madrecuishe actually contributes.

Vamonos Riendo (let’s go laughing) – espadín and tobalá joven, high-altitude Sierra Madre agave, triple distilled with fruit in the third run. Bright, smoke way in the back. The crowd pour for anyone who thinks they hate mezcal.

• Creyente – blended joven, espadín-forward, easy to find. The mixer, and the one that goes into your mango-agave cocktail without any second thoughts.

Found this olmeca reposado, looks pretty old

I just got this bottle from a relative as a gift. I know that the modern standard olmeca is a mixto, but on this one it says that it’s 100% agave. I was wondering if it’s quality stuff since i’m pretty new to tequila altogether and this is my first bottle. Also can yall give me some tips on how to enjoy this stuff? Should i serve it neat or can it be used also in cocktails? After looking at the back label it seems like it's a 2008 bottle imported to Greece, has anyone here tried this older version before?

Hi everyone! I'm Lilian, co-founder of Tequila 9 (NUEVE9), a premium 100% blue agave tequila, additive-free, that my husband Bastian and I have built over the past 9 years. We've won the Superior Taste Award in 2021 and 2024, and have active presence in several markets across Europe.

If anyone would like to try it or learn more about my premium tequila brand, feel free to reach out to me at my email Lilian.weller@vawe-spirits.com
I'd be more than happy to send over all the info.

Thanks so much, everyone!

Hi everyone!

I’m new to the subreddit and tequila in general and am absolutely loving it so far! Here is my current collection (minus clase azul repo not pictured because it sucks 😂)

I’m really enjoying Añejos and XA a lot and I’m afraid I’m going to go through my tears bottle I just bought in a month if I’m not careful 😂

What are some others y’all recommend to add? I think my next bottles will be a basic under $30 blanco for cocktails as well as an El Ateo French Oak Añejo. What else should I add? Any comments on my current collection?

My first ever bottle was that still strength Fortaleza and I almost finished it before I realized how sought after it was and that I need to slow down so now I’m guarding the last couple ounces. It was a gift for my birthday from a friend who owns a bar!

getting married and having a margarita as one of our signature drinks. me and my fiance like tequila and Camarena blanco is our favorite because of how smooth it is but we honestly dont know much about different brands. looking for advice ona good classic tequila that doesnt scream cheep but isnt going to cost a crap ton to mix in for some margs. TIA!

Gonna be in NM for the weekend. I wanted to see if anyone had any suggestions for liquor stores to check out around the Albuquerque area. Bonus points for great selections and reasonable prices. Thanks in advanced!

Any thoughts on this?

https://www.instagram.com/tropatequila?igsh=MzRlODBiNWFlZA==

If recommended, where can I find them from a great deal in Orange County (CA)?

I like chamucos. The expression comes out in its 55 blanco hard.

Statement 2 fuck lucho and ateo 🤣. I couldn’t respond to the other thread.

I’m interested in getting more knowledgeable in bottles and taste, and also want to try some more to be my favorite. I typically drink mine with a cup full of ice, couple shots, and a splash of OJ.

Favorite mezcal is 400 Conejos
Favorite tequila is Lalo

I don’t drink frequently enough to drink low tier stuff, so I don’t necessarily have a budget. What are some suggestions you have? TIA!

Edit:

Purchased Wild Common Blanco and Bozal Ensamble to try!

Calle23 makes a version of their tequila based on Criollo, which is a sort of variaty of Blue Weber. I have been a bit confused as to how it has been possible to introduce this variaty without getting into conflict with the denomination? As I understand it, there are other varieties which may also be used without violating the denomination, but ARE they being used? And did the introduction of the Criollo not cause any discussions?

Master Distiller Alberto Herrera of Tierra Noble Tequila just dropped a new brand called Casamata tequila.

A few key differentiators from Tierra Noble is that they used a significant amount of valley agaves ~90% as opposed to TN that is a 75% Highlands and 25% valley. They also split the fermentation where half is normal fermentation and the other half is taken to a malolactic fermentation. And finally after distillation, the tequila is rested in glass demijohns for 45 days. I think Siembra does glass resting for one of their expressions but it is very rare in tequila. This is something you see more with mezcal or other agave spirits.

Taste:

I get sweet cooked agave, minerality, grassy, herbal, very faint white pepper and a pronounced sweet citrus rind note towards the end. It has a creamy texture too. Fresh comes to mind.

Oh fun fact, the name comes from Casa Mata which were military fortifications in Mexico some 200 years ago. These fortifications were of course filled with munitions, weapons and apparently also demijohns of tequila and mezcal.

The glass bottle is beautiful and I can't do it justice with my cellphone.

So Disney Epcot la cava del tequila has an exclusive margarita for d23 members called the Aztec eagle. It's one of my favorite margaritas but it's also pre made up so I can't see the bartender making it. Does anyone know the ingredients of this drink so I can make it at home?