Trending Tequilas in the Distiller Community

The reposado, "rested" two months in 10,000 gallon vats called pipones, takes on a pale straw color. It is made from 100% agave which is double-distilled, the first time in a column-still and the second in a stainless steel pot-still.

The competitively-priced Espolòn tequila is distilled in the Highlands of Jalisco at Destiladora San Nicolas, under the supervision of Master Distiller Cirilo Oropeza. Espolòn Reposado is aged for three to five months in new American oak barrels. The squat bottles are branded with artwork inspired by 19th century Day of the Dead iconography.

Tequila Corazón is distilled twice before being infused with oxygen and bottled. Corazón believes this process helps to lift the delicate aromas and flavors from the 6-8 year old agave plants that have been estate-grown and harvested in the Los Altos region of Mexico since 1886.

First released in 1995 to celebrate the 200th anniversary of the distillery, Jose Cuervo Reserva de la Familia is the world's first extra-añejo tequila. Distilled from agave hearts harvested at seven to twelve years old and then matured in both American and French oak barrels for at least 3 years, this is the ultimate expression of Jose Cuervo. Rich and flavorful, sip this neat or on the rocks.

Corralejo dates back to 1775 in the town of Guanajuato. This añejo is aged 12 months in charred American oak. This mature spirit is packaged in a red bottle, which is the Mexican color of prosperity.

Guillermo Erickson Sauza, a fifth-generation tequila maker and a descendant of THAT tequila family resurrected his family-owned distillery in 2005. The tequila is produced in a traditional manner using brick ovens to cook the agaves which are then crushed with a tahona (large stone wheel). They are then allowed to naturally ferment in open air wooden tanks. The tequila is known in México as Tequila Los Abuelos, named to honor his great-great grandfather, great-grand father, and grandfather who did so much to promote the tequila industry. Outside of México, the brand is known as Fortaleza ("fortitude").

The Camarena family of distillers has been producing tequila for 3 generations at La Alteña distillery in the hills of Jalisco. Tapatio is the joint project between Carlos Camarena and Marko Karakasevic of Charbay winery and distillery in Napa. It's made with 100% estate-grown blue agave and fermented with a yeast culture that dates back 75 years. It's aged 8 months in ex-bourbon barrels. Additive free.

Distiller Cirilo Oropeza claims that playing rock music to his vats of fermenting agave helps to "inspire" the yeast. Back on the US market after a multi-year hiatus, this tequila's eye-catching new packaging is based on 19th century engravings and depicts Ramón the rooster, as well as the skeletal figures of Guadalupe and Rosarita, legendary heroes of Mexico's struggle for independence. After all, who doesn't love skeletons?

Named for its creator Juan-Domingo Beckmann Legoretta (Do-Be-L) a 6th generation leader of a brand of tequila you may have heard of, José Cuervo. Diamonte refers to the crystal-clear liquid that results after a proprietary filtration that removes congeners and most "color" from the blend of reposado, añejo, and extra añejo tequilas. The agave used is sourced from a single estate in the Lowlands of Jalisco.

Introduced in 1989 along with their Añejo release is the now iconic Patrón Silver Tequila. Co-founded by John Paul DeJoria (of John Paul Mitchell hair products), Patrón first introduced the world to "ultra-premium" tequila. The brand's standard line is produced by using half tahona-crushed agave and half modern roller-mill crushed agave. The agaves are sourced from Los Altos, Jalisco and are slow-roasted in an oven before fermentation in wooden vats. The late Francisco Alcaraz was their original Master Distiller & Blender who created the recipe for the brand. It was initially produced at the Siete Leguas distillery until Patrón built their own in 2002.