Drinks Spirits Tequila The 5 Best Sipping Tequilas You Can Actually Afford From bright and floral blancos to reposados, or toasty, honey-oaked añejos, these are our favorites to sip neat. By Ray Isle Ray Isle Ray Isle is the executive wine editor at Food & Wine, and the wine and spirits editor for Travel + Leisure. Food & Wine's Editorial Guidelines and Prairie Rose Prairie Rose Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in addition to Food & Wine she is also the senior editor of Liquor.com. Food & Wine's Editorial Guidelines Published on May 2, 2024 Close Photo: Food & Wine / Fortaleza Tequila / Casa Siete Leguas / Olmeca Altos / El Tesoro De Don Felipe / Tequila Ocho Tequila, in case you were wondering, is on fire. In 2021, it surpassed whiskey in U.S. sales, and it’s predicted to lap vodka in the next year or so and become our country’s top spirit category. But with that growth has come a brain-bending proliferation of brands and expressions, making shopping for tequila a sometimes-baffling experience. It’s a bit of a free-for-all, but a few things remain true: The best tequilas are 100% blue agave, and there’s a lot more to do with this classic Mexican spirit than use it as an ingredient in a Margarita. Blanco tequilas are aged less than two months (usually not at all) and express pure agave flavor. Reposado tequilas are aged in barrels for two months to a year, are pale gold in hue, and have light caramel, vanilla, and agave notes. Añejos, aged over a year, are even more caramel-vanilla spicy. A mixto tequila is one made with a blend of agave spirit and cheaper distillates made from grain. For true tequila flavor, look for bottles made with 100% blue agave spirit. The Norma Oficial Mexicana, also known as the NOM, is a four-digit number found on the label of tequilas. It identifies which distillery made that particular bottle (there are 3,000-plus tequilas on the market, but only 140 or so distilleries) The NOM also certifies that the tequila meets government quality standards. Do you need to know your NOMs? Not necessarily, but if you’re a tequila lover, they’re a fun rabbit hole to fall into. Want to Buy Better Tequila? Look for This Code on the Back of the Bottle Mixing tequila into cocktails has never been more popular but for those looking to discover the types of quality tequilas that can be enjoyed on their own, the varied landscape of brands can be overwhelming. When looking for a sipping tequila, there are a few things to keep in mind. Unaged or blanco expressions often reveal the purest agave flavor profiles, along with pepper and floral aromatics. The older the bottling, the mellower, and usually richer barrel flavors will emerge with the agave notes resulting in cooked or roasted characteristics. Whether you are looking for a bright and floral blanco to sip neat, a woodsy vanilla-soaked reposado, or a toasty, honey-oaked añejo to enjoy over a single clear cube of ice, we have some excellent recommendations. — Ray Isle 01 of 05 Fortaleza Blanco Food & Wine / Fortaleza Tequila Fortaleza Tequila is produced in small batches and traditionally made by crushing agave piñas with an old stone tahona wheel (a millstone carved from volcanic rock) and roasting them in brick ovens. This rich, savory blanco is bottled right off the copper pot still without any dilution for a complex and sublimely balanced array of classic tequila flavors—vegetal agave, olives, and vanilla. Fortaleza’s blanco expression is a benchmark example of a lowlands-style tequila with savory and briny characteristics that make for an excellent sipping tequila. The rich, almost oily mouthfeel can benefit from a bit of water to further open up the roasted agave and earthy qualities. Expect a long finish with a touch of minerality. — Ray Isle 02 of 05 Tequila Ocho Plata Food & Wine / Tequila Ocho Tequila Ocho Plata is an unaged tequila that expresses pure agave-rich flavors at a reasonable price point. Like others featured here, Tequila Ocho has been distilling agave spirits for generations and employs many traditional practices. They slow roast mature piñas in brick ovens for 48 hours, ferment the sugar-rich agave must in wooden vats with yeast for four to five days, and double-distill the liquid in stainless steel pot stills and then in copper pot stills. The brand is also a leader in sustainable practices. Their commitment to sustainability included using recycled water during production, minimizing the use of chemicals in its agave fields, and transforming leftover agave fiber into organic compost. This single estate plata (or blanco) expression is reflective of the terroir of the single field where the agaves were harvested. Though each vintage will taste slightly different, the result is agave-forward, aromatic, and with a uniquely floral profile. — Prairie Rose 03 of 05 El Tesoro Reposado Food & Wine / El Tesoro De Don Felipe This traditionally made reposado is also tahona crushed, cooked in brick ovens, and distilled in copper pot stills. Nine to eleven months in American ex-bourbon barrels give this vivid reposado a clear roasted agave character, with black pepper, citrus, and hints of oak. Master distiller Carlos Camarena is a third-generation master distiller at La Alteña Distillery, founded by his grandfather in 1937. Besides El Tesoro, the distillery also produces tequila for Tapatio and Tequila Ocho. This well-balanced reposado shows true roasted agave flavors with a touch of raw honey and citrus on the finish. With a little water or dilution to open up, some oak and cocoa notes will emerge. — R.I. 04 of 05 Siete Leguas Reposado Food & Wine / Casa Siete Leguas This bartender favorite is a benchmark tequila that employs both sustainable and traditional methods of production. This reposado is aged for eight months in American white oak and ex-bourbon barrels. It has a pale gold color with sweet cooked agave flavors on the nose and palate along with fresh herbs, candied citrus, and some spice from the barrel-aging. The balance of woodsy vanilla notes, baking spices, and earthiness makes this an ideal sipping tequila to pair with a variety of foods. Try this silky smooth reposado alongside hot, crispy chicken, aged manchego cheese, or spicy chocolate. — P.R. 05 of 05 Olmeca Altos Añejo Tequila Food & Wine / Olmeca Altos Olmeca Altos tequila was created in 2009 by Maestro Tequilero Jesús Hernández and two decorated U.K. bartenders, Henry Besant and Dre Masso, with the intention of producing a bar-friendly (and price-friendly) tequila made in both traditional and modern methods, without sacrificing quality. Olmeca Altos’ añejo expression spends a minimum of one year in 200-liter ex-bourbon barrels, imparting an oaky richness and texture. These smaller barrels also lend dried fruit and baked agave complexity to this añejo expression. This well-priced añejo also doubles as an affordable cocktail base when an aged agave spirit is needed such as a Tequila Manhattan. — P.R. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit