Making tequila is a long process that typically takes five to eight years and is subject to a lot of regulations. Producers must used the blue agave plant (one of 200 varieties in Mexico) and can only produce tequila in certain states — mainly Jalisco. But all that hard work and care that goes into the tequila-making process shows up in the final spirit. A good tequila should be rich and smooth with spicy, complex flavors behind the alcohol, and falls into aging categories: blanco (not aged), reposado (aged for two months to a year), añejo (aged for one to three years), and extra añejo (aged for three years or more). F&W's guide explores refreshing ways to enjoy this spirit, tips about the best brands to try, and tequila cocktail recipes from margaritas to the classic Paloma cocktail.
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