There’s a moment of realisation in every tequila drinker’s journey – usually somewhere between downing cheap shooters and the groggy regret of hangovers – when you wonder: ‘Is tequila meant to taste bad?’ Surely you must be doing it wrong. If you still haven’t recovered but want to give this spirit another chance, here’s how to drink tequila, the right way.
For starters, tequila is far more than a quick shot with salt and lime. In Mexico, it’s a spirit woven into the country’s heritage, crafted with care and meant to be sipped and savoured, much like fine whisky or Cognac. But thanks to knock-off brands and partygoers, it’s been given a bad rep by first-timers for its ‘potency.’
Also, hate to break it to you, but the ritual of licking salt, downing a shot and sucking on a lime wedge isn’t a Mexican tradition. It emerged outside Mexico as a way to make low-quality, potent mixto tequilas more drinkable. These cheaper tequilas are often harsh, overly alcoholic and lack in flavour and complexity. The salt dulls the burn, the lime masks the rough aftertaste; together, they disguise what the spirit really tastes like.
The goal shouldn’t be to get intoxicated – it’s about tasting.
Locals in Mexico rarely use this method because they drink 100% blue agave tequila, which is smoother, richer and, frankly, deserves better than downing it down the hatch. Relying on salt and lime is a sign that you might be drinking the wrong tequila.
How to Drink Tequila Properly
So, what’s the right way to drink tequila? First, choose a bottle made from 100% Blue Weber agave, from one of Mexico’s recognised tequila regions. Jalisco is the most recognised state of production; tequila may also originate from parts of Guanajuato, Michoacán, Nayarit and Tamaulipas. This ensures quality and authenticity, as tequila is an Appellation of Origin (AOC).
Tequila comes in styles – blanco (unaged), reposado (rested in oak for a few months) and añejo (aged longer) – each offering different flavours and textures.
Another nonnegotiable – tequila should almost always be served at room temperature. Serving it chilled or with ice dulls the subtle aromas and flavours that make good tequila special. Just as you wouldn’t want to freeze a fine whisky, the same goes for tequila. Some people enjoy their blanco tequilas slightly cooler in warmer climates, but never ice-cold. Warming tequila gently in your glass helps it ‘open up,’ releasing its natural notes – from the grassy, herbal freshness of a blanco to the rich caramel and vanilla tones of an añejo.
When serving, pour your tequila neat into a caballito, the tall, narrow shot glass designed to focus the aroma. No salt. No lime. No mixers. Take small sips, allowing the spirit to linger on your tongue. The goal shouldn’t be to get intoxicated – it’s about tasting and appreciating.
In some parts of Mexico, tequila is enjoyed alongside sangrita – a non-alcoholic chaser made from tomato juice, citrus and a touch of spice. The ritual here isn’t about ‘chasing’ the alcohol, but rather about creating a flavour contrast that enhances the experience, alternating with small sips of each.
For many outside Mexico, tequila is associated with partying and fast shots. But the best tequilas deserve a slower, more thoughtful approach. When you treat tequila like the complex, crafted spirit it is, you discover layers of flavour you’d never expect. So, next time you reach for tequila, forget the salt and lime. Pour it neat at room temperature, sip slowly and discover just how good tequila can be.
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