Top 10 Best Tequila For Margaritas 2021
What is the best tequila for margaritas? It depends on the margarita! Each of our top tequila brands has a unique flavour profile for your perfect ‘Margarita.
We tend to be pretty much everything when it comes to tequila, as this list of our all-time favourite bottles shows. You can drink them slowly, shoot them, or mix them into a cocktail. But when it comes to making the perfect margarita, you’ll want a smooth and subtle 100% Blue Weber Agave tequila that will add spice, without overwhelming your drink.
Top 10 Best Tequila For Margaritas 2021
1) Teremana Blanco Tequila
Why we do things is as important as how we do them. At Teremana, we share our process in a transparent way. From sharing the artisanal details of our tequila making process to including the nutritional value on our back label.
Brewed in a small Mexican town, amidst the highest peaks of the Jalisco highlands, each step of our tequila-making process is meticulously carried out to create a delicious tequila that truly honours the land it comes from. Using local businesses and practices allows us to create our ultra-premium sustainable tequila.
100% brick-oven roasting allows Teremana to bring out the crunchy citrus flavours of our highland agave. This traditional process takes time. We roast for 3 days before crushing our agave to extract the fermentation juices. We use leftover agave fibres to compost organic agave fields.
After our open tank fermentation process, Teremana is distilled using our handcrafted copper stills. These stills were made by a local craftsman on the distillery premises. The nature of handcrafted copper stills is not only reminiscent of the days of traditional tequila making processes, it also produces a cleaner, smoother tequila.
Teremana Blanco Tequila Review
- The nose is fresh and herbaceous with evident agave, as well as notes of citrus and earth, vanilla and a touch of hot spices.
- There’s more agave, vanilla, and lemon zest on the palate, making it deliciously crunchy.
- The finish is nice and sweet and these notes of agave, vanilla and zest linger for a while.
- Stored in the freezer as suggested by a friend. I tried it and it was so smooth. A person could really have a problem with such a sweet drink. (Hopefully) it will still be available in my freezer.
With hints of citrus and vanilla, Teremana’s Tequila Blanco has a smooth finish that begs to be mixed into a margarita. Teremana produces small-batch tequila that is handcrafted in Jalisco, Mexico and owned by Dwayne “The Rock” Johnson. Take a look at these other food brands owned by celebrities.
100% premium blue agave tequila, without ageing, produced in the Sierra de Jalisco. Tequila that you can enjoy with a sip or use to elevate any drink. The 100% Premium Blue Agave tequila has aged for six months in bourbon white oak barrels for a stronger but smoother flavour. Made in Jalisco to raise your expectations and your standards.
Our perfectly clear White has a lively grassy aroma with spicy undertones and a robust flavour of fresh agave with hints of pepper and herbs. Final with a new wave of spiciness followed by a balanced spice. The flavour is a blend of vanilla, nuts and spices, with an oak and vanilla finish, as well as notes of caramel and cinnamon.
Vivid and herbaceous aroma with spicy nuances. The aroma is a blend of vanilla, dried fruit and spices, with an oak and wood finish.
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3) Casamigos Reposado Tequila
Casamigos Mezcal is made according to the traditional method. Once harvested, the pineapples are split and cooked for 4 to 6 days in six-ton earthen pits lined with volcanic rock preheated over an oak fire. Slow roasting allows the pineapples to cook evenly preventing caramelizing.
The pineapples are chilled for 24 hours before the start of the grinding process. The agave is crushed, according to the traditional method, ton by ton, by means of a tahona wheel pulled by a horse. Although the traditional method takes longer to make our mezcal, it gives off the perfect flavour.
Depending on the season, Casamigos Mezcal ferments for 2 to 8 days in one-ton wooden vats before being distilled.
Smooth sorbet, not generally a fan of tequila. Nice complex flavour without the soapy tequila aftertaste that I get from most brands.
It deserves its reputation. An easy syrup with a lot of balance and complexity, the smoky notes are a touch of the nice.
White tequila, also known as white or silver tequila, is not aged. These tequilas generally have a very fresh agave flavour. Exotico Blanco tequila is a well-priced liqueur with a fresh herb flavour and hints of pepper and spices. Find new ways to improve your homemade margarita.
Reposado means that the tequila has been aged in oak barrels. Casamigos Reposado Tequila is aged in barrels previously used for the whiskey barrel, giving it a caramel flavour. This tequila also has a certain star power: George Clooney and Rande Gerber originally founded the Casamigos brand! By the way, that’s what tequila is made of.
It is no secret that we are deeply committed to making the best tequila in the world, but we are equally committed to caring for the resources and people who make it possible.
Limiting the environmental impact of our tequila production is and always will be something we hold in high esteem here at Patrón.
At Patron, we have developed a state-of-the-art water treatment system to recover clean water from our tequila production. This water is then reused in our cooling towers and for cleaning. We are also proud to be the first tequila distillery to install a gas pipeline as a primary energy source, helping to reduce CO2 emissions.
Without a continuous supply of agave, there would be no tequila, so we are proactively funding a study with a leading agricultural research centre in Mexico to ensure the sustainability of the Weber Blue Agave plant for the whole. Of the industry. We also create more than 5,500 tons of fertilizer per year from the agave fibres leftover from our production process at the Hacienda Patrón distillery. And we take used agave fibres from 10 other nearby distilleries at no charge.
Since 2015, we have reforested or donated approximately 16,000 trees in our local community of Atotonilco el Alto, Jalisco. And our respect for the environment extends to our own backyard at Hacienda Patrón distillery, where we recently transplanted 3,000 linden trees, rather than cut them down, to make way for an expansion project.
Patron Silver Tequila Review
The mixing ability of Patrón Silver is where my fascination really lies. Sure, it’s good to drink, but it’s best in a mixed drink balanced with fresh fruit.
Nor is it limited to a few fruit flavours. We’ve tried it with everything from orange to blackberry to grapefruit to blueberry. It’s a fruit-loving tequila and its waves of sweet agave run down the back of the fruit in such a delicious way it’s hard to resist.
Good examples include a set of fruit highballs from the brand: Pineapple Tequila and Patron Pomegranate. It’s in these relatively simple tequila cocktails that Patron Silver really shines.
A sensation of earthy sunshine hits the nose with a sweet agave kiss that is tantalizing. In the mouth it is ultra-sweet and sensual, transforming into a warm caramel with soft butter and light spices. It ends with a stronger spice and a warm, lingering sweetness.
As much as we like Patron, I don’t recommend buying it at full retail price. There are better tasting tequilas that make better use of my money. I’d take the Corazón white (also around $ 40) at Patron every day.
If Patron Silver is on sale for around $ 30, then this price range may be a better fit compared to other tequilas.
Patron is a perfect example of great marketing and the idea that price is synonymous with quality. Many new tequila drinkers fall into this trap and rely on name recognition to guide their choices.
Patron Silver is a popular white tequila, available almost anywhere, with a smooth, light flavour. This is a great tequila to use in cocktails or to drink on its own.
Tequila Master José “Pepe” Hermosillo began his quest to make the best tequila in the world, he did so by honouring the proven traditions passed down through seven generations of famous tequila makers. Noble House was born from this Noble Pursuit.
Casa Noble believes in doing things right or not at all, taking special care with the ingredients and the process.
José “Pepe” Hermosillo, is a founding partner of Casa Noble and Maestro Tequilero. Supervision of the innovative production process of Casa Noble. He developed the Single Barrel category together with the Tequila Regulatory Council in Mexico.
All blue Weber agave is grown on the farm outside the city of Jalisco. The heart of Tequila.
Certified organic and using natural yeasts, respect for the natural world is the key to the philosophy and distinguishes Tequila.
Casa Noble simply uses two ingredients, agave and water with no cultured yeast, additives, preservatives, pesticides, herbicides and gluten.
Made in small quantities, according to ancient techniques. Unlike most tequilas, this is one of the few triple distillation tequilas, which results in a smoother finish.
Each batch is inspected by our Tequila Master and bottled by hand.
Casa Noble Tequila Crystal Review:
Casa Noble Crystal Tequila is loved for its sweet, agave, citrus and mint notes. This tequila is carefully distilled at the La Cofradia distillery in Mexico. Based on 57 votes, the average rating for Casa Noble Crystal Tequila is 8.5 / 10.
Surprisingly sweet for a white. No lime is needed, except maybe a touch to accentuate the flavours. It is one of my all-time favourites. I even tried it at the Tequila Distillery.
From superior tequila to unique, beautifully crafted bottles, Clase Azul is 100% authentic in every way. In the small Mexican town of Santa María Canchesda, more than 100 artisans spend their time creating each bottle one at a time.
Class Azul tequila is created using only 100% organic Tequilana Weber Blue agaves, the only type of agave of the 200 varieties that tequila produces. Once harvested, the agaves are baked in old-fashioned brick ovens for 72 hours.
Once cooked, the pineapples are crushed to extract the juices, which are then mixed with special proprietary yeast. The fermentation process takes place and, finally, the alcohol is distilled twice with special attention to guarantee the highest alcoholic quality.
Our range of ultra-premium tequila is produced in one of the highest points of Los Altos, or the highlands, in the town of Jesús María in the Jalisco region, giving it a unique flavour profile.
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With delicate notes and spices, you can savour the rich history of every sip of Hornitos Añejo Tequila. Aged in American white oak barrels for at least one year, Añejo has a milder, more complex flavour and a distinctive amber colour. Intense aromas of chocolate, hazelnut, vanilla, nuts and toasted wood give way to a unique blend on the palate and a strong flavour of agave nectar that ends up slightly dry. Deep, rich and complex, this tequila is excellent when tasted neat in a glass or in a Manhattan.
Hornitos® was boldly born in 1950 in honour of Mexican Independence Day. It all started in Jalisco, Mexico, with our founder, Don Francisco, a man who did not hesitate to take the risk of making excellent tequila. From creating Reposado before it was a word, to revolutionizing the agave cooking process, to resisting the Mexican government and setting new standards for tequila. Since then, it has become our tradition to break away from tradition, all in the name of improving tequila.
Don Francisco knew that if you want to improve things, you have to innovate. Nothing has proven this more than his revolutionary decision to make tequila in a way that has never been done before: bake agaves in small ovens, to better control the roasting process and achieve the best tequila. taste. With this shot, Don Francisco forever changed the tequila process.
Don Francisco believed that authentic tequila could only be made with 100% blue agave, which is grown in Mexico. So he turned his belief into reality, boldly asking Mexican leaders to recognize it as the standard for real tequila, and he succeeded. Today, if it isn’t Mexican tequila, it isn’t tequila.
Our ancestors called the agave “The Tree of Wonders”, or “The tree of wonders”, because it provided food, shelter, clothing and pulque, the nectar of the gods. Now, we use it as a symbol of innovation that adorns our walls and every bottle we produce, staying true to our founder’s fearless spirit of continually searching for better tequila.
From this recipe a community was born, a tequila ecosystem that feeds the city of Arandas, in the heart of the Sierra de Jalisco. From the jimador in the field to the taquerias that feed the bottlers after a long day at work, everyone in Los Altos plays a valuable role in creating our high-quality 100% agave tequila for the world.
Made 100% with blue agave, Cazadores ® tequila requires a totally sustainable seven-step production process, without waste, which includes double distillation, double fermentation and a careful maturation process, supervised and produced by master tequila maker Jesus Susunaga. And while staying true to Don José María’s original recipe from 1922, the current production process has evolved to reflect the growing demand for Cazadores ® tequila and the efforts we have made to ensure a fully sustainable operation.
In 1922 in Arandas, Mexico, Don José María Bañuelos looked out the window at the hills of the blue agave. What he saw, amid the red clay and the great blue agave, was a deer, standing bravely in the centre of the field. Something about the stag’s proud and confident beauty struck a chord with Don Jose – it was the perfect symbol for his new recipe for a sweet but daring Highland tequila. Naturally, this tequila has been called Cazadores, or the hunters.
After don josé perfected his daring new tequila hunters, he is said to have hidden the recipe within the walls of his home, keeping it as his most prized possession. For 51 years, hunters remained a family secret, until don josé’s grandson, don félix, decided it had been time to share hunters with the planet. In 1973, Don Félix built the first commercial hunters’ distillery, in the same place in Arandas where Don José first saw a deer in his agave field.
Cazadores Tequila Reposado Review
Like most, I really like it, especially tequila. So I recently tried a discount offer that included Cazadores Tequila with one of my favourite gin brands. Priced at $ 23 for Blanco and $ 26 for reposado, both were more than affordable, and with a payback incentive, I thought they were worth the opportunity to buy both. If you weren’t happy with them, you knew they would probably serve well in cocktails.
Those who know the labels of Tequila Cazadores know that their pet is a proud deer. Still, a good sip is enough to convince this reposado that he is not as strong as this fat buffoon.
Neither the label nor the brand’s website provides details on how long the Highlands Agave tequila will last, but the straw colour and light body attest to a fairly short stay. The site says it benefits from double distillation and maturation in American virgin oak, but that’s about it.
However, it offers beautiful aromas: solid agave, some citrus peel and some barrel. Let it rest in the glass and you will get some vegetable notes. Some vigorous eddies bring a lot of legs, even a second run if you’re willing to wait.
The mouthfeel is good. A little tingly on entry, but smooth on the finish, it is conveniently smooth and palatable. Also, share some cooked agave on the exhale.
Not bad, but not memorable in this role. No big barrel note: no oak, cinnamon or vanilla. I used a Vinturi Spirit aerator to open it, but the time in the glass helped me more than anything. Since working at my desk sipping, I have had about 25 minutes of rest undisturbed in the glass. That allowed a bit of caramel and a bit of orange to get in, and a bit later I even had mint, further proof that good things happen to those who wait.
Above all, it plays like a daring white, which makes it a good relaxed cocktail as it has a backbone. Since it doesn’t disappear into a Margarita or Paloma and is only $ 26, I don’t mind dressing up a reposado with a sour mix or grapefruit soda. This is, I think, the best way to drink Cazadores Reposado.
1800® has always remained true to its values of passion, hard work and honesty. As a result, 1800® has been and will always be made the right way without compromise.
1800 is the year of the birth of the world’s first premium tequila, real tequila. For more than two hundred years, 1800® has never abandoned its original formula and distillation process, producing a 100% agave quality liquid each time.
The bottles that end up on the shelves contain tequila of the same quality as all the bottles that have left the distillery for centuries.
The Tequila 1800® packaging has an iconic trapezoidal shape, reminiscent of centuries-old Mayan stone pyramids that can be found throughout Mexico and lined with a crest.
“Work, Passion, Honesty” (“Work,” “Passion,” “Honesty”) is displayed on the crest, signifying the honour and tradition that goes into the process of making this historically rich tequila.
1800 Silver Tequila Review:
Winter break is fast approaching so what better way to warm up than with a good tequila? It’s not to everyone’s liking, but as we said before if you pick a decent brand, tequila can be a surprisingly nice liquor.
A good example of this type of tequila is Argent, from the genuine Mexican brand 1800. The distillation of 100% agave plant extract was chosen and it is sold in robust and towering glass bottles that reflect nature. of the inner spirit. The cork stopper is not unique, but of course, we love it for its authentic touch.
Made from 100% Weber blue agave and tested to be distilled at the Casa Cuervo factory in Jalisco, Mexico, 1800 Silver shares many attributes with the biggest names in tequila.
The tequila itself may be easier to manage than others you’ve tried before. That is, the flavour of the agave, which often dominates, is still present, but it has a sweetness, a subtlety that you can become familiar with, rather than being restless in your seat under the power of the mind. the same.
1800 Silver is also very smooth, which is really surprising. Drink this tequila and keep in mind that it doesn’t burn at all, which means you can spend more time processing the flavours and aromas instead of looking at your friends and laughing at their reactions.
You may prefer to blend your tequila rather than drinking it on its own, and as many others have found, we’ve found 1800 Silver to be fantastic as a base on a Margarita, Tequila Sunrise, or Paloma cocktail. Lastly, if you really want to spill it with salt and lime, it will serve you diligently and will certainly make you think of tequila as a drink for more than just a show.
Master distiller Cirilo Oropeza has spent decades learning both the science of distillation and the art of making tequila. His passion for this, coupled with his strict attention to detail, allowed Cirilo to pursue the dream of creating high-quality tequila that anyone could enjoy.
In 1995, he met a local businessman who shared his ambition. They formed a partnership that made it possible to create an avant-garde home for this dream tequila. Destiladora San Nicolas became this house and Espolòn this tequila.
Espolòn’s award-winning tequilas are a testament to Cirilo’s pioneering spirit, his commitment to his art, and his promise to never give up on his dreams.
When it came time to name his beloved tequila, master distiller Cirilo was inspired by another important part of Mexican culture. Named after the rooster spur, a powerful symbol of national pride, Espolón is a fitting tribute to the true culture of Mexico.
We call our rooster Ramón. He is our icon and our spirit animal. Ramón leads the charge. He is not afraid to change things. And you can count on him whenever he needs a little push to get things done.
Espolòn Tequila is the lifelong aspiration of the Tequila Master, Cirilo Oropeza. Combining a background in chemical engineering and more than 50 years of distillation experience, Cirilo combines the science of distillation with the art of making tequila.
With a revolutionary spirit, strict attention to detail, and his renowned unconventional methods, Cirilo had a simple goal: to create tequila so good that he was proud to share it with the world. Espolòn is that tequila.
Named after the iconic Mexican rooster spur, a national symbol of pride, and wrapped in a fiery tribute to the art of the legendary José Guadalupe Posada, Espolòn’s tequilas are a powerful tribute to the true culture of Mexico. the same.
Like any good teacher, Cirilo has his secrets. But he is proud to share the keys to making his beloved Espolón: an exceptional premium tequila available to everyone.
Our Casa San Nicolás (NAME: 1440) is located at 2000m above sea level in the Highlands of Jalisco, Mexico. It was built to free Cyril with everything he needs to pursue his dream. The dream of creating a superior tequila for everyone’s pleasure.
The Plascencia family has roots in the tequila industry dating back to 1898. Don Celso Plascencia was a humble worker born in the Sierra. He worked the land and, travelling to and from fields that belonged to other men, he promised that one day his family would own his own farm and make his own tequila. In 1996, Don Celso’s grandson, Raúl Plascencia, made that dream come true with the completion of Casa San Nicolás.
To lead the operation, Plascencia turned to Cirilo Oropeza, whose undeniable talent and unwavering commitment to quality distillation made him the perfect partner. The San Nicolás facilities are a perfect combination of Mexican artisan tradition and efficient modern technology.
Only 100% Blue Weber Agave enters our tequila. Our farmers harvest the pineapples by hand when the agave has matured and has a higher sugar content, perfect for making tequila.
After the harvest, quality control is carried out. After the pineapples have passed inspection, the leaves are cut in the field to meet our low-cut specifications, this removes all unwanted oils and flavours, a crucial step in maintaining the unique flavour of our tequilas. The pineapples are cut into small pieces to obtain more surface area to extract the sugars during cooking.
Deep down, some 250 meters below the highlands of Jalisco, our water is busy absorbing the natural abundance that only the highlands can provide.
Every drop of water that enters our tequila is as pure as it gets when it comes out of our well. We take care not to filter out the rich and flavorful natural elements. We have discovered that this deep connection to Mexico’s natural environment is a crucial ingredient in Espolón’s award-winning taste.
Our Tequila Master Cirilo demands a smooth, delicate but complex flavour profile with sweet and cooked notes. The brick ovens would produce too much smoke and the diffusers would not caramelize the agave enough to give us the sweet notes we need. This is one of the many reasons why we do not use diffusers in our production process.
Our tequila needed a better solution and Cirilo delivered. Thanks to his experience in chemical engineering, Cirilo has designed custom stainless steel autoclaves; pressure chambers that cook at constant temperature and steam pressure, to produce a more uniform caramelization. As the pineapples cook, they soften and the sugars begin to escape from the heart. The tubes under the autoclaves collect these sugars and separate the sweet honey from the bitter honey. Sweet honey is added later in the process to deliver Espolòn’s characteristic flavour profile.
The cooked pineapples go through our roller mills, where they are crushed to extract the sugars from the fibrous pulp: the bagasse. We then measure the Brix, or the sugar content by hand, to maintain consistency. Once the sugar is extracted, the leftover bagasse is turned into fertilizer and some are delivered to local farmers for future harvests.
We only run our pineapples through this system once, and the sweet juice we call juice is sent to the fermentation tanks.
There is no better example of the fusion of science and art than our unique fermentation process. We start by fermenting the juice with our specific yeast strain in open stainless steel vats for 70-80 hours (3-4 days). The combination of yeast fermentation and secondary fermentation of Highland’s natural microflora makes our process truly unique. Our Master Cyril is so proud of this process that he even serenades the yeast with classical music every day, believing that it helps the yeast to be activated through the vibrations of the sound waves of the music.
Cirilo’s expertise creates a unique fermentation that plays a huge role in creating our award-winning flavour. Some will say, “If it ain’t broke, don’t fix it.” But not Cyril. As Espolón’s popularity grows around the world, Cirilo takes pride in working every day to ensure the highest quality tequila. His heritage inspires us to continually experiment and try to improve our tequila, studying it at the molecular level to understand the changes in the flavour profile each day during the fermentation process.
For Espolòn Tequila, we use a combination of pot and column distillation; both pot and column distillates are double distilled. The stills are more traditional and produce an earthy flavour profile, and our use of a column still allows us to achieve a clean, light, and fruity distillate. During the still distillation, the must, or agave juice, is distilled twice in our stainless steel stills with copper reactors.
Cirilo uses his experience to break heads and tails each time, in a unique way, extracting only the alcohol we want. Then, Cirilo always works the column as if it were a musical instrument: adjusting the flow, temperature, pressure and reflux to touch the flavours in the form of notes. It is Cirilo’s passion and dedication in every step of our distillation process that makes it an art, creating a truly unique tequila and beverage experience.
Our Tequila Master Cirilo combines the best cuts from both distillations to make a daring, balanced and accessible white tequila. Each distillation adds unique notes to the flavour profile. The potted distillate brings earthy, mineral, herbaceous, vegetable and spicy flavours while the column still gives us fruity, sweet, creamy, caramelized and fresh agave flavours.
For the white, the liquid is diluted to define the final alcoholic strength and bottled. For our aged expressions, we transfer the liquid to American oak barrels n. 2 with high alcohol content, which means less water is added before bottling, to retain more of our tequila flavour.
Our tequilas are unique works of art perfected over time. For the rich, complex, round and unique flavours of Espolòn, we only age in No. 2 American oak barrels. Our tequila goes into barrels at 42% ABV, so we add less water before bottling, ensuring that our tequila flavour is manifested largely. We never add anything that shouldn’t be in the tequila.
Our reposado spends at least two months in a barrel, and our añejo spends at least a year before being transferred to a Wild Turkey bourbon barrel used for two months to finish. For our Añejo X, it takes at least six years to achieve the depth and complexity of this extraordinary limited-edition tequila.
As a last measure before bottling a drop of tequila, an on-site team, selected and trained by Cirilo himself, tests each batch, making sure it is ready to use. Striking Espolòn label.
That’s it guys, I hope you liked our Top 10 Best Tequila For Margaritas 2021 picks and its a humble request to share it with your friends and family.