Styles and maturity

Like whisky and rum, some tequila is aged in wooden barrels, for pale gold to deep amber colours and flavours ranging from vanilla and caramel to smoke and leather. In Mexico’s hot climate, ageing can be less than a year (reposado, or rested), up to three years (añejo, or aged) or more (extra-añejo). Blanco (white) and plata (silver) are typically unaged, but colour is not always a sign of maturity: “clarified tequila” is a blend of flavourful aged spirits, filtered to remove the colour.

Similar to Scotch, highland and lowland tequilas, from two key regions of Jalisco, often have characteristic flavours: the low-lying Amatitán valley produces botanical, peppery tequila like El Jimador Tequila Reposado (LCBO 460360, $33.85), a tequila that gin drinkers will love for its botanical-forward profile. The Los Altos highlands produce floral, fruity spirits like Tequila Tromba Reposado (LCBO 360206, $59.95), a brand co-founded by a Torontonian, Eric Brass. Siempre, another Ontario-owned brand, is a highland-lowland hybrid tequila with smooth, balanced flavours.