The tequila world is complex. Unbeknownst to most, even the most basic variety, tequila blanco, is made using any number of diverse processes. Some are done right from scratch, the slow and unproductive way while others are made in large industrial operations. To smooth this large-volume tequila out for sipping, it might be triple distilled or very slightly aged. Glycerin might be added for a better throat feel. It’s almost always filtered on top of that, whether by carbon or cellulose processes for varying effects. Most of this information is not printed on the bottle or otherwise advertised, so how’s a person to differentiate between a product of substance and one that’s done quick and dirty?
David Ruiz, independent tequila consultant and expert in the field offers a simple method. Drink. “For those who are uninitiated, you can taste a smooth tequila, and if it has no real taste after the fact, no pleasantness to it, no finish to it, it’s that filtered type. If it has the pleasantness to it and a nice aftertaste and you can still feel attributes to it, then it’s going to be…añejo-type tequila.”
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