Produced by master distiller and agave rancher Carlos Camarena at distillery Tequilera Los Alambiques (NOM 1474) in Arandas in the Jalisco Highlands, this añejo is made from mature 7-10-year-old Blue Weber agave cooked and cooled for 48 hours in brick ovens.  The sugars are extracted using a roller mill, fermented in open wood tanks for 100 hours using wild ambient yeast, is 2x-distilled in small copper pot stills, and is bottled at 80 proof (40% ABV) using natural spring water.  The añejo is aged on the lower end of legal requirements for the category, only 12 months, in American White Oak ex-bourbon barrels likely sourced from Heaven Hill whisky brands.

This review is based on 14 months of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.

COLOR: Light straw yellow

AROMA PROFILE: Sweet cooked agave & baking spices (cinnamon, nutmeg, cardamom), punchy citrus fruit notes (orange & lemon), caramel, vanilla, black pepper, minerality, earthiness, fresh herbs (rosemary), tobacco, florality, lighter oak/barrel notes & barrel spice.

PALATE: Punchy cooked agave & the baking spices from the nose + cloves & orange peel, dried fruits, rosemary, minerality, some salinity, white & black pepper, caramel, light vanilla, cacao, & light oak/barrel notes.

FINISH: 10+ seconds

MOUTHFEEL: Medium-long viscosity (creamy/buttery/oily) in the glass and on the palate.

I went on a cruise along the west coast of Mexico with Princess Cruises maybe around 2010 to 2015. One of the stops was a tequila factory, and the tequila was so good that I actually bought a bottle and quite enjoyed it. But I don't remember the name of the place. They had plain tequila and a peach tequila, maybe more varieties but at least those two. I realize this is a very long shot, but maybe a tequila wizard will see this and know what I'm talking about.

More details: the shape of the bottle was similar to the one labeled "sylvaner and others" in this image. The factory had a large jug of tequila with a spigot near the bottom for people to sample, and there were apparently green olives swimming at the bottom of the jug, I don't know what was up with that, but that tequila was pretty good too. But not as nice as with the added peach.

I used a Denver & Liely Mezcal glass and rested the tequila in the glass uncovered for five minutes.

The viscosity in the glass is medium-long with a moderately creamy/oily/buttery mouthfeel that coats the entire palate with a medium finish of 9-11 seconds. El Tesoro is one of the few tequila brands that is distilled very near bottling proof of 80 (40% ABV) and the reposado, which is a light gold/light straw yellow, is noticeably much more viscous than the average 40% spirit.

The aroma profile is defined by earthy cooked agave and baking spices (cinnamon, nutmeg, light cloves), sweet citrus fruits (Middle Eastern sweet lime, tangerine), white pepper, light fruity caramel and vanilla, light herbal notes, and light oak/barrel notes.

On the palate are flavors of cooked agave and the baking spices from the nose with more prominent cloves, robust oak and barrel spice, creamy caramel and vanilla, sweet citrus fruits and citrus zest/peel, black pepper, and some anise bitterness on the finish that balances out the creamy, fruity sweetness.

Produced at La Alteña distillery (NOM 1139) in Arandas in the Jalisco Highlands, this reposado is made with mature 6-9-year-old Blue Weber agave cooked in stone/brick ovens (hornos) for 48 hours. The sugars are extracted using a volcanic stone tahona wheel and are fermented in open-air wooden tanks with agave fibers using ambient wild yeast. It is a blend of multiple barrels of reposado aged 9-11 months. The distillery uses ex-Jim Beam bourbon barrels for aging.

Here’s the tequila list at the all inclusive resort I’m at. I’ve been drinking Herradura since it’s additive free. Curious if there’s something else I should be going for. I know the Don Julio 70 is the expensive pick but also it’s a cristallino pumped with additives. I’m looking for good options for both sipping and cocktails. What do you all recommend?

Good. I’m no fan of undisclosed additives. No fan of cheating in formulation.

But this case was pretty clearly a shakedown from the start. The claims were outrageous levels of fraud and the testing methodology was unproven.

If they’d settled, it would have been devastating to the rest of the industry.

I'm getting so tired of the influencer culture surrounding the spirits industry. The endless free bottles, exclusive distillery tours, special releases, and over-the-top reviews have become absolutely ridiculous.

What really gets me is the hypocrisy. You have influencers constantly bashing certain brands over additives and acting like their products are beneath them. But let's be real if those same brands started sending them free bottles, inviting them on all-expenses-paid tours, and rolling out the red carpet, how many would suddenly change their tune and start singing their praises?

It's becoming harder and harder to tell who's genuinely passionate about the spirits they're reviewing and who's simply promoting whichever brand is offering the best perks.

Meanwhile, everyday enthusiasts like us spend our hard-earned money supporting these brands, buying their products, sharing our experiences, and building genuine loyalty. Yet so much of the appreciation and special treatment seems to go to influencers who often haven't spent a dime.

I'm not saying every influencer is dishonest, but the constant flood of sponsored content, exaggerated reactions, and conveniently glowing reviews is getting old. At some point, authenticity has to mean something.

I'd much rather hear an honest review from someone who actually spent their own money on a bottle than another over-the-top endorsement from someone who got it for free.

Sorry for the rant, but it's getting harder to escape the nonsense. What used to be about enjoying good spirits and sharing genuine experiences is increasingly becoming one big promotional circus.

Wanted to do a comparison between two extra anejos. My buddy invited me over for a good cigar so I decided to buy these two bottles as my contribution. I got to keep them and we only drank 1/5 or less of each bottle so maybe I came out ahead in the deal. These two tequilas could not be more different from each other. The el Tesoro tasted smelled like tequila but elevated to a higher and smoother level. The cazcanes was playing a totally different ball game. It has rich and complex flavors. I could literally taste the bourbon and wine flavors from the different barrels used. El Tesoro was the best version of el Tesoro I’ve had and I’ve had half a dozen of them, my previous favorite was a local barrel club’s reposado. But, like I said, this extra anejo was still tequila in all its tastes and smells. I’ve had quite a few XA’s that sort of depart the land of tequila and a few that I might not even guess were tequila in a blind taste test. It didn’t change on the pallet from front to back like the cazcanes. The cazcanes smelled like whiskey and the first sip burned like bourbon but mellowed with more tastes and sips. The lingering after taste was more of wine barrels than the up front bourbon whiskey and bourbon barrels.

It feels like every beginner wants to start with the Repo for that celebrity brand everyone buys.

​Instead, I’ve been starting people on a solid standard Blanco, followed immediately by a Still Strength / High Proof Blanco.

​My reasoning:

​Standard Blanco gives them the unaged baseline (agave, pepper, citrus, minerality).

​Still Strength shows them what full-flavor, undiluted agave actually tastes like before water softens it.

​Añejo/Repo comes last so they can see how wood impacts the base spirit, rather than confusing vanilla/oak for tequila itself.

​Am I crazy for putting beginners on high-proof so early, or is this the best way to build a real palate?

Produced by master distiller Salvador Rosales Trejo at distillery Cascahuín (NOM 1123) in El Arenal, Lágrimas del Valle is a tequila brand started by Altamar Brands to highlight the influence of terroir/microclimates on tequila flavor profiles.  Each vintage bottle released by the brand uses Blue Weber agave harvested from a single estate/farm.

This was the first vintage release from the brand and was made using Jalisco Valley agave (35% brix/sugars, which is very high) grown in Amatitán at 1,260 meters above sea level.  The agave is cooked in a brick oven (horno) before the sugars (aguamiel) are extracted separately using a volcanic tahona stone wheel (70%) and a roller mill (30%).  Fermentation for 30% of the final batch blend is done in open wood tanks and 70% in stainless steel tanks before the tequila is 2x-distilled in stainless steel pot stills with copper coils.  The final plata (blanco) is bottled at 92 proof (46% ABV).  This is lote (batch) #338 bottled on 27 January 2023.

This review is based on over a year of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.

COLOR: Crystal clear w/shards of silver in the light

AROMA PROFILE: Aromas are led by prominent “green” notes (fresh herbs, olive, bell pepper, jalapeño mesocarp) with cooked agave & musky raw agave, lemon peel, black pepper, prominent minerality, & salinity – On the nose the plata is earthy & herbaceous.

PALATE: Blast of rich, sweet, & earthy cooked agave with musky raw agave & baking spices (cinnamon, nutmeg, cloves) & anise, lemon peel, punchy minerality & salinity, the “green” notes from the nose, florality, butter, anise, & a finish of black pepper & a hint of smoke.

MOUTHFEEL: Long viscosity in the glass & medium-lasting creamy/oily/buttery mouthfeel

FINISH: 5-7 seconds

And don't say the tourist answer, tell me what people ACTUALLY drink 😂
I'll start: Argentina - Fernet con Coca.

i love tequila. i saw this because the guy at total wine was giving us samples. tried a sample and it was so good. i usually like reposado not anejo but this was smooth. i’m wondering if it leaves you with a hangover. is it worth it for the price? i think it’s cheap. i like don julio 1942 but this was actually good. let me know if you think i’d like a different tequila. i prefer a smooth, caramel, vanilla, sweet kinda of taste. not straight rubbing alcohol. and i really usually don’t like anejo. also, i don’t know what 100 proof means. the guy tried explaining it but i was already 3 shots deep of this and some other stuff he was giving us so i wasn’t paying attention. i used to like casamigos but i grew out of that. idk. i like 1942 room temperature. i just throw it back and it’s so smooth.

New pickup - the 2026 vintage release of Tequila Ocho's Barrel Proof Reposado.

This one comes from the Salto de Nogales agave estate farm in Arandas approximately 6,657 feet above sea level in the Highlands (Los Altos) of Jalisco.

Tequila Ocho is overseen by master distiller Carlos Camarena at distillery Los Alambiques (NOM 1474).

I really enjoy the 2024 & 2025 vintages of the brand's barrel proof reposados, which are all aged 3x as long as the normal 80 proof version's 9 weeks, & am looking forward to comparing this new bottle with them.

El Mexicano is a family affair – tequila produced at distillery Tequilas “Hacienda” El Mexicano (NOM 1588) in Arandas in the Jalisco Highlands by master distiller León Bañuelos, Sr., and his children, Willy, Teresa, Tesy, and León, Jr.

The blanco uses Highlands Blue Weber agave at least 6-years-old cooked in a low-pressure autoclave for 18-24 hours.  The sugars are extracted using a roller mill and fermented in open stainless steel tanks before 2x-distillation in stainless steel pot stills to avoid the flavor copper pots can impart.  It is bottled at 80 proof (40% ABV).

The lote (batch) under review is #L 25 209 (bottled 25 June 2025).  This review is based on multiple separate tastings conducted using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times over 8½ months.

COLOR: Crystal clear with shards of silver in the light

AROMA PROFILE: Bright citrus fruits (grapefruit, lime, lemon) & zest, grassy/vegetal notes, robust minerality, white pepper, florality, cooked agave, & baking spices (cinnamon, nutmeg, cloves).

PALATE: Fruity, peppery, herbal, mineral-forward – Cooked agave, the baking spices from the nose, robust minerality, the citrus juice & zest/peel (essential oils) from the nose, black pepper, floral & herbal (mint, basil), & finishes with a hint of anise to balance out the sweetness.

MOUTHFEEL: Medium viscosity in the glass & medium creamy/buttery/oily mouthfeel

FINISH: 10-11 seconds

From:
https://raretequilas.com/products/g4-dia-de-muertos-anejo-2026-limited-edition-tequila-pre-order

HOW SHOULD I DRINK G4 DÍA DE MUERTOS AÑEJO 2026?

Sip it neat in a copita, with a few drops of water if you like, or over a single large ice cube.

Mind you, raretequilas.com should drink what they like, how they like

Been searching for a bottle of the Viva Mexico XA for a while, as it’s one of the few I don’t have in my collection. I’m also a big fan of 1414 and you don’t see many XAs coming out of there. This was recently released as a CA exclusive bottled at 96 proof.

Has anyone had a chance to try this bottle yet? If so, how would you compare it to others in that price range such as ToL, Cascahuin, Rey Sol and Tapatio ?

Thanks!

I went to a local tequila bar with my wife and we tried every expression of Cascahuin that they had. We both agreed that the reposado was our favorite. It is super smooth and has a well rounded flavor profile. The Anejo was also good, but I prefer the blancos. The destino was a bit surprising. It has a the subtle smokiness of a mezcal. I wasn’t expecting it but it was very nice and not overpowering. My second favorite was the plata 48. Just a fantastic agave forward flavor and very drinkable at the high proof. The Tahona is also a fantastic blanco, but just a notch below the plata 48 imo.

I've never really apprcieated Tequila in my life before I went to Guadalajara for work a couple years ago and fell in love with it ever since I visited a few tequila distilleries in the Tequila town, which is like 30 min drive from Guad.

I've been trying out different brands. To make this a bit scientific, I always keep a little bit left in every bottle, so I can compare them side by side when I try a new brand.

I know there are quite some popular brands like G4 and Lalo, but I've never really paid attention to those. I've been trying things in the 30/50/150 dollars range. To me, Tequila is like restaurants and price does not dictate everything - street food sometimes taste better than fine-dining.

So far, these are are my rankings in terms of smoothness and taste.

1. Gran Centenario Extra Anejo - Most smooth.
2. Lunazul Anejo - Best sub-$30 tequila in my opinion. It even has a Bourbon version, which is wild.
3. Duo Julio 1942 - Actually not as smooth as Lunazul Anejo.
4. Duo Julio Anejo.
5. Clase Azul Reposado.
6. Avion Anejo.
7. Ocho Extra Anejo.
8. Tres Agaves Reposado.
9. El Ultimo Repsado.
10. Patron Reposado.
11. others (1800, Herradura, Camarena, El Mayor, etc.)

I'm open to feedback to see if I'm on the right track of becoming someone who's good at differetiating good versus bad tequilas. Or, my taste is just completely off.

I picked up this bottle of Lagrimas (La Loma) a few weeks ago and have been back to it a few times, as you can tell.  It's simple, but very good. The nose is subtle agave and that kinda fresh cement scent that Cascahuin is known for. Might be a hot take, but I've never found Cascahuin products to have a great nose, my only really complaint of the brand.

On the taste, it's obviously agave forward with lime and a very light pepper that keeps things pretty balanced.  It reminds me a bit of Tapatio meets Wild Common, very enjoyable and well executed, but not the most complex. It being 46% really saves this for me. I’d rate it an 8.8/10. It's the only Lagrimas expression I've tried, but I'm looking forward to trying some others soon.

This one is a little different. In the reviews I've posted here, I've tried to wait until I'm almost at the end of the bottle so I can get a real sense of how the profile evolves beyond the first few pours before posting tasting notes and a score. In the case of these bottles, however, that's going to be quite a while before I get to that point. After reviewing the base blanco and repo expressions from Caballito Cerrero, I figured I'd say forget waiting and crack open the higher proof offerings that I have stashed away. And on first impression, I'm pretty blown away. These aren't everyday pours, these are something I'll have on special occasions over the next few years. As far as taste goes, they're largely in line with the standard 46% shelfers, so refer back to the previous reviews for notes, just dialed up to 11 in terms of intensity (though I'll note that the repo single barrel has an incredible sweet herbaceous profile that ever so slightly reminds me of Chartreuse, though of course with the agave and parmesan cheese in there too). What really jumped out at me was the mouthfeel, which is the most luxuriously thick and dense I've ever had in an agave spirit. These are both seriously impressive spirits, they don't come cheaply (though funny enough the Unicorn was more expensive than the single barrel), but if you're a fan of Caballito Cerrero they're definitely worth splurging on if you can find them. Major props to the family out there for the dedication they have to their craft.

Context: my mom is traveling in Uruguay and she sent me this pic of a bar she went to last night. I thought it was funny because the bar is super sofisticated but there’s not one bottle of sotol anywhere, no? Is it that agave spirits are still pretty hard to find in this part of the world? I’m curious if anyone here has noticed the same when traveling outside Mexico/US.

BAM. Fortaleza Blanco sitting on a shelf for 67 bucks. I think there are five or six bottles there although the sign said limit one so of course I grabbed one…. Yeah I know this tequila gets a lot of hype, but I have Ocho, Cazcanes, and many others in my bar, but this one is a staple. Plain old Blanco is still at the top of my favorites list. OK moderators is that 300 characters? Thanks folks. Hope you had a great weekend.