What is Tequila?

Tequila is an agave distillate produced only in a defined Mexican territory, from blue Weber agave (Agave tequilana). By law it must be at least 51% agave sugars; mixto may use other sugars for the remainder, while 100% agave (cien por ciento de agave) uses only agave. Most cocktail recipes assume the latter. Blanco (silver) is unaged or aged fewer than two months; reposado rests two months to a year in oak; añejo one to three years; extra añejo longer. Mexican law allows bottling from 35% ABV; export bottles are often 40%.

Blanco is the base for agave sours and highballs because cooked-agave flavor and peppery heat remain visible beside lime. Reposado can occupy oak-friendly stirred drinks or a rounder sour. Añejo is primarily a sipping category unless a recipe asks for that wood.

Blanco: cooked agave (sweet squash, pepper, citrus zest, mineral). Reposado adds light vanilla and oak from months in barrel. Añejo is woodier. Mixto (as little as 51% agave sugars, the rest usually cane) tastes flatter and hotter, with less agave and often more added glycerin or vanilla character.

Agave distillation in western Mexico predates the modern denomination; tequila as a regulated origin is a 20th-century legal structure around a much older practice. The Margarita — tequila, orange liqueur, and lime, in sour proportions — coalesced in the mid-20th century in the US–Mexico borderlands; several origin stories (1930s–50s) compete, but the template is stable.

The Paloma — tequila, grapefruit soda, lime — is the highball widely drunk in Mexico, a longer, more forgiving build than the Margarita. Both drinks expose mixto tequila and bottled citrus immediately.

Use 100% agave blanco in Margaritas (sour family: spirit, citrus, orange liqueur or agave syrup) and Palomas (highball). Reposado if a slightly oaky sour or an agave Old Fashioned is wanted. Mixto will not supply the same agave note; the drink leans toward heat and sweetener. Substituting mezcal introduces pit-roast smoke the Margarita was not written for, which can be deliberate in a split pour. Tequila is stable; reposado and añejo are still spirits, not vermouth, but color and oak perfume are best kept out of strong light.