We're calling attention to the tequila makers who use traditional methods, plus the new-school brands worth trying.

mericans, particularly the famous ones who have a proclivity for launching a new brand every week, are in love with tequila. Year after year, the category continues to grow. New data suggests that agave spirits overall will outpace American whiskey in terms of sales for the first time this year and, as hard as it is to believe, overtake vodka in the next few years.

Tequila must be made from Blue Weber agave in five Mexican states, of which the best known is Jalisco. The traditional method of making tequila involves harvesting the agave, cooking the piñas (the heart of the plant) in an oven, shredding and crushing them with a tahona (a large stone wheel), and then fermenting and distilling the juice (or mosto). Of course, technology has advanced and many distilleries use modern methods, replacing the tahona with a roller mill, cooking the piñas using steam in a pressurized autoclave, or even using a diffuser to “cook” the agave. A diffuser is basically a machine that extracts sugar using hot water (and sometimes sulfuric acid), resulting in what some unflatteringly call “agavodka" which is often infused with additives to boost the flavor.

Many tequila fans believe diffuser-made tequila is an inferior product, but some argue that using this technology is more efficient and actually makes tequila cheaper and therefore accessible to more people. Nearly all brands that use additives don’t admit to this practice, although up to one percent by volume is legally allowed without having to disclose this information. The CRT, Mexico’s governing body for tequila, has made it harder for brands to label themselves as being additive-free, but there are still some that proudly make their stance known on their websites and in their marketing materials… of course, it’s always good to take this information with a grain of salt.

There are a variety of brands on this list, including many that use more traditional methods and some that are more modern (and yes, there are a few that have additives). We couldn't include every celebrity brand, because there are just too many—George Clooney's Casamigos, which he sold to Diageo for close to a billion dollars in 2017, didn't make the cut, and neither did The Rock’s Teremana or Kendall Jenner’s 818. Ultimately, regardless of whether a brick oven, autoclave, or diffuser was used to make the tequila, it’s all about taste. So here are some of the best tequila brands on the market, along with some newer entries into the tequila world that are worth checking out.

This is a very new brand here in the US, but a very welcome one. The Alto Canto distillery is said to be the highest one making tequila at 9,000 feet above sea level. The brand believes that is crucial to the flavor, affecting everything from distillation (which occurs at a lower temperature), maturation (only in new oak barrels), and reduced evaporation while aging. Fermentation takes place in open air tanks to allow wild yeast to propagate while classical music is played, but the effects of Bach on yeast is debatable. Whatever the case, these tequilas are expensive but excellent–the crisp, earthy blanco comes in 80 and 96 proof versions, and the reposado balances agave notes with flavors picked up from just a few months in barrels. Look for an añejo in the coming year as well.

Read more: https://www.esquire.com/food-drink/drinks/a27032852/best-tequila-brands/