Tequila comes in several distinct categories, each offering unique characteristics. Blanco (Silver) is unaged, delivering pure agave flavours with bright, peppery notes. Reposado, aged for at least two months in oak, develops subtle vanilla and caramel notes whilst maintaining an agave character. Añejo, aged for a minimum of one year, offers deeper complexity with rich oak influence and smooth, sophisticated flavours. Extra Añejo, aged beyond three years, presents the pinnacle of maturation with intense woody notes and remarkable smoothness.

Each style of tequila deserves its own serving approach. Blanco shines in cocktails like Margaritas or Palomas, where its bright agave notes cut through citrus. It's also excellent sipped neat to appreciate its raw character. Reposado offers versatility, working beautifully in sophisticated cocktails or served neat with an orange slice. Añejo and Extra Añejo are best appreciated like fine whisky - served neat or with a single ice cube to release their complex flavours. Contrary to popular practice, premium tequila doesn't require salt and lime - these traditionally mask the harsh taste of lower-quality spirits.

Premium tequila must be made from 100% Blue Weber Agave, grown in specific Mexican regions, primarily Jalisco. Look for '100% Agave' on the label - anything simply labelled 'Tequila' may contain up to 49% non-agave sugars (mixto). Premium tequilas often display a NOM number, indicating the distillery's official certification. The production method also matters - traditional brick ovens and copper pot stills, typically yield superior results compared to industrial processes.