This one’s a superstar spirit. A longtime darling in its home country, Mexico. It’s been top of the charts in the US for a while, too. But it's quickly becoming a firm fave here in the UK too – losing its associations with harsh late-night shots. With more and more people beginning to see it as it really is. Smooth, flavourful. A proud standout in Mexico’s rich historical and cultural tapestry – perfected over hundreds of years of artisanship.
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BEYOND THE MARGARITA: ALL ABOUT TEQUILA
HOW IS TEQUILA MADE?
All tequila is made from agave plants – only the Blue Weber kind. A kind of agave most commonly found way up in the mountains of Jalisco, Mexico (the altitude and volcanic soil help along the flavour). The plants then have to mature for 7-10 years before they can be harvested by a “jimador” (or agave farmer), using an ancient traditional technique.
The leaves are meticulously cut away from the bulb, called the “piña”, in a long, strenuous process. Then the piña is shaved, cut into halves and sent on its way to a distillery.
Next, the piña is cooked for no less than 24 hours to extract its fermentable sugars. Agave is full of natural starches – cooking it slowly and gently converts these into sugar. Traditionally, the bulbs were baked in pits lined with rocks. Today, large ovens called “hornos” are used instead. After cooking, the piñas take on a rich, deep caramel colour. With a flavour to match – notes of honey, caramel, bananas and sweet potatoes.
After cooking, the piña is crushed and shredded to separate its sugars from the agave fibres. Water is added to begin the alcohol fermentation process – taking around 2 to 5 days.
To the still room. This is where everything comes together. Copper stills were traditional, but many distilleries have switched to stainless steel. The goal? Distil the liquid to an ABV of around 55%, using at least a double distillation (required by law).
What’s left? Tequila Blanco. This can be aged to produce other types of tequila – like reposado or añejo. Or sent straight to bottling.
Keen to try? Shop our Tequila Pack.
HOW IS TEQUILA MADE?
All tequila is made from agave plants – only the Blue Weber kind. A kind of agave most commonly found way up in the mountains of Jalisco, Mexico (the altitude and volcanic soil help along the flavour). The plants then have to mature for 7-10 years before they can be harvested by a “jimador” (or agave farmer), using an ancient traditional technique.
The leaves are meticulously cut away from the bulb, called the “piña”, in a long, strenuous process. Then the piña is shaved, cut into halves and sent on its way to a distillery.
Next, the piña is cooked for no less than 24 hours to extract its fermentable sugars. Agave is full of natural starches – cooking it slowly and gently converts these into sugar. Traditionally, the bulbs were baked in pits lined with rocks. Today, large ovens called “hornos” are used instead. After cooking, the piñas take on a rich, deep caramel colour. With a flavour to match – notes of honey, caramel, bananas and sweet potatoes.
After cooking, the piña is crushed and shredded to separate its sugars from the agave fibres. Water is added to begin the alcohol fermentation process – taking around 2 to 5 days.
To the still room. This is where everything comes together. Copper stills were traditional, but many distilleries have switched to stainless steel. The goal? Distil the liquid to an ABV of around 55%, using at least a double distillation (required by law).
What’s left? Tequila Blanco. This can be aged to produce other types of tequila – like reposado or añejo. Or sent straight to bottling.
Keen to try? Shop our Tequila Pack.
A SHORT HISTORY OF TEQUILA COCKTAILS
Now, mystique is the name of the game here. It’s a bit of a constellation – fable and legend. Of lightning bolts, deities and volcanoes. What we do know? Before there was tequila, there was pulque. And the rest is ancient history.
Tequila has held a special place in the heart of Mexico since about the 16th century. The first tequila factory opened in 1600 at Hacienda Cuisillos, under the watchful eye of Don Pedro Sanches de Tagle, “the father of tequila.”
ALONG CAME DAISY
And that’s when everything changed. Today, you may more fondly refer to the cocktail as a Margarita (or a Marg, if you like). Its creation may have been a happy accident, but there are hundreds of claims laid to its name. A cocktail that’s had its fair share of strolls around the block as a long-standing staple in the US. But when 100% agave tequila debuted state-side in the 80s, it shifted perceptions. A new, premium tequila – different from the usual “mixto” people had come to expect.
And what is “mixto”? That’s any tequila made with less than 100% agave. The minimum requirement? 51% agave.
We use Tequila Enemigo throughout our range. Made from 100% Blue Weber Agave, it’s the world’s most highly commended tequila. Made to rigorous quality standards – to be sipped, not shotted. Traditionally aged in oak for over a year to infuse and colour. Then filtered using a 3-phase Carbon-Cellulose system for smoothness and clarity. And the crystal clear heart of our Margarita, Spicy Margarita and Paloma. Perfecto.
MUST-TRY TEQUILA COCKTAILS
Our Margarita is the UK’s fave. It’s all about the party, and everyone’s invited. Loves to live in the moment. Lighthearted – with a little lime on the lips. Look out for smooth Tequila Enemigo in a heated debate with a classic triple sec. That refreshing sting of lime greets you warmly at the door. Sharp, salty and full of zest. Just how we like it.
Maybe you like it hot? Spicy Margarita wants to schmooze. Meets you on-stage with zesty tastes of lime and a zip of salt to make your mouth zing. With crystal-clear Tequila Enemigo on the mic. And 3 types of chillies on your lip: cayenne, bird's-eye, habanero. It’s a real tongue tingler (like zig-ah-zig-ah). The encore? A smoky cherrywood lingers to leave you wanting more.
Put both our classic and Spicy Margaritas to the test with this duo pack. Decide which one’s best?
For something a little juicier – meet our Paloma. This one’s a pink party in your mouth. Mexico’s free spirit sways from festivals to feasts with you. With balmy tastes of lush grapefruit zest. A smooth sideswipe of Tequila Enemigo. And soft lime laughter. A match made in the stars – halcyon harmony. Washing over you like mariachi melodies.
PAIRING TEQUILA COCKTAILS WITH FOOD
Tequila is a complex spirit. And one that pairs beautifully with food. From sultry summer evening picky bits. To sit down feasts. Let tequila cocktails take you to a dinner of dreams.
Fish Tacos
A traditional margarita, with its limey tang and salted rim, complements the fish taco’s fresh, spicy flavour.
Top tip: Use grilled white fish like mahi-mahi. Then top with a chipotle-lime crema and a crunchy slaw for contrast.
Carnitas Tostadas
Paloma’s effervescent grapefruit fizz cuts through the richness of slow-cooked pulled pork carnitas.
Top tip: Crisp the pork before serving on tostadas with avocado, pickled red onions and coriander.
Shrimp Ceviche
For Spicy Margarita. Something fresh and bright. Balance out that smoky heat.
Top tip: Marinate shrimp in lime juice. Then mix with diced cucumber, tomato and coriander. A zesty balance.
Ready for a taste of Mexico City? Try our Margarita, Spicy Margarita or Paloma. Or indulge in the timeless trio together, in our Tequila Pack. Now you’re ready to dance into summer.
