Sommeliers across the country are keeping step with the rise of tequila. As beverage director for chef John Fraser’s restaurant group, Amy Racine has seen tequila’s broad appeal, seizing the attention of consumers from Los Angeles to New York, from Florida to Boston. “While it’s in the millennial world for interest, I see everybody drinking tequila—all age ranges, all demographics. It’s gained popularity in every corner,” says Racine. “When [guests] ask if there is anything they should try, it’s our job to know, and now that’s expanding even further into tequila.”
For those who want to explore tequila, Racine suggests using the same learning tactics as for wine: investigating region by region, reading up on production methods and understanding the topography of the Jalisco terroir.
Wine Spectator asked sommeliers at six of our Restaurant Award winners to recommend their favorite bottles at different price points from producers they admire.
Phillip Dunn
Wally’s | Grand Award | Beverly Hills, CA
Less than $60: Lalo Tequila Blanco, $50
From the grandson of Don Julio González, this bottle has just three ingredients. Creamy, with brown spice and citrus. Versatile, works great in a spirit-forward cocktail or as a sipping tequila.
$60-$120: Skorpios 1618 Tahona Blanco, $105
Don’t let the bottle deter you! Might be one of the best tahona tequilas I’ve had in a long time. Creamy, citrus, savory herb notes with rainwater and classic cooked agave on the palate.
More than $120: Komos Añejo Reserva, $170
Komos is leading the way in sustainability. The añejo reserva could be used as a substitute for dessert wine on a tasting menu or enjoyed sipped after dinner or for late-night conversations fireside. Incredibly smooth and rich without being cloying.
Alex Cuper
El Che | Award of Excellence | Chicago, IL
Less than $60: Cimarron Blanco, $19
This is my absolute workhouse for tequila for home and restaurant use. High quality and additive-free, cooked and distilled with a low-pressure oven makes this an incredible tequila for cocktails, but also for sipping pleasure.
$60-$120: Siembra Azul Blanco, $60
An incredible family-owned and operated tequila distillery. The agave is grown in the red clay soils in Jalisco, planted in 1990. The family grows, cares for and produces everything in “a minimal intervention” way, meaning no chemicals or synthetic fertilizers are used.
More than $120: Fortaleza Reposado, $170
Fortaleza is on the Mount Rushmore of tequila producers. They have 150 years of classic tequila distillation, with recipes and techniques they still use to this day. The reposado carries a delicate hand in, allowing the agave to shine through while adding a touch of the barrel aging to complement.
Juan Gomez
HMF at the Breakers | Grand Award | Palm Beach, FL
Less than $60: Dano’s Pineapple and Jalapeño Infused, $35
Infused tequilas are revolutionizing the market. Mixologists are taking advantage of this trend and creating exciting cocktails to showcase tequila in a new light. The aromas of tropical fruit and spice are perfect to sip over ice or enjoy as a spicy Margarita with an exotic twist.
$60-$120: Patrón Reposado, $70
Patrón has made significant advances in recycling water and reducing emissions from production. This outstanding reposado displays overtones of caramel and ripe figs followed by notes of smoke and vanilla on the palate. It will add a delicious touch of smokiness and baking spices to any tequila cocktail.
More than $120: Tequila Casa Dragones Añejo, $180
As a producer, Casa Dragones is recognized by the tequila Regulatory Council as being one of the region’s most sustainable properties. This special añejo has been aged in French and American oak barrels that impart aromas of cinnamon, dill and nutmeg on the nose and palate.
Martin Quirarte Jazo
Don Artemio Mexican Heritage | Award of Excellence | Fort Worth, TX
Less than $60: Cascahuin Blanco, $50
This brand’s basic blanco offering is anything but. This expression maintains Cascahuin’s signature full body with smooth drinkability, an impressive profile for the price. Perfect for consuming alone or great in a cocktail.
$60-$120: Atanasio Reposado, $96
From Tequilero Rene Carranza, this gently rested reposado carries the sweetness of ripe agave with delicate complexity. The light citrus notes make it a favorite for sipping as the weather warms.
More than $120: Tapatio Excelencia Extra Añejo, $140
A well-aged tequila that shines in its class. This extra añejo holds the richness of cooked agave at the forefront while [showing] the most endearing aspects of time in a barrel. Intricate, with an extended finish, Excelencia delivers an exquisite experience.
Amy Racine
Iris and Ardor | Best of Award of Excellence | NY and LA
Tatiana by Kwame Onwuachi | Award of Excellence | New York, NY
Less than $60: Tequila Ocho Plata, $50
Tequila Ocho prioritizes the well-being of farmers and is the first single-estate, single-field tequila; your bottle comes from a specific field and vintage. This especially highlights the terroir of the farmer’s land and creates a unique story and flavor profile, bottling to bottling.
$60-$120: El Tesoro Reposado, $65
Aged in Bourbon barrels for 11 months, creating a unique baking spice tone in the tequila. Its black pepper and smoky character makes it stand out when building whiskey cocktails like Old Fashioned or Rob Roy. El Tesoro holds back a portion of agave to bud, allowing an endangered long-nosed bat to pollinate the agave and maintain sustainability.
More than $120: Patrón El Cielo Silver, $129
A premium silver tequila distilled four times, it is incredibly smooth, with notes of minerality and zesty lemon peel. The company is one I love to support for the incredible amount of good they do; Patrón supports their team in their children’s educational funds and daycare, replants local trees, reduces and reuses the water supply, and donates to local charities.
Derek Stevenson
Auro | Best of Award of Excellence | Calistoga, CA
Less than $60: La Gritona Reposado, $50
The distillery is run by Melly Barajas and her all-women team, focusing on sustainability and crafting additive-free tequilas with herbaceous and peppery qualities not hidden by excessive oak.
$60-$120: G4 Reposado, $60
A testament to the Camarena family’s generations of experience and traditional production methods, dating to 1937. In addition to the stone ovens, the family uses copper stills, a practice many have abandoned in favor of the convenience offered by stainless steel.
More than $120: Caballito Cerrero Chato Reposado 46, $136
This “cult” tequila evokes the same excitement as some of the greatest wines from Napa Valley. The aromas are intense, ranging from candied apple to strawberry cream, while the palate has a unique pink peppercorn quality.
