Tag: Tequila quality

By Mexican law, only tequila made from 100% sugars of the Blue Weber agave plant can bear the "100% agave" designation. This critical distinction is the first clue to a spirit’s quality, pointing to a profound difference in everything from flavor profile and production methods to the overall drinking experience and even the next-day effects.

According to a study published in The Journal of Clinical Medicine, darker, cheaper liquors often lead to worse hangovers due to higher levels of impurities called congeners. While often perceived as a potent culprit, the truth behind why tequila hangovers are particularly brutal involves a blend of chemistry, quality, and consumption habits that many drinkers overlook.

According to the brand's own resorts, Margaritaville tequilas are crafted in Mexico from the finest blue agave in Arandas, Jalisco. However, the crucial question remains: is Margaritaville tequila top shelf, or is it better suited for mixing cocktails than sipping neat? The answer lies in understanding the nuances of tequila quality, production methods, and industry standards.

In Mexico, El Jimador is consistently recognized as one of the best-selling 100% agave tequilas. Yet, in many markets, its affordable price point places it on the bottom shelf, prompting the question: is El Jimador a low-quality, 'bottom shelf' tequila?

According to Mexico's Tequila Regulatory Council (CRT), only tequila made with 100% of its fermentable sugars from the blue agave plant can be labeled as such. Learning how to know if tequila is 100% blue agave is crucial for discerning a premium spirit from a lower-quality mixto, which can contain up to 49% non-agave sugars.

According to Mexican law, a bottle can be labeled "tequila" even if it contains only 51% agave sugars. This critical distinction reveals why 100 percent agave tequila is not just a marketing term, but a mark of purity that fundamentally impacts the spirit's quality, flavor, and overall drinking experience.