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is aged up to a year in barrel. All tequilas offer a base level of roasty vegetal notes, but blancos give a bright, sparkly sheen to cocktails, whereas reposados and añjeos add a layer of warmth and spice.You really do want to stick to tequilas that have “100% de Agave” on the label. This is how you know the tequila is made from only agave and is high quality. Other tequilas, known as “mixtos,” can be made from up to 49% non-agave spirits and usually are full of unappetizing additives.
, the smoky agave spirit of which tequila is a specific subset. Start by subbing out ½ ounce tequila and feel it out from there. You can even get wild and sub in non-agave spirits like gin or bourbon.For a drier margarita, ditch the agave syrup; on the other end of the spectrum, make your drink sweeter by upping the agave syrup to ½ or even ¾ ounce. For something less potent, try equal parts tequila, lime, and triple sec and cut the additional sweetener.
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