The Tequila Guide
You Actually Needed
From the agave field to your glass — everything UrFriendCharles wants you to know before you sip.
Knowledge Is the First Pour
Most people pick tequila based on a celebrity endorsement, a flashy bottle, or whatever is on sale. That is not your fault. That is how the industry was built.
UrFriendCharles is here to help people find better bottles, support underrepresented founders, and vote with their dollar. When you know what you are drinking, you make better choices.
Your dollar is your vote.
Every bottle you buy supports the people behind it. We curate brands from underrepresented founders who make great products and deserve shelf space.
What Is Tequila?
Tequila is distilled from the blue agave plant, a spiky succulent grown in specific regions of Mexico.
Think of tequila like champagne. If it does not come from the right place and follow the right rules, it is not tequila.
Location Is Everything
By law, tequila can only be produced in five Mexican states.
The oldest tequila distillery, Grupo José Cuervo, dates back to 1758. This is heritage, not a trend.
How Tequila Gets Made
Blue agave takes 6–7 years to develop the sugary sap used to make tequila. You cannot rush the plant.
Years of waiting
The plant develops aquamiel, or “honey water,” which becomes the base of tequila.
Harvest the piña
The heart of the agave, called the piña, is harvested by hand and cooked.
Shred, press, ferment, distill
The cooked piña is shredded and pressed. The juice ferments, then gets distilled.
Bottle or age
Depending on the type, the tequila goes straight to bottle or rests in oak barrels.
The Six Types of Tequila
Tequila is classified by aging time. The longer it rests, the darker and more barrel-influenced it gets.
Look for “100% blue agave” on the label. If it just says “Tequila,” it may be a mixto with added filler sugars.
Blanco
No barrel. Pure agave flavor. Great for cocktails and clean sipping.
Joven
A young tequila that may include added color or flavor. Some are simple, some are well-made.
Reposado
The sweet spot. Smooth, golden, and still very much agave-forward.
Añejo
Deeper and smoother. A good bridge for whiskey drinkers.
Extra Añejo
Rich, complex, and slow-sipping. Save this for a special night.
Flavored
Natural flavors added after distillation. Great for easy cocktails when done well.
Flavored Tequila, Decoded
Purists may skip it. I say if the base is solid and the flavor is done well, it can have a place.
Chocolate
Sweet, smooth, after-dinner energy.
Coconut
Tropical and fresh.
Almond
Nutty, sweet, easy on the rocks.
Coffee
Good for dessert drinks.
Mango
Vacation energy. Works in citrus cocktails.
Additives in Tequila
Some tequilas may include additives that change taste, texture, color, or sweetness. That does not mean every bottle is bad, but it is worth knowing.
Sweeteners
Used to round out flavor and make tequila taste smoother or sweeter.
Glycerin
Adds a thick, silky mouthfeel that some people mistake for “premium.”
Caramel Coloring
Darkens the liquid and can make a tequila look older than it is.
Oak Extract
Adds woody flavor without the same barrel-aging time.
Look for brands that publicly share their process or are certified additive-free. A good Blanco should taste clean, dry, and agave-forward, not syrupy.
What Makes Tequila Feel Rough?
Bad tequila experiences are common. Most are avoidable.
Low-quality tequila. Mixto tequilas can feel harsher than 100% agave tequila.
Added sugars and flavoring. Sweeteners can make the experience feel heavier for some people.
Sugary mixers. Cheap sour mix can make the next morning worse.
Dehydration. Drink water before, during, and after. Not optional.
Empty stomach. Eat something real before you start sipping.
Too much. Pace matters. Slow down and taste the bottle.
Tequila vs. Mezcal
Think bourbon vs. whiskey. All bourbon is whiskey, but not all whiskey is bourbon. Same idea here.
All tequila is mezcal. Not all mezcal is tequila.
Tequila
- Blue agave only
- Five Mexican states
- Steamed or baked piña
- Cleaner, more refined profile
Mezcal
- Many agave varieties
- Produced across Mexico
- Pit-roasted piña
- Smoky, earthy, rustic profile
Mezcal gets much of its smoky flavor from roasting agave in underground pits. That earthiness is part of the appeal.
Three Ways to Enjoy Tequila
No wrong answers. Just different occasions.
Neat
Just tequila in the glass. Best when you want to taste the bottle.
On the Rocks
Ice softens the edge and opens up flavor.
In a Cocktail
Margaritas, palomas, and spicy drinks all love tequila.
Food Pairings That Actually Work
Simple rule: lighter food, younger tequila. Heavier food, older tequila.
| Type | Pairs With | Why It Works |
|---|---|---|
| Blanco | Ceviche, tacos, fresh salsa | Clean agave cuts through acidity |
| Joven | Grilled shrimp, street food, light apps | Sweetness balances savory bites |
| Reposado | Carnitas, grilled chicken, mole | Oak notes match deeper flavor |
| Añejo | Steak, aged cheese, dark chocolate | Caramel and barrel notes hold up |
| Extra Añejo | Charcuterie, crème brûlée, rich desserts | Complex sweetness fits indulgent food |
Find Your Tequila
A few bottles I’d point you toward depending on how you drink.
Chicas Divertidas Blanco
Bright citrus, clean agave, easy to drink.
Best for: Margaritas & first-time tequila drinkers
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Don Londres Blanco
Crisp, peppery, classic agave profile.
Best for: Palomas & clean cocktails
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Los Hermanos 1978 Reposado
Smooth caramel, light oak, and an easy finish.
Best for: Sipping on the rocks
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Serpiente Reposado
Bold, slightly spicy, and deeper in profile.
Best for: Whiskey drinkers
Shop This BottleReady to Find Your Bottle?
Tequilas from underrepresented founders, curated by UrFriendCharles.
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