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+1
The flavors change, but the process remains the same.
A day with the jimadores in San Juanito de Escobedo, and the blisters to prove it
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Navichi Springs water takes the long way to your glass
Oct 26, 2026
At $42.99, the taste earns attention beyond the celebrity connection
Bacardi’s big seller proves selling well isn’t the same as tasting good
Los Valles agave, with an earthy streak that refuses to blend in
Oct 21, 2026
Two weeks with pepper extract makes cocktail heat the whole point
Six months in oak, with balanced flavors and a lighter body
Just 10–15 days in untoasted French oak adds balance without taking over
30 months in Burgundy and Loire wine casks makes the oak count
A well-made Highlands pour with plenty to like, not quite love
Oct 11, 2026
Acacia, cherry, and two oaks bring complexity without burying the agave
Above 7,200 feet, slower fermentation is part of the plan
Calvados casks, silver filtration — an overworked pour that loses the agave
Tahona-crushed, copper-distilled, 46.3% ABV — plenty to get excited about
A $29.99 pour with a share of old-school production
José Luis Ruiz revives a family name worth paying attention to
Oct 10, 2026
Four generations of Highland agave, three months of oak, and standout value
Oct 6, 2026
Every bottle we scored 90 points or higher, January 1 through October 18
Every Tequila Report list in one place, sorted by what you're actually shopping for.
Fifteen reviewers scored more than 350 brands. Here are their favorites.
Arriesgado's two 89-point bottles are made with mallets, fire, and patience.
Two families, Chardonnay barrels, and ceramic bottles worth giving and keeping.
Four traditional techniques almost no brand uses
Fourteen answers to the questions most drinkers stop asking too soon.
Four master distillers explain why smooth tequila is made, not fixed.
