Tequila
Jalisco produces nearly all of the tequila in Stella's Cellar, with blanco, reposado, añejo and extra añejo from small distilleries and well-known brands.
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Tequila questions
Where does tequila come from?
Tequila must be made in Mexico, in the state of Jalisco or in designated areas of Guanajuato, Michoacán, Nayarit and Tamaulipas, from blue Weber agave. The town of Tequila in Jalisco gave the spirit its name. Highland tequilas from Los Altos tend to be sweeter and fruitier, while lowland tequilas are more earthy and herbal.
What's the difference between blanco, reposado and añejo?
Blanco is unaged or rested less than two months, so it has the purest agave flavor. Reposado rests two months to a year in oak, adding vanilla and roundness. Añejo ages one to three years and tastes richer, with caramel and spice. Extra añejo ages more than three years. Cristalino is aged tequila filtered clear.
What's the best way to drink tequila?
Sip good tequila neat at room temperature in a small glass, like a copita or a Glencairn, to taste the agave. A good blanco is worth sipping, not just for shots. Reposado works neat or in cocktails, and añejo is best neat or on one large ice cube. Save more affordable blancos for margaritas and palomas.
Should tequila be refrigerated?
No. Tequila is shelf stable at room temperature, both before and after opening. Keep it upright, tightly capped, away from sunlight and heat. It doesn't spoil, though the aroma slowly fades once a bottle is mostly empty. Chilling a blanco for shots is fine, but cold mutes the flavor of sipping tequila.