Tequila!

You may think you know tequila. Maybe you don't. But maybe, just maybe, you should.

Though it has a reputation as a rough distilled spirit, tequila can be incredibly smooth and quite clean-tasting depending on how it's produced. Made from blue agave, good-quality tequila has the characteristics of that plant: sweet, vegetal and faintly floral.

There are three main classifications of tequila: blanco (also called plato or silver), reposado and añejo. Here's a look at their key characteristics and the best ways to experience each.

• Blanco: Unaged, it's clear and has a strong agave taste, floral and sweet. It's good for mixed drinks and for use in recipes containing sugar.
   
• Reposado: Aged 2-12 months in oak casks, this is usually golden in color and has a clean flavor. It has a good balance of agave and wood flavors. It's good for sipping and for drinks.
   
• Añejo: Aged for a year or more in oak, añejo tequila is much darker, even brownish, and has a stronger wood flavor, which can overtake the agave flavor to such an extent that some well-aged tequilas sip like whiskies. It should be limited to recipes where a woodsy flavor is desired.

Good Question:

What's the difference between mezcal and tequila?

Both are made from agave in a specific region of Mexico. Tequila is made only from blue agave and is made in a smaller, protected region. Mezcal has a slightly smokier taste from roasting the agave in an underground pit. It's a unique and interesting flavor experience.

Mezcal may have a reputation for being of lesser quality, but that's somewhat undeservedly so. Legally, mezcal must be made from at least 51% agave (sugar cane is used to make up the difference, and it can give the spirit a harsher, rougher taste). The more agave used, the smoother and more pleasant mezcal tastes. Mezcal made with a higher proportion of agave typically costs more than that made with less.