FAQ's

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• Tequila is a distilled spirit made exclusively from the Blue Weber agave plant, primarily grown in designated regions of Mexico. By law, it must be produced in certain states — most famously Jalisco — and meet strict standards regulated by the CRT (Consejo Regulador del Tequila).

• It means the tequila is made entirely from Blue Weber agave sugars — no added cane or corn sugars. This is the gold standard for purity, flavor, and authenticity.

• Blue Agave. Premium tequila is made from 100% blue Weber agave plant, a succulent related to lilies, not a cactus. 
• The Piña. The heart of the agave plant, called the piña, is harvested and roasted to convert its starches into sugars. 
• Fermentation & Distillation. The sugars are extracted, fermented, and then distilled to create the spirit.

Tequilas are classified by their aging process:    

• Blanco (or Silver). Unaged and bottled within two months of distillation. Crisp, pure agave character; pepper, citrus, herbal notes.
• Joven (or Gold). A blend or simply colored with additives. Not recommended by Real Tequila.
• Reposado (Rested). Aged for at least two months and no longer than 12 months in oak barrels. Balance of agave brightness with soft vanilla, caramel.
• Añejo (Aged). Aged for a minimum of one year and no longer than 3 years in oak barrels. Rich, smooth, with oak, spice, and dried fruit complexity
• Extra Añejo (Extra Aged). Aged for a minimum of three years in oak barrels. Deep, luxurious, often resembling fine cognac or whiskey.

•  Designated Regions. For a spirit to be called tequila, it must be produced in Mexico within the  legally designated region, primarily the state of Jalisco. 

• Worms. The "worm" sometimes found in a bottle is a gimmick and typically appears in Mezcal, not true tequila. 
• Agave Type. Only Blue Agave can be used for tequila, while mezcal can be made from various types of agave. 
• Mixto vs. 100% Agave. "Mixto"  tequilas are only 51% agave and may contain other sugars, while 100%  agave tequilas are made solely from the blue agave plant 

• Blanco showcases tequila in its purest form, exactly as the distiller intended before oak aging adds extra flavors. It’s the truest expression of the agave and the production craft.

• Up to 1% of certain flavorings, colorings, or sweeteners are allowed by law — often to soften or mask flaws. At Real Tequila, we celebrate 100% additive‑free brands for their transparency and authentic character.

• Use a tulip-shaped glass to focus aromas. 
• Observe the color and clarity.
• Gently swirl, then inhale slowly — notice cooked agave, citrus, earth, spice.
• Sip, let it coat your palate, and note evolving flavors.
• Appreciate the finish — its length, warmth, and complexity.

• Absolutely! Blanco works beautifully with fresh ceviche or grilled vegetables, Reposado with roasted meats, and Añejo with dark chocolate or rich mole. Pairing can elevate both the food and the spirit. Click here to See our expert food pairings.

• No — all tequila is mezcal (a spirit from agave), but not all mezcal is tequila. Mezcal can be made from many agave varieties and in more regions, often with a smoky profile from traditional roasting.

• Keep bottles upright in a cool, dark place with the cap tightly sealed. Once opened, tequila won’t spoil but may lose intensity after a few years. Make sure to visit our Does Tequila Go Bad page for more tips on keeping your tequila in optimum condition.