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Forbes
3 days ago
- Business
- Forbes
The World's Best Tequilas- According To The 2025 International Wine And Spirits Competition
The Gold Outstanding medal winners in the tequila category from the 2025 IWSC. Tequila is currently experiencing an unprecedented boom. Its growth in popularity and premiumization is undeniable, moving far beyond its traditional image to become a highly respected spirit. So much so that in 2023, it passed whiskey to become the second most popular spirit by volume; only vodka is bigger in the United States, its biggest market. That has led to a surge of excellent tequilas hitting the market, not just in the U.S. but also around the globe, as drinkers discover Mexico's favorite sip. If you are new to tequila or a longtime fan, finding a great bottle has never been easier, but how can you lay your hand on something truly special? Look no further than the International Wine & Spirit Competition (IWSC). Globally recognized as one of the most important global spirits competitions, the IWSC has been uncovering gems for over 50 years. Its rigorous blind judging by industry experts has established its medals as a definitive benchmark of quality. Earning an IWSC accolade signifies true excellence and provides a critical endorsement in the competitive beverage market. Significantly, seven extraordinary tequilas just earned a Gold Outstanding Medal by earning 98 or more points out of 100 from the IWSC, placing them as the finalists for its prestigious 2025 Tequila Trophy. This recognition places them among the elite in the category, highlighting their exceptional quality and craftsmanship. Any one of these finalists represents the pinnacle of tequila production and would be a worthy addition to any tequila lover's bar. Here is a brief recap of each with the judge's tasting notes. For three generations, the family behind Tequila Cascahuín has been distilling tequila in the municipality of El Arenal in the heart of Jalisco, Mexico. Their award-winning Blanco is a masterclass in pure agave expression. Its distinction lies in its unwavering dedication to ancestral methods, particularly masonry oven cooking, which unlocks profound flavor. The result is a vibrant, clean spirit dominated by authentic cooked agave, underpinned by a compelling minerality and bright citrus notes. Here is what the judges had to say about it: Delicate agave aromas intertwine with a whisper of citrus. The palate builds in intensity, with fresh pepper and flickers of cooked agave. The finish - of green vegetal notes and a touch of spice - offers great length. While Tanteo is widely celebrated for its innovative, spicy infusions, the excellence of its core Blanco should not be overlooked. This 100% blue Weber agave spirit serves as the meticulous foundation for all their expressions, which are crafted through traditional slow roasting in brick ovens and careful small-batch distillation. The Blanco's inherent quality confirms that even the base of an adventurous spirit must be impeccably crafted. Here is what the judges had to say about it: A vibrant aroma profile featuring agave, white pepper, leather, and fresh grass. The palate bursts with rich, agave-forward flavours, revealing curious floral nuances of geranium and sweet spices. The finish of citrus and herbs is both warm and lasting. From the accomplished Productos Finos de Agave Distillery, Campo Azul 1940 Reposado offers a beautifully balanced journey into aged tequila. The "1940" isn't merely a number; it suggests a spirit imbued with classic character; it is the year the brand's founder, Don Ricardo Lopez, was born. This reposado is crafted by cooking mature agaves in clay ovens for 30 hours, allowing for direct contact with steam, followed by an additional 24 hours of slow cooking to release complex flavors and aromas. It is then aged in American white oak barrels for six months. The resulting liquid is remarkably approachable. Here is what the judges had to say about it: Aromas of delicate agave and hints of herbs provide an inviting nose. The palate features vibrant agave notes with sweet and nutty marzipan. Spice and florals are layered throughout. The finish is long, with additional notes of olive and capsicum Sierra Blanco holds a unique and powerful position on the global stage, particularly as a dominant force in European markets. Its special appeal lies not in overt complexity but in its unwavering consistency and broad appeal, serving as a significant gateway for countless consumers entering the world of tequila. While not designed for extended sipping, its clean, straightforward profile of sweet agave and crisp citrus makes it an incredibly reliable and effective spirit for mixing. Here is what the judges had to say about it: Fragrant notes of smoky barbecue meat mingle with intriguing blue cheese and ripe pineapple. The lively palate reveals earthy notes reminiscent of Jerusalem artichokes, brightened by herbal sweetness and a spicy, peppery finish. Delightful rusticity. Pancho Datos, from Casa Marengo, is a tequila with a truly heartwarming backstory. Founded by Luis Carlos Grijalva to honor his poetic grandfather Ricardo Grijalva de Leon, who wrote poems about his experiences in the Mexican Revolution, this reposado infuses every drop with a sense of personal legacy. Made using traditional methods in El Arenal, this tequila is crafted from 7-year-old agave that's roasted in masonry ovens and distilled twice. It's then aged for ten months in ex-bourbon American white oak barrels. That yields a beautifully smooth and inviting sipping tequila. Here is what the judges had to say about it: The nose is a captivating blend of herbal and grassy tones, accompanied by pickled gherkin and spicy pepperoni. On the complex palate, vibrant fruit emerges, supported by a robust herbaceous backbone, while subtle wood adds depth to the outstanding finish. Lagrimas Tequila represents a fascinating exploration of terroir in tequila. Created by Altamar Brands and produced in collaboration with the esteemed Rosales family of Cascahuín, each of their releases is a "Single Ranch" tequila. That means each unique bottling uses ingredients from a single agave ranch to highlight the complexities that different regions can impart on a single tequila style. Their award winning La Loma is the fourth field harvested for the brand and the first from the state of Michocan. It rested for just three months and was a small limited release bottling. Here is what the judges had to say about it: The alluring aroma reveals delicate notes of cooked agave balanced delightfully by a grassy and zesty character. On the palate, herbaceous flickers of curry leaves and dried oregano emerge, complemented by gentle wood undertones and an outstanding finish. Ocho Añejo is nothing short of revolutionary, consistently redefining expectations for premium tequila. Co-created by the legendary Carlos Camarena and the late Tomas Estes, it pioneered the "Single Estate, Vintage" concept. This means each expression hails from agave harvested from a specific, named field, showcasing the unique nuances of that particular terroir and harvest year. Every bottle provides the details of the entire process, making Ocho tequila ideal for vertical tastings. Their Añjeo has been aged for over a year, and it's a collectible masterpiece. Here is what the judges had to say about it: Enchanting touches of orange leaves, sweet grass, spice, and pepper, evocative of an antique Chesterfield. The pure, silky palate unfolds with fresh grass and gentle vanilla, balanced beautifully by lively peppery spice and sweetness. A long, fine cigar finish. Follow here for the most up to date information about the ever changing beer, wine, and spirits industry.
Yahoo
27-05-2025
- General
- Yahoo
Wine expert says you're storing and drinking wine wrong
Almost half of people in the UK claim to be a wine buff but a study found many of us are making common errors. Topping the list of mistakes include thinking white wine, or Rose, should be served straight from the fridge, while experts say seven to 10 degrees is the perfect serving temp. Other faux pas include holding the glass by the bowl (42 percent), putting ice in white wine (29 percent) – or filling the glass almost to the brim (21 percent). Adding a dash of lemonade (16 percent), ordering the second cheapest wine on the menu to save face (20 percent) and storing bottles upright, instead of on their side (21 percent) are other common mistakes people make, according to the study by IWSC. (International Wine & Spirit Competition) READ MORE: Tonight's Swansea City news as McBurnie move predicted, O'Brien race hots up and Martin to take over rivals READ MORE: Mike Tindall calls for help as he issue update on sad family health news Wine expert, and broadcaster, David Kermode, who was involved in the study said: 'UK wine drinkers are among the most enthusiastic, so it's well worth separating fact from fiction, understanding the basics and banishing the myths, to guarantee the best experience. 'A heavy bottle, a fancy label, or the presence of a cork might give the impression of quality, but they don't guarantee it. Ultimately, it's what's inside the bottle that matters, so understanding how to serve, taste and store wine properly makes all the difference.' On average, Brits drink seven glasses of wine a week, spending an average of £13 on a bottle, but are happy to spend up to £32 for a special occasion. And when it comes to how we store our wine, 21 percent keep it standing up in a kitchen cupboard, 13 percent keep it on the kitchen counter, while a further five percent store it in the garage. Christelle Guibert, IWSC CEO, said: 'At the IWSC, our blind tasting process ensures every wine is judged solely on its merit, without influence from price, label or bottle. This rigorous approach provides those looking to try new wines with a truly reliable benchmark for excellence.' To help the nation's wine drinkers, wine connoisseur David Kermode offers his top tips on how to drink, store and serve wine like a pro… Overlook the label - A traditional label with a grand château might look expensive, but appearances can be deceiving. Great wines often come in simple bottles. Look for medal-winning wines from reputable international competitions such as IWSC – these are often judged blind, purely on taste, by renowned, unbiased tasters. Serve wine at the correct temperature - Serving wine too warm or too cold can dull its flavour: red wine should be served slightly cool, at around 12–14°C (not room temperature). For white and rosé: chill to 7–10°C so it's cold but not ice-cold. Serve a sparkler between 6–8°C for freshness and finesse. Hold your wine glass by the stem - This keeps the wine at the right temperature and lets you enjoy the aromas. Holding the bowl warms up the wine and can impact its bouquet. Pour less, taste more - Don't be tempted to pour too much. Fill the glass as far as its widest point - this allows the wine to aerate and makes swirling easier, which enhances aromas and taste. Don't fear the screw cap - Screw tops are not a sign of cheaper wine. Many top vineyards use them to lock in freshness and avoid taint from dodgy corks. Experiment with regions and grapes - Don't limit yourself to the usual suspects. Try unfamiliar grape varieties or lesser-known wine regions - you might discover a new favourite (often at a better price). Store wine away from heat and light - Keep wine in a cool, dark place - ideally laying it down if it has a cork. Avoid warm kitchens or fluctuating temperatures and never keep a wine bottle in direct sunlight. Avoid adding ice - Ice dilutes the wine and deadens the flavour. Instead, chill your wine in the fridge, use an ice bucket with added water and salt for quicker cooling, or add some frozen grapes because they won't melt into the wine. Avoid needlessly heavy bottles - Bigger is not better so a weighty bottle is not an indicator of a premium wine - it's the liquid inside that counts. What grows together, goes together - When picking wine to pair with food, remember the golden rule: what grows together, goes together. Foods and wines from the same region usually make a great match.
