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Forbes
2 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.
Forbes
4 days ago
- Business
- Forbes
What Is So Special About Tahona Tequila?
A heavy volcanic stone wheel, or tahona, is a traditional tool to crush agave and imparts a unique profile to the tequila it helps produce. The tequila category has exploded over the past decade, with global sales surging more than 60% since 2016 and U.S. consumption alone growing by 302% since 2006, according to the Distilled Spirits Council of the US. But amid all the celebrity-backed bottles and high-speed production, there remains a small but passionate corner of the industry committed to traditional methods. One of the oldest among those techniques is the use of a tahona—a two-ton volcanic stone wheel—to crush agave. At La Alteña Distillery in Jalisco, which has been active since 1937, El Tesoro remains one of the few brands in Mexico to use the tahona exclusively. After the piñas, or hearts, of the agave plants are cooked, the tahona rolls over the agave to crush it. Many producers blend tahona-crushed juice with extract from more modern roller mills, or liquid from diffusers, which use hot water under high pressure to extract sugars. El Tesoro's commitment to this labor-intensive method is both practical and deeply personal. 'The tahona stone is what sets us apart from most other tequila producers in Mexico,' said Jenny Camarena, El Tesoro's new Master Distiller. 'There are only a handful of others who use this method. It's what has always been done for El Tesoro, and it has helped me decipher and detect El Tesoro in a blind tasting.' Flavor is a major reason the method persists. Tahona crushing preserves the nuance of the roasted agave, which generates the sugars that contribute to fermentation. This in turn leads to a spirit rich in earthy and cooked notes with a unique mouthfeel. 'I know what a tahona-crushed agave spirit tastes like every time – the cooked agave flavors I get like sweet potato, tamarind, baked plantains, caramel and grilled apricots are preserved, not zapped,' Camarena explained. 'The stone itself leaves a gentle earthiness and mineral character.' In the wider tequila market, flavoring has also been at the center of a recent, high-profile lawsuit. Diageo—parent company of Casamigos and Don Julio and one of the top beverage conglomerates by market cap—has recently been targeted by a class action suit over claims that their '100% agave' label is misleading and leaves room for the use of additives. Diageo disputes the claims. Still, an ongoing back-and-forth could leave an opening for tequilas that back up their flavor with demonstrated, traditional methods. Even beyond flavor, the tahona is a symbol of El Tesoro's philosophy. The stopper on the brand's bottles are even made out of a tiny stone shaped like a tahona. 'It's like our special tool, our symbol, that has been there since the distillery first opened,' Camarena says. 'It has seen us through the years, it knows the stories of La Alteña.' From a business standpoint, tahona-based production is likely one of the least efficient methods of extracting sugars from agave, and the lengthy process is often traded out in favor of scale. In fact, replacing a tahona—especially the one in use, which is as old as La Alteña itself—wouldn't be easy. El Tesoro's tahona is as old as their distillery itself, which was founded in 1937. While the current stone could last another 20 to 25 years, a backup plan is already in place. 'I do know a person who got a stone for a project and never used it and that is willing to give it to me, just in case,' Camarena said. 'El Tesoro would not be El Tesoro without the tahona stone.' In a landscape chasing efficiency, using a tahona to make tequila is a reminder that a faster process isn't necessarily better.
Forbes
6 days ago
- Business
- Forbes
Tequila Isn't Popular In India. A Movie Star And Musician Are Trying To Change That
Actor Rana Daggubati and musician Anirudh have launched India's first celebrity tequila with Harsha Vadlamudi (not pictured). Traditionally, tequila hasn't been popular in India. The nation is the world's largest consumer of whiskey, which accounts for close to 70% of spirit sales in the country. Tequila sales have historically lagged, but interest in the Mexican spirit is increasing, and tequila is now the fastest-growing alcohol segment in India. Two of India's biggest stars are trying to intensify that trend with India's first celebrity tequila, Loca Loka, which is available in the U.S. and India. The brand is a partnership between actor Rana Daggubati and musician Anirudh. Daggubati is known for his roles in modern classics of Indian cinema including the Baahubali series of films, which are among the highest grossing Indian films of all time. He also stars in the Netflix series Rana Naidu, an adaptation of the show Ray Donovan. Meanwhile, Anirudh is one of Spotify's top-streamed artists, is known for viral hits like 'Why This Kolaveri Di' and 'Vaathi Coming.' The entertainment stars are also working with Harsha Vadlamudi, a brewery owner and entrepreneur. During a Zoom call, the trio told me how Loca Loka tequila is steeped in their passion for this spirit. 'Most of us are extreme consumers that have become creators,' Daggubati says. 'In my life I've watched a lot of films. So I'm making the films that I've watched and I like. Anirudh has heard so much music in his life, he's creating music. And we got someone like Harsha, who's living his dream in the manner of consuming and creating.' Daggubati adds, 'across each industry, film music, F&N [food and beverage] all of us came together, and we've all been fans of tequila, and we've understood that there is a niche, and we thought that this was a niche that we could build [on].' Traditionally, Anirudh says Indian drinking culture has been all about whiskey. 'Generation after generation, that's how it's been, but I feel like the new generation now, especially the younger people, are shifting to tequila.' The first step to creating Loca Loka was developing a quality product. 'We visited almost 10 to 12 distillers around us and also around Tequila and Guadalajara. In the highlands, lowlands, and everywhere,' Vadlamudi says. 'Each distiller actually created around 6 to 8 profiles for us. So we had to narrow that down. There were around 100 to 120 profiles, we tasted.' Actor Rana Daggubati and musician Anirudh (center) have launched India's first celebrity tequila with Harsha Vadlamudi (left). Anirudh says this process was intense and immersive by design. 'Rana and I also were lucky enough to go there to our distillery to go through the process to meet the family who is making it for us [and learn] how they produce it. So there was a lot of due diligence, which was done before we got into it, and I think that is the right way to do it as well. We don't want to be just the first Indian tequila brand out there. We had to make sure that we got to do this right.' The finished products are made from 100% pure agave that is naturally fermented with a special yeast strain. The reposado is aged on French and American oak barrels for several months. Both have wide complexities of flavor, and are sure appeal to tequila fans in both the U.S. and India. The blanco tequila recently won a gold medal at the San Francisco World Spirits Competition, and the reposado took home a silver medal. Daggubati is particularly proud of the reposado. 'There's never enough every time there's a party at home,' he says. He adds his favorite cocktail is now a reposado Old Fashioned and that the reposado is acting as a gateway for whiskey drinkers interested in exploring tequila. 'We've been able to convert a large set of whiskey drinkers into reposado drinkers,' Daggubati says. 'That happened very organically and quickly. There's always been a finesse associated with whiskey in some manner, artisanship in some form, which I think the reposado brings out very beautifully.'
Travel Daily News
7 days ago
- Business
- Travel Daily News
American Airlines introduces tequila in flight
American Airlines introduces Socorro Tequila and new snack offerings, enhancing inflight experiences and expanding buy-on-board choices for customers. American Airlines is elevating the inflight experience with a bold, flavorful move – tequila is officially taking to the skies. Customers asked, and American Airlines answered. Starting June 1, the airline will begin offering tequila on select flights as an inflight alcoholic beverage option for eligible customers. For this milestone moment, American knew it wanted to select a brand the airline can connect with beyond the glass, which is why the airline selected Dallas-Fort Worth's own award-winning Socorro Tequila. Socorro Tequila is crafted in the highlands of Jalisco using traditional methods and 100% Blue Weber agave. Known for its clean, additive-free profile, Socorro Tequila delivers a premium flavor that will elevate any journey at 35,000 feet. Tequila will be on board all American flights for customers to sip and enjoy by the end of June. This addition reflects American's ongoing efforts to reinvigorate the customer experience across all touchpoints of the travel journey. New offerings beyond the drink cart The airline continues to serve customer favorites and is expanding its offerings. Starting June 11, customers in premium cabins will be able to enjoy a new midday snack basket in addition to the morning and afternoon snack baskets American already offers. New offerings include: Morning snack basket: Fresh clementine, B'cuz Cherry Pistachio Granola Bites, Think Jerky Free-Range Turkey Stick, Blake's Seed-Based Breakfast Bar +Protein, Bare Organic Apple Chips and Wonderful Sea Salt & Pepper Pistachios Midday snack basket: Tate's Chocolate Chip Cookies, Garrett White Cheddar Popcorn, Cooper's Cheese Straws, Cooper Street Granola Bakes, BobbySue's Nuts Everything Goes Nuts and Think Jerky Grass-Fed Beef Stick Afternoon snack basket: Homefree Vanilla Mini Cookies; Miss Vickie's Sea Salt Chips; Over Easy Almond & Raisins Oat Bar; CauliPuffs White Cheddar Corn, Rice and Cauliflower Puffed Snack; Wonderful Sea Salt & Pepper Pistachios; and Think Jerky Grass-Fed Beef Stick Main Cabin customers are also getting new options to choose from with the expansion of American's buy on board offerings launching on select flights starting June 1. They include: A hearty steak and pimento cheese sandwich, bringing bold Southern flavor to the skies Tray table tapas, featuring olives, dried apricots, beef jerky, pistachio, white cheddar dip, pita chips and brownie brittle — perfect for customers who prefer a shareable, snackable experience Brooklyn Biltong Steakhouse Air Dried Beef Jerky, a satisfying, high-protein option ideal for longer flights or quick bites These new selections are in addition to the fruit and cheese tray, the Tostitos Snack Box and Doritos Cool Ranch Minis that are already available for customers to purchase inflight — building on American's commitment to offer more choice and flexibility to all customers, no matter where they are seated. But American is not stopping at new food and alcoholic beverage offerings. The airline is also making buy on board options available for purchase on more flights. Customers will now be able to purchase the new offerings on mainline routes starting at 1,100 miles. Alcoholic beverages will continue to be offered on flights of more than 250 miles. American introduced tap to pay earlier this year, making it easy for customers to pay for their inflight food and alcoholic beverages with the tap of their smartphone, smartwatch or credit card. American gave AAdvantage members even more options with the introduction of miles as form of payment, where members can redeem AAdvantage miles to purchase inflight food and alcoholic beverages. Whether customers are enjoying a premium sip of Socorro or diving into a fresh new snack, American Airlines is delivering an elevated inflight experience that blends local flair, culinary creativity and customer-focused innovation.
BBC News
27-05-2025
- Business
- BBC News
The return of Mexico's famous Tequila Express train
With "tequila tourism" gaining popularity in Mexico, a train taking tourists to the home of the spirit has relaunched after nine years away. The Tequila Express offers a gateway to an intriguing culture, alongside impressive on-board cocktails. As I boarded the Tequila Express at Guadalajara railway station, a tour guide with curly gelled hair was holding court in a bar carriage. Holding a gold-coloured microphone and a bottle of tequila, he spoke enthusiastically to a group of Mexican tourists about their country's famous spirit. At 10:30, when the train left the station, he handed out shot glasses. From Nuremberg's Techno Train to the late-night London to Margate Train, I've witnessed many chaotic alcohol-soaked railway adventures. I wondered if the long-awaited return of the Tequila Express, the tourist train running between the city of Guadalajara and the town of Tequila in Mexico's Jalisco state, would signal a similar experience. The Tequila Express launched in 1997 to serve the nascent "tequila tourism" industry in Tequila, its namesake city, which now has a population of around 45,000 and is the epicentre of the tequila industry, home to around 25 distilleries. Knocking back tequila on the two-hour, 65km ride across Jalisco's cactus- and agave plant-lined landscape proved popular, and, in 2012, the Jose Cuervo tequila company launched a rival – and much more expensive – tourist train on the same route. The original Tequila Express stopped running in 2015, then relaunched in 2017 in collaboration with the Herradura tequila brand. In 2020 it stopped again, as Covid decimated tourism. It finally returned in September 2024. Mexico's tourism industry was healthy again, and by 2023, Tequila was attracting 1.2 million visitors a year, with more distilleries offering tours. Government authorities and tourism companies reportedly invested around 170 million pesos (£7m) to get one of the world's most unique short-distance tourist trains, which offers a trip directly to the heart of the culture behind Mexico's most famous export, back on track. Carriages were refurbished for the relaunch, to the degree that my journey felt more boutique hotel than party train. I'm teetotal, so at a marble-topped bar I ordered Almave, a non-alcoholic spirit made from the same agave plants used for tequila. Piped mariachi music was constant, and tasteful low-light lamps were attached to wood-panelled walls. TV screens showed distilleries and tacos: pleasures awaiting us in Tequila. Onboard, I chatted to Antonio Cabrera from northern Mexico, who told me he was 55, but only now taking his first Mexican train journey. With Mexico currently lacking a country-wide passenger rail network, its best-known trains are arguably tourist routes such as the Tequila Express, the controversial new Tren Maya, and the Chepe Express Copper Canyon train. There were a few European backpacker types dotted throughout the carriages, but most passengers were well-dressed middle-aged Mexicans, like Cabrera. As a bartender stirred a creamy cocktail, carefully placing herb sprigs on its textured glass, Cabrera and I happily agreed that there seemed little sign of the trip getting messy, at least before we got to Tequila. The mic-wielding guide explained flavour notes as tourists gently sipped. Cabrera himself was drinking Corona. "I'm from the border area; tequila is not that popular there," he said. "But I want to try tequila later." The drinks had a socially lubricating, if not quite party-starting, effect. An exuberant American in a floppy sunhat named Leigh was on her second Tequila Express trip, and eager to talk about the previous ride. "People were dancing as they got more inebriated," she said. Silverton belly danced as we trundled past rows of Agave tequilana, the species of large, spiky blue agave farmed for tequila. The train's carriage windows were enlarged during the refurbishment to allow for better views. In the far distance, Jalisco's mountains loomed over orange-dry land. The agaves, planted by farmers with regimental precision and bearing blue sword-like leaves, had conquered the dirt all around us. The agaves' ubiquity can be explained by regulations. Since 1974, for tequila to legally be tequila, it has needed to be produced in Jalisco or one of the designated tequila municipalities located in four other states. In 2006, Unesco named Tequila's cinematic, agave-dominated rural landscape, along with the town's ancient industrial facilities, a World Heritage site. When we arrived at Tequila's Sun-blasted single-platform station, buses took tourists to agave fields and the massive distillery owned by Sauza, a major tequila producer. Passengers can buy these tours as part of train ticket packages or explore Tequila independently after departing the Tequila Express. I'd arranged to meet tour guide Luis Alberto Gutiérrez Rojas in the town's main square. We met by the large, colourful "TEQUILA" letter blocks erected for Insta-tourism impact. Around us, street musicians created a sound-swirl of guitar, trumpet, accordion, double bass and wailing vocals. Gutiérrez showed me a vast mural depicting lightning striking agave plants. This, he said, represented Indigenous people discovering the liquid that would become tequila, long before the Spaniards arrived in the 1500s. According to legend, after lightning struck agaves, juice from the burned plants fermented and the alcoholic discovery was made. He pointed out the faces of people from tequila-producing families depicted in the mural. The Cuervo and Sauza families were among Tequila's early commercial distillers, beginning in the 18th and 19th Centuries, respectively. These names still adorn some of Tequila's biggest distilleries. More like this: • The Train Maya: Mexico's ambitious new tourism megaproject • A 58-tunnel slow train through India's Eastern Ghats • The Baltic Express: Central Europe's new hop-on hop-off train We walked along Calle José Cuervo – as well as a distillery, an entire street bears the Cuervo name – and into a small cantina. A green sign behind the frayed wooden bar read: "One More Batanga". La Capilla is Tequila's oldest cantina and a place the Tequila Express staff said I must visit – for atmosphere if not alcohol. The batanga cocktail was reportedly created here in the 1960s by founder Don Javier Delgado Corona, using Coca-Cola, lime and El Tequileño Blanco tequila made in a distillery 500m from the bar. Don Javier died in 2020 aged 96, but still keeps watch over the bar in portrait form, depicted with white hair and offering a batanga. I ordered a "virgin" batanga from the barman, who assured me that he was related to Don Javier. I gave two guitar-toting musicians wearing huge black hats 100 pesos (£3.80) to play a jaunty song, then got chatting with an agave farmer. I nodded as he complained about the plant's price dropping to under 10 pesos (38p) per kilogram due to supply outstripping demand. The next morning, I was on farmland myself. I'd booked a tour with Atanasio Tequila, a small distillery also recommended by Tequila Express staff. Sheccid Carranza, who started working with Atanasio after her family invested in the company, took me to the distillery's agave field in the back of a truck. Some other Tequila tours, including Sauza's, also visit agave fields. But many are more about consumption than education, with reggaeton-blasting party trucks designed to resemble tequila barrels carrying shot-downing tourists around town. "Drinking, drinking, drinking," said Carranza. "We were forgetting about the essence, the roots… we don't appreciate how much the field workers work." Picking up a barretón – a shovel-like tool – Carranza stabbed the base of a large agave then pulled up a pineapple-sized mini-agave. She held it aloft, like a hunter with freshly slain prey. This was a hijuelo, a young agave that grows from its parent via asexual reproduction. "Your turn," said Carranza. I made 40 barretón stabs to a nearby hijuelo's base before hearing the crunch signalling that I could pull the spiky infant agave free. Carranza said that if I were a real field worker, harvesting one hijuelo would earn me one peso (4p). Planting it away from its parent plant, where it would grow for around seven years before being harvested, would earn me another peso. Carranza said that these field tours show that behind every tequila shot is a culture of hard work and farming experience. She handed me a pick-axe-like tool called a talache and ordered me to dig a hijuelo hole. I thudded the talache into the ground. As red dirt flew up, I considered how, rather than a ticket to alcohol oblivion, the Tequila Express opens up a far more insightful ride. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
