Tequila was once celebrated mostly as a “naughty, rambunctious, raw” libation best quaffed by the young, said F. Paul Pacult in Wine Enthusiast. Now it’s joined the sophisticated ranks of wood-aged Cognacs, Scotch whisky, vintage Port, rum, and straight bourbon whiskey. As this quintessential Mexican spirit became more respectable, the industry began emphasizing classifications for high-end tequilas.
Blanco identifies tequila that is not wood-aged and that is bottled
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