While working with fresh ingredients is always preferred, the best tequila for margaritas perks up even the most lackluster mixes. If you keep any of these spirits on hand, you’re halfway to an excellent margarita.
From fresh agave-forward silvers to slightly woody reposados, these tequilas pair perfectly with the sweet citrus flavors of margaritas. They don’t just get lost in the mix, either.
These spirits bring a flavor profile all their own. For the best-tasting margaritas, try some of these recommendations.
An unaged tequila produced from all Blue Weber Agave, this spirit is remarkably smooth. The award-winning Espolòn Blanco packs a lot of sweet agave flavor with hints of tropical citrus. After the fruit flavors, spicier pepper tastes come through. In margaritas, the clean finish with notes of vanilla lingers pleasantly on the palate for a complex aftertaste.
A clear tequila handcrafted in small batches, Patron makes this spirit in the traditional manner. This tequila has a distinct character from the 100% Agave used in the hand-numbered bottles. This spirit has a smooth and sweet taste but a citrusy aroma. The peppery finish is what tequila fans enjoy most, especially in a margarita.
A favorite of bartenders, this Blanco tequila has won numerous awards. The aroma, especially when added to margaritas, presents herbal notes of steamed agave with a citrus twist. More citrus tones are also in the taste of this spirit. Notes of lemon and lime add to the tequila’s smooth and long-lasting finish.
Casamigos doesn’t rush the process of creating their tequila. Starting with mature agave plants at least seven years old, the brand slowly roasts the agave in a traditional brick oven for three days. Slow fermentation with Casamigos proprietary yeast is also used. The resulting spirit is gold in color with fruity notes and some spicy ones from the aging process.
The best tequila for margaritas adds something extra to the standard variation. When choosing this reposado, you’ll add distinct fruity and floral notes to your cocktail. While the aroma has more herbal notes, like rosemary, on the palate, this tequila has a sweetly fruity taste. The finish showcases floral notes with hints of honey and citrus.
A truly balanced tequila, 1800 Silver, is just as enjoyable as a shot as it sipped on the rocks. The smoothness of this spirit makes it feel at home anywhere, especially a sour margarita. The blended tequila adds character with hints of fruit and notes of spicy pepper. None of these flavors is overwhelming, making it an excellent choice for cocktails.
Milagro Reposado has an attractive golden color after being rested for two to four months in American oak barrels. While resting, this tequila develops caramel notes with hints of vanilla and spice. On the palate, caramel is also present, along with peach and black pepper undertones. This tequila brings complex flavors to the classic margarita.
Another silver tequila with lots of agave flavor upfront, this spirit showcases citrus notes. Hints of grapefruit add a touch of bitterness to the otherwise sweet tequila. This light tequila has a super smooth finish, making it the perfect complement to tangy margaritas. It’s also an excellent option for drinking on the rocks!
What sets the Casa Dragones brand apart is its exceptional water source containing minerals enhancing the spirit’s flavor. Using sustainable practices, this tequila has a strong herbal aroma with notes of green apple. Tasting notes include agave paired with warming spices. This combination adds a new spin to the typical margarita.
To be considered a reposado, tequila needs to rest for at least two months, but this spirit ages up to a year. The result is a balanced spirit with a pale gold color. Woody notes from the aging process are present, along with hints of vanilla and tropical fruit. This tequila is an excellent choice for margaritas because of its velvety smooth finish.
The best tequila for margaritas varies by taste. Some might prefer sweeter spirits, while others prefer the complex notes of rested tequila. No matter your preference, there’s something that will suit our list.
I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.