Most Kentuckians who say they do not like tequila are describing a memory of a mixto shot, not an opinion about agave. If you drink bourbon thoughtfully, you already have the palate for good tequila — the categories just use different words.
Translate the labels
Tequila's categories describe time in oak, exactly like an age statement does. They do not describe quality.
- Blanco: unaged or briefly rested. The equivalent of tasting white dog, except it is meant to be finished — the purest read on distillate quality.
- Reposado: two months to a year in oak. Vanilla, light caramel and spice arrive; this is the easiest crossover category for bourbon drinkers.
- Añejo: one to three years in oak. Darker and rounder, closest to whiskey territory in weight and finish.
Start with a barrel-aged bridge
Our Kentucky-specific starting recommendation is Lunazul Reposado, which rests six months in Kentucky bourbon barrels. The oak is familiar, and it lets you concentrate on what agave actually tastes like underneath it.
Read the label for one phrase before anything else: 100% agave. Without it, you are drinking a mixto, and you will taste the difference the same way you taste the difference between straight bourbon and a flavored whiskey.
Taste it like bourbon, with one change
Use a tasting glass, not a shot glass. Give it two minutes in the glass. Nose with your mouth slightly open. The one adjustment: agave rewards a smaller sip and a longer pause — the finish is where a good tequila separates itself, just like a good bourbon.
Frequently Asked Questions
- What tequila is best for bourbon drinkers?
- Reposado and añejo tequilas are the natural starting point, because their barrel-aged vanilla, oak, caramel and spice notes overlap with what bourbon drinkers already enjoy. In Kentucky we start people on Lunazul Reposado, which is aged in Kentucky bourbon barrels.
Some links on Kentucky Loves Tequila may take you to third-party retailers. Availability and pricing can change.