Imagine this scene, repeated in bars around the world: a shot glass, a lime wedge, and a salt shaker land on the counter. For many, this is the only known method and the answer to the question of how to drink tequila. The problem is, this popular ritual, instead of enhancing its flavor, most often… destroys it. Especially when the glass contains a premium spirit, crafted with passion and artisanal precision.
If you truly want to discover the richness of flavor of this Mexican treasure and learn how to drink tequila, it’s time to abandon old habits. In this article, we will debunk the myths and show you the 3 most common mistakes that are preventing you from experiencing the true character of good tequila.
Mistake #1: The salt and lime ritual
This is by far the most popular and greatest sin committed against good tequila. Where did it come from? Historically, this ritual was used to mask the harsh, unpleasant taste of cheap, low-quality mixto tequilas. The salt was meant to numb the taste buds, and the sour lime was to kill the unpleasant aftertaste of the alcohol.
In the case of a premium tequila made from 100% agave, like Casa Don Ramón, the situation is the opposite. Such a spirit offers a complex bouquet of flavors and aromas – from the sweet notes of cooked agave, through citrus, to accents of vanilla, caramel, or oak in the aged versions. Using salt and lime is like pouring ketchup on a filet mignon – it completely kills all the richness that the master distiller worked so hard to create.
How to do it right? Premium tequila should be sipped. Drink it slowly, without any additives, from a proper glass (like a tasting glass or a small white wine glass) to be able to fully appreciate its aroma.
Mistake #2: Keeping the bottle in the freezer
Another popular myth, likely borrowed from vodka, says that tequila should be served ice-cold. While it’s true that a low temperature makes alcohol seem smoother and less “harsh,” it comes at a huge cost.
Extreme cold literally “closes off” and paralyzes the volatile aromatic compounds responsible for the spirit’s flavor bouquet. By putting a bottle of premium tequila in the freezer, you are voluntarily giving up 90% of the experience. All the subtle fruity, floral, or oaky notes become undetectable. It’s like watching a color movie on a black-and-white television.
How to do it right? Tequila is best served at room temperature or slightly chilled. If you prefer a cooler drink, add a single, large ice cube to the glass, which will melt more slowly without diluting the alcohol too much.
Mistake #3: Treating tequila as a quick shot
Over the years, tequila has gained a reputation as a “party shot,” drunk quickly for effect. This is a huge oversimplification that reduces an entire rich category of spirits to a single, primitive function. The truth is that different types of tequila serve completely different purposes.
- Tequila Plata (Blanco), like Don Ramón Punta Diamante Plata, with its freshness and distinct agave notes, is a fantastic base for premium cocktails such as the Margarita or Paloma.
- Tequila Reposado, like Don Ramón Punta Diamante Reposado, which has spent several months in a barrel, gains smoothness and notes of vanilla. It can be sipped slowly or used in more complex drinks.
- Tequila Añejo, like Don Ramón Platinium Añejo Cristalino, aged for years in oak, is in a category of its own. Drinking it as a shot is like downing a glass of 18-year-old whisky in one gulp. It is a spirit for slow sipping, for discovering notes of dried fruit, chocolate, and spices.
How to do it right? Think of tequila as a whole family of spirits. Match the type to the occasion – Plata for cocktails, and Añejo for a quiet tasting in an armchair.
Now you know how to drink tequila to get real pleasure from it. Let go of old habits and start discovering its authentic, complex flavor. Discover the different profiles of Casa Don Ramón tequila in our store and begin your tasting journey anew.