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Looking for the best tequila or mezcal for Cinco de Mayo? We’ve got you covered. Commemorating the anniversary of Mexico’s victory over the French Second Empire at the Battle of Puebla in 1862, Cinco de Mayo is an annual celebration that is often confused with Mexico’s Independence Day. So if you’re looking for a good tequila, mezcal, or sotol to try, either neat or in your favorite margarita, be sure to snag one of the bottles below.
(credit: Loco Tequila)
Loco Tequila, the first and only ultra-luxury terroir tequila from the El Arenal region of Jalisco, Mexico, introduces its Loco Tequila Blanco ($135) at 40% ABV. After three years of success in the Mexican market, the passion project of Pedro Padilla, Gabriel Roqueñí and Juan Pablo Torres Padilla debuts in the North American market. Unlike other tequilas on the market, Loco Tequila is fully committed to making a distillation that shows the very essence of agave: it is the first tequila house to adopt the “double jima” or double shave of pineapples of agave with each batch production. presenting a creamy and well-structured tequila. Additionally, each bottle is numbered and delivered in a unique case designed by legendary artist Jan Hendrix.
(credit to: El Cristià)
Made in limited quantities, El Cristiano Extra Anejo Black Label ($130) is aged for three years in American oak. A sipping tequila of unparalleled complexity, this tequila provides a balance between the spirit of agave and tasting notes of white oak, raisins, dates and a smooth and luxurious finish. The fast-growing brand from the Highlands of Jalisco, MX also supports many children’s charities in Arandas, MX and is available nationwide at top restaurants and mainstream retailers like Total Wines and More.
(credit: Montelobos Mezcal)
Uniquely distilled for the third time with turkey breast, seasonal fruits and spices, Montelobos Pechuga ($129.99) is made from organic agave grown in Espadin. Montelobos prides itself on using traditional production methods such as a mule-drawn stone tahona for grinding and a wood-fired copper vat distillation process to ensure a warm, smoky sip. Creating flavors of toasted almonds and maple honey, ensuring a warm, smoky sip, the mezcal is fermented in open pinewood vats without added nutrient yeasts.
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Doña Vega’s Tobalá ($129.99) is harvested from the wild Tobalá maguey found in the high desert canyons. Responsibly harvested and produced by a fifth-generation women-owned farm in a small town on the outskirts of Oaxaca, Doña Vega’s Tobalá has a creamy, velvety mouthfeel. Considered the ‘king of mezcals’, Tobalá is highly sought after, with a sweet nose and a long, smooth finish. With tasting notes of smoke (but a more subtle smoke profile), earth, leather and cedar with hints of lemon zest, this mezcal is 43% ABV.
(credit: Mezcal Cathedral)
As the #1 most awarded new mezcal in 2022, Catedral Mezcal offers six types of mezcals, with the Catedral Mezcal Tobala ($89.99) recently winning a gold medal at the San Diego Wine and Spirits Competition. Founded by father-daughter duo Jeff and Sydney Block, Catedral Mezcal brings farm to bottle through partnerships with local communities. Artisan and strictly handmade, their Tobalá is distilled in baking with zero additives and has taste notes of nuts and toffee.
(credit: Phosphor Mezcal)
Directly translated as “match” in Spanish, Fósforo launched in 2022, and its Fósforo Tobalá ($99) uses only wild yeast and some of the largest Tobalá agaves in Mexico. Created by a fourth-generation mezcalero, the mezcal reflects the terroir of the Huehuetlán el Grande region of Puebla, Mexico. Once cooked and fermented, the mezcalero Aarón Alva Sánchez distills the Tobalá agave in copper stills, presenting the mezcal joven (‘young’ in Spanish), unaged and crystalline in color and bottled at 90 degrees.
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Unlike most mezcals, Bosscal Pechuga De Conejo ($99.99) is from Durango, Mexico, not Oaxaca, where most mezcals come from. It is made with very traditional Durango techniques, such as wild agave, open-air fermentation in earthen vats, natural yeasts and distillation in a wooden still called El Veijo. What’s unique about this mezcal is that it’s triple distilled with a skinless rabbit suspended in the still during the third distillation, allowing the liquid vapors to pass through (“chest” means “chest” in Spanish and ” conejo” means “rabbit”). . This results in a truly rich and unique mezcal with a very crisp and smooth light smoke with citrus, orange and blood orange.
(credit: Els Mags Sotol)
Made with 100% wild-grown sotol that is ethically and sustainably sourced from the Chihuahuan desert, Los Magos Sotol Blanco ($59.99) is a triple-distilled sotol, ensuring a smooth sip whether sipped straight as if mixed. The “new” Mexican spirit that is quickly gaining popularity here in the United States, sotol is made from wild-harvested sotol plants that are neither agave nor cactus, but instead have long spine-covered leaves, creating a category of own spirit Co-founded by two Chihuahua natives, Los Magos uses artisanal techniques that have been passed down through six generations of sotoleros to create their award-winning Sotol Blanco (which has no additives). This blend features complex notes of citrus, black pepper, light smoke, honey and eucalyptus leading to a herbaceous finish.
(credit: Grand Mayan Tequila)
With tasting notes of oak and dark chocolate, Grand Mayan Reposado ($89.99) is aged in ex-American whiskey barrels for six months and finished in cognac barrels for an additional two months (for a total of eight months at rest in barrels). It’s smooth to drink, full on the palate and leads to a long, layered and delicious finish. What most separates this tequila from the others is that each tequila is bottled in traditional Talavera ceramic decanters and the Reposado bottles are adorned with hand-applied 24K gold applications. .
(credit: El Tequileño)
Tequileño Añejo Gran Reserva ($89.99) is distilled in copper stills and aged in American and French oak barrels for 2 years. Founded in 1959 by the legendary pioneer of the tequila industry, Don Jorge Salles Cuervo, El Tequileño is produced exclusively at the La Guarreña distillery, 51 Chiapas, Tequila, Jalisco; no other tequila has ever been produced. They harvest only the finest blue agave from the premium growing region, Los Altos de Jalisco and locally source the mineral-rich volcanic spring water from El Volcan de Tequila. This tequila is best enjoyed neat and offers aromas of oak and vanilla with a taste of sweet spices, orange and caramel.
(credit: courtesy of Desolas Mezcal)
Characterized by its fresh botanical flavor profile, Desolas Mezcal is a unique mezcal brand founded by women. Desolas Mezcal Blanco ($52.99) is delicately handcrafted from 100% Salmiana agave in San Luis Potosí, Mexico, unlike most mezcal that is made from sprat grown in Oaxaca, Mexico. Inspired by traditional mezcal production techniques, Salmiana agave is cooked in ovens on the ground presenting a smooth and balanced spirit with a fresh aroma and a smooth and balanced taste.
(credit: PATRÓ Tequila)
PATRÓN Silver ($59.99) is the first of the PATRÓN expressions, it was the ultimate game changer. Passionately handcrafted with just three of the finest, perfect 100% natural ingredients: Weber blue agave, water and yeast, this smooth and sweet tequila is carefully distilled in small batches at the Hacienda PATRON distillery in Jalisco, Mexico. With fruity and citrus aromas and a light peppery finish, PATRÓN Silver elevated a category dominated by low-priced mixed tequila and established itself as the benchmark against which all other tequilas are measured.
(credit: Casa Don Ramón)
Made with 100% blue agave from the highlands of Jalisco, Don Ramón Platinium Cristalino Añejo Tequila ($62 via Reserve Bar) is double distilled and aged in American oak barrels for 12 months. Its smooth flavor is thanks to its patented finishing method, presenting a richer and more robust profile. The transparent Cristalino with a subtle straw tint comes to be thanks to its complex filtration process giving the tequila an aroma of wood and spices and notes of nuts, vanilla, cocoa and cinnamon.
