For almost everyone, tequila evokes visions of pitchers of margaritas or two or three too many shots. That type of tequila is the low-cost variety, and there is a lot about tequila that isn't cheap. Tequila is generally created in the Mexican state of Jalisco and exclusively from blue agave. The large, pineapple-like core required to manufacture tequila takes up to a decade to ripen, and it must be collected at just the right moment. These are baked, then mashed to obtain the juice, which is then fermented and distilled to a strength of between 55 and 60 percent alcohol by volume (ABV). At that point, the liquid is Blanco tequila, and you have a beverage based on a plant that takes years to mature and requires expert labor to harvest. Following that, a tequila maker might increase the cost of their product by barrel aging it. After two months in wood, tequila becomes reposado ("rested"), and Anejo ("aged") after at least a year.  The quantity and source of the barrels used to age tequila can vary. However, the most popular are ex-bourbon barrels from the United States. In recent years, demand for higher-grade tequila has increased. And with it has emerged craft tequila. If you want the best craft tequila, you should focus on the blue agave's natural flavors. Mixto tequilas, which are not 100 percent agave, are the first thing to avoid. Another bait to avoid is gold tequilas that are usually just caramel coloring or oak extract.   Here are some things to look for when evaluating a tequila's craft and quality.

1. Was the agave roasted in an oven?

The agave is gradually baked in a brick oven. It is not cooked in a pressure cooker in traditional tequila production. Many experts believe that pressure heating the agave homogenizes it, which is excellent for producing a good product but not so great for maximizing flavor.  

2. Aged, but not too aged.

Although barrel aging can provide certain desirable characteristics to tequila, too much of it is usually detrimental, as the oak flavors suffocate the more delicate agave. Tequila is more like wine than whiskey in this regard, as wine is seldom matured in barrels for more than two years.  

3. Keep an eye out for flavor.

Agave from the Highlands, south of Guadalajara, grows slowly but is sweeter. Agave from the Lowlands has a more earthy and/or herbal flavor. Some manufacturers use only Highland or Lowland agave, while others focus on agave from a specific estate. Wrapping Up Check out what your neighborhood fancy cocktail establishment has to offer and what they're using as a basis the next time you're out looking for the best craft tequila.