|Tequila shots at Milagro Modern Mexico | Emily McDonald|
A good tequila is meant to be sipped, like a fine scotch, in order to fully appreciate the nuances of its warm, complex flavor -- no lime and salt required. St. Louis has got craft beer down pat and we can boast of some truly top-notch vodka and whiskey bars. But where to go when you want some good tequila? Lucky for you, we've done our research and have assembled this guide to our favorite spots, each one with their own unique take on this distinctive spirit.
The tequila you remember from that one bad night in college was likely the result of a less expensive mixtos (a blend of tequila and sugar) and maybe a worm (a touristy gimmick). Aficionados stick to 100 percent blue agave tequila. To make pure tequila, the agave is fermented in wooden or stainless-steel vats, then distilled and then either bottled as blanco (silver) tequila or aged in oak barrels from two to twelve months for reposado tequila, one to three years for anejo tequila or more than three years for extra anejo. Aged tequilas offer a smoother, more complex taste. In the end, however, the best tequila is always the one that you like.
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