Host's Guide
Twenty years ago, tequila was considered the basest of spirits, relegated to dives and college bars. Most of what you'd see weremixtos, cheap versions made of 51 percent agave and 49 percent corn or sugar syrup, resulting in the type of low-quality swill that demanded not only a chaser but also a sort of pre-chaser. You may recall the ritual: Lick a pile of pure salt, choke down the shot, then bite into a lime wedge as your throat burns, your eyes water, and the regrets begin.
Today's tequila landscape is unrecognizable. The growth has been profound. Tequila consumption in America has roughly doubled in the past seven years, recently overtaking whiskey and set to pass vodka. What's more, the majority of the ascent has left behind: In 2022, for the first time ever, 7 of every 10 bottles of tequila consumed in America were 100 percent agave. Tequila is so popular, agave distillates have begun to pop up all over the world, including in South Africa, India, Australia, Peru, and New Zealand—where there's a distillery making a limited-edition
