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www.privateairny.com Private Air New York | Spring 2015 79 TIPPLE way you would enjoying a lobster or a fabulous fillet mignon," says Brierley. Along with these luxury trappings, tequila presents its own unique elements. Unlike fine wine or whiskies, the oldest tequila doesn't naturally equal a premium quality. "e market offers several luxurious blancos, which can be sipped neat or used as a mixer in a premium cocktail," says Day. Blancos are the youngest tequilas with the crispest tastes. en come reposados, aged for two months to a year, followed by the dark anejos, aged for one to three years. "Reposados can be used as a premium spirit served on the rocks. And anejos served neat in a snifter, like a fine cognac or brandy, is ideal." As the market develops, producers are increasingly experimenting with techniques to make a higher-end product. ey are playing with barrels (new, used, charred, etc.) and aging times. Some are even sampling traditional methods, like the usage of a volcanic stone pulled by a donkey or horse to crush cooked agave. What luxury tequila producers aren't changing — or rather, shouldn't be changing according to experts — is the percentage of agave. "Tequila which is only 51 percent agave is often mixed with additives and flavouring, plus industrial sugar cane alcohol," says Cleo Rocos, the president of e Tequila Society. "If the label does not say 100 percent agave, don't go near it." Yet when it comes to splurging on expensive tequila, opinions remain divided. "High price might mean the tequila is great, but often it points more towards ostentatious packaging. Like scotch, I can get as much enjoyment cracking open a $100 bottle as I do from cracking open a $1,000 bottle," says Brierley. "Does tequila taste better out of a diamond studded bottle with a solid gold screw-top? Probably not. Will it be more expensive? Definitely."

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