Yéyo Journal · Tasting
How to Taste Tequila: Traditions and Techniques from the Distillery
By Jon Bullinger, Founder of Yéyo Tequila
Over the years, some of my favorite moments in Mexico have happened around a simple wooden table at the Vivanco family distillery in Arandas, tasting tequila with the family and with our Master Distiller, Sergio Cruz. Nobody rushes. Nobody lectures. But there are small traditions—ways of holding the glass, waking up the aromas, taking that first sip—that have completely changed how I taste tequila.
These techniques work with any tequila: Blanco, Reposado, Añejo or anything else in your cabinet. None of them are rules. Think of them as invitations—things I've been lucky enough to learn at the distillery, passed along so you can discover what you enjoy.
First
Choosing the glass.
At the distillery, traditional brandy snifters are used constantly, and they've become my preference too. I like a medium-sized brandy or cognac snifter—similar in shape to the Libbey Embassy 5.5-ounce brandy glass.
The shape is the point. A rounded bowl gives the tequila room to breathe, and the narrower opening gently gathers the aromas so they meet your nose instead of drifting away. Glassware genuinely can influence the tasting experience—but if you don't have a snifter, don't let that stop you. A wine glass, a rocks glass, even a small tumbler will do. The best glass for tasting tequila is the one that gets you to slow down and pay attention.
A distillery tradition
Exploring agave aromas with your hands.
This is one of the simplest and most memorable techniques I've practiced at the distillery, and it needs no glass at all:
- 01Pour a few drops of tequila into your palm.
- 02Gently rub your hands together.
- 03Allow the alcohol to evaporate.
- 04Bring your hands toward your nose and explore the remaining aromas.
What's left on your skin after the alcohol evaporates is a quiet little window into the agave. I treat this as an optional traditional technique—a way to explore aromas, not a scientific test of quality. It's simply another way of getting to know what's in the bottle.
A small experiment
Smelling through each nostril.
Here's a habit I picked up at the distillery that still fascinates me: exploring aromas through each nostril separately. Gently close one side, smell, then switch.
In my own experience, I sometimes notice sweeter aromas through my right nostril and stronger alcohol aromas through my left. But aroma perception can vary from nostril to nostril and from person to person—your experience may be completely different from mine, and that's part of the fun. There's no fixed pattern here, just an invitation to notice.
Gently, not aggressively
Rolling the glass.
One of the more distinctive traditions I've experienced involves gently rolling the glass rather than swirling it. With a small pour in a brandy snifter—small enough that it can't spill—lay the rounded glass carefully on its side on a flat surface and roll it gently, then return it upright.
I prefer letting the tequila move naturally like this. An aggressive swirl can temporarily make alcohol aromas more prominent, which can shout over the quieter agave notes I want to meet first. It doesn't damage the tequila at all—it's just a different rhythm, and the gentle one suits me.
Legs, or tears
Observing the tears.
After rolling the glass, hold it up and watch the liquid run back down the inside of the bowl. Those trailing rivulets are commonly called legs or tears.
Their appearance is influenced by alcohol concentration, evaporation and surface tension—physics, in other words. Tears can be beautiful to watch, and they can hint at texture, but they are not a definitive indicator of quality. Enjoy them for what they are: part of the show.
Two sips
The first sip and the finish.
Now, the sip. Take a small introductory sip first—just enough to acquaint your palate with the alcohol—and let it settle. Then take a second sip, and this time explore.
Notice the texture: is it light or does it coat your mouth? Notice the aromas carrying through to flavor, any perceived sweetness, spice, and the finish—what lingers after you swallow, and for how long. There's no need for technical vocabulary. "I like this" or "I notice pepper" is a perfectly complete tasting note.
The only rule
Discover your own preferences.
If there's one philosophy I've taken from all those afternoons at the distillery, it's that tequila appreciation is personal. There is no single correct way to enjoy tequila—there's only your way, discovered at your own pace.
So experiment. Try the same tequila in different glasses. Compare expressions side by side—our Blanco 80 versus Blanco 96 is a great place to start. Try it with food; you might be surprised what a piece of white chocolate does to a pour of Blanco. Browse the collection, pour small, and take your time.
Taste slowly, enjoy small pours and drink responsibly.
About the author
Jon Bullinger
Founder of Yéyo Tequila
Jon Bullinger started Yéyo in 2009. At 25, he left a full-time job at Intel, and a trip to Mexico led him to a family-run distillery in Arandas, where he met the Vivanco family and Master Distiller Sergio Cruz. Today Jon is at the distillery in Arandas roughly 10 times a year, working alongside the team. Read the Yéyo story or see how Yéyo is made.