When you think about tequila, the last thing that comes to mind is probably terroir. Long viewed as a spirit to slam back, chased with bitter lemon wedges, or as a crowd-pleaser in Margarita cocktails, tequila has moved on from its traditional party image in recent years. Indeed, this distinctive spirit, so evocative of Mexico, can now command a space at the connoisseurs’ table, as education that this is a spirit to sip and savour trickles down.

The increasing popularity of premium, high-quality tequila has gone hand-in-hand with more intellectual ways of appreciating the spirit – and the discussion around terroir is certainly part of this newer discourse.

So how does the concept of terroir apply in tequila? Going back to basics,

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