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that's not all

The vast majority of both high end and low end tequilas are produced vis-a-vis autoclaves and diffusers. The modern methods make fiscal sense — yielding more product in less time. However, they make a more neutral tasting tequila, requiring additives to produce flavor and depth. This poses a larger question for tequila brands, act in the interest of the bottom line or taste? 

Along with production methodology, there are a few more factors you should consider when buying a tequila:

 
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single-estate

Much like wine, tequila has the ability to take on characteristics of its environment, growing conditions, and the agave from which it was made. This is called terroir. Seek out single vintage, or single estate, tequilas next time you're at the store.

Was the agave used to produce your tequila from the highlands or lowlands? Or maybe, a hodge podge of the two? Unfortunately, producers source agave from all over — stripping away authenticity and richness away from the spirit and rendering terroir useless.

 
 
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aging

How long was your tequila aged? Reposados must rest over 2 months and less than a year. Añejos must age 1 year and less than 3 years. Extra añejos are aged more than 3 years.

Similarly, what kind of barrel was it aged in? French and American oak, bourbon, cognac, and wine barrels all yield a very specific taste.