TEQUILA TYPES
There are two basic categories of tequila: Tequila Mixto is made with at least 51% blue agave sugar that is grown and harvested within the appellation of origin. The other 49% of the spirit can be made with cane sugar, molasses or other sugars. Tequila 100% is made with pure, blue agave sugars. Look at the bottle: If it says 100% agave on the label, it’s pure. If it doesn’t, it’s a mix.

TEQUILA TIPS
Older is not necessarily better – Tequila is a young, raw, fiery spirit, dominated by the flavor of the agave. If you age it too much, it loses a lot of its inherent, unique qualities. In fact, there is an ongoing debate over whether Extra Añejo, aged between three and seven years, even qualifies as tequila at all.

Get the nose – If you want to be a connoisseur, you have to appreciate the aroma as well as the taste. So relax and breathe. When you smell the “bouquet” in a Blanco tequila, you will get the agave scent, along with some citrus. In the Reposado and Añejo, you’ll look for the oak scent. The agave notes are a little subtler. It might have a spicy nose or a fruity one, perhaps even a hint of vanilla, depending on the brand.

Sip, don’t shoot – Never shoot tequila. By the time you feel the first shot, you’ll have downed your third, which is not a good way to savor a spirit. If you’re going to drink tequila straight, do it as the Mexicans do: choose a high-end brand and sip it slowly. Try drinking a Reposado as an apéritif or a sweeter, smoother Añejo as an after-dinner drink.

Take it straight and simple – Room temperature. Straight. Not on the rocks, and certainly not chilled. If you’re not yet enough of a connoisseur to enjoy the taste, try chasing it with Sangrita. This non-alcoholic, tomato-orange beverage made from fresh fruits is typically taken with a Reposado prior to a meal.

TEQUILA FOR TASTEMAKERS
Looking to expand your connoisseur’s taste buds? Check out these recommendations from the experts of MGM MIRAGE:

Chinaco – Bold and authentic in flavor, this small label is hand-bottled, with handmade labels. The 30th Anniversary release is very rare and Diego has bought up most of it.

Don Julio 1943 – Isla experts say the vanilla and nut undertones make this tequila the perfect apéritif.

Corzo – Style mavens appreciate the hip, trendy packaging and branding.

El Paradisio – The highland-grown agave in this tequila is sweeter than lowland agave, according to Border Grill bar staff. It is produced in old-world style, using the Tahona Wheel to crush the agave.

Don Eduardo – A small label from one of the industry’s first families. Only organic agave is used. The Añejo, which is aged for three years, is considered among the best in the world.

WHAT TO TRY WHEN YOU GO: Diego – MGM Grand Pick Me Up Margarita Bourbon Street Martini with a Tequila Twist Pink Cadillac Border Grill – Mandalay Bay Suprema Margarita Cadillac Margarita Pomegranate Margarita Isla – TI Goddess Elixir Blackberry Margarita Cucumber Mojito Website exclusive: Find recipes for your favorite cocktails and appetizers.