If we consider the quality of particular tequila then we definitely go by a 100 percent Agave. Though Ian Wisniewski in his feature on tequila emphasizes that tequila’s quality is not all about a 100 percent tequila or a milder blend, he mentions about only those tequilas, which has a 100 percent blend along with other flavors. Tapatio Blanco, Jose Cuervo Tradicional Reposado, Sauza Hornitos and Don Julio Anejo. These are four types of tequila, which have been given sophisticated flavors with spices, vanilla, creme brulee and also cafe latte.
In a nutshell the writer is primarily making you aware of the gourmet quality in the Mexican drink and an indication that tequila has adapted itself to the changing flavor acceptances. Therefore I completely agree to Ian when he says:
If this range of flavours doesn’t appeal, that’s fine, but condemning tequila for achieving what it should doesn’t make sense.
