(Patrón uses a combination of the tahona and mill for its core range.) Last year, Sherry Cask Aged Anejo was released, aged for more than two years in Oloroso sherry casks. Roca differs from the standard Patrón lineup in that the piñas are crushed solely using a traditional tahona stone instead of a mill, resulting in a more agave-forward flavor. Nowadays the premium tequila category is thriving, and Patrón (now owned by Bacardi) remains one of the best, with the Roca range at the forefront. Everything from the bottle design, to the marketing to the higher price tag was meant to reinforce its position as a higher-end, club-worthy spirit, and it worked.

Patrón helped to define the premium tequila category when it launched over a quarter century ago. So here are 26 of the best tequila brands available right now, followed by some newer entries into the tequila world that are worth knowing about. Ultimately, regardless of whether a brick oven, stainless steel autoclave, or diffuser was used to make the tequila, it’s all about taste. And we couldn't include everything-even George Clooney's baby Casamigos, which was sold to Diageo for close to a billion dollars in 2017, didn't make the cut. For this list, we tried to focus on brands that use traditional methods, with some exceptions. Overall, tequila makers aren't very forthcoming about the use of diffusers, which is part of the problem-transparency goes a long way in the spirits industry. Hardcore tequila fans believe diffuser-made tequila is an inferior product, but some argue that using this technology actually makes tequila cheaper and therefore accessible to more people. Get the latest intel on which bottles of booze are worth your hard-earned cash. (We made note of tequilas that claim to be additive-free in this list, but don’t necessarily take their word for it.) Most brands that do this are not open about it, even though it is legally allowed, but there are some that proudly proclaim themselves as being additive-free-you can find a decent list of these here. This results in what some unflatteringly call “agavodka,' which is often infused with additives to boost the flavor. A diffuser is basically a giant machine that extracts sugar using hot water (and sometimes sulfuric acid). Of course, technology has advanced and many distilleries use more modern methods, replacing the tahona with a roller mill, cooking the pinas using steam in a pressurized autoclave, or even using something called a diffuser to “cook” the agave. The Hands-Down Best Single Malt Scotch to Drink.The 63 Best-or Most Shameless-Celebrity Liquors.The Hands-Down Best Japanese Whisky to Drink.

Tequila margarita bottle