If tequila’s reputation has been reborn, it’s largely thanks to the London bar scene. Once a bit of a tequila desert, it’s quickly caught up with cities like LA and Mexico City. The capital is now a destination for agave lovers, with venues across the city offering tasting flights, curated lists and some seriously impressive cocktails.

Amazonico’s new agave-led drinks menu is another sign of the times. Its new cocktail 'Ica' draws on Andean inspiration. "Each drink tells a story," says Giannis Apostolopoulos. 

For something more low-key but no less curated, head to Dalston’s Hacha. As London’s only dedicated agavería, it’s become something of a pilgrimage site for tequila lovers, known for its Mirror Margarita and rotating list of small-batch spirits. Tom Bishop, who also rates Bambi in Hackney and Forza Wine in Peckham for their epic tequila line-ups.

Looking for a glamorous night out? Try Ixchel on the King’s Road, where the tequila list is curated by Mexican mixologist Manuel Lema. “It's an unforgettable celebration of Mexico’s rich heritage with its incredible interior and exceptional menu. The curated cocktail menu leaves you desperate to try them all,” says Alice Parmiter.

Over at Side Hustle at The NoMad, the menu is a dream for tequila fans, while Amaro Bar in Kensington and Satan’s Whiskers in Bethnal Green strike the right balance between serious cocktails and laidback energy, says Michele Saladino. Downstairs at Sucre is similarly pushing the envelope. “We’re pouring rare bottles you don’t often see in London,” says Aoife Hogan of Downstairs at Sucre. “It’s about offering something distinctive, but still fun and inviting.”

So, how do you pick the right bottle? Our experts agree: first, look for the words ‘100% Agave’. “That’s your best guarantee of quality,” says Giannis Apostolopoulos, “If it says ‘mixto’, leave it on the shelf.” And don’t stop at the front label. “Look for a NOM number on the back – it tells you exactly which distillery made it,” he adds.

Production methods really matter, says Tom Bishop. “Small-batch, copper stills, slow-roasted agave – those are the hallmarks of a great tequila.” Giannis recommends seeking out additive-free bottles too, which are becoming a new standard among discerning drinkers. “ They are becoming a benchmark of quality, no caramel, no glycerine, just pure agave character.”

Mark Selby, co-founder of Wahaca, makes a case for great-value options with punchy flavour. “A lowland tequila like José Cuervo Tradicional offers fantastic character at a good price, and Gran Centenario – our house pour – is a sophisticated choice that works beautifully in cocktails. To add a twist, a splash of mezcal brings instant complexity and smokiness.” As for garnishes, he swears by a chilli-sugar-salt rim (think three tablespoons sugar, a pinch of salt and chipotle powder) and has a clever hack for spice-lovers: “Freeze sliced chillies and use them as stirrers in a Picante Margarita – it adds flavour and bite with zero fuss.”

Once you’ve found your bottle, keep things simple at home. “You don’t need 12 ingredients to make a great marg,” says Alice. “Premium tequila, fresh lime, agave syrup – 2:1:1 – and a Tajín rim for a spicy kick.” For something lighter, Tom King swears by the Tequila Tonic: “40ml El Rayo, premium tonic and a wedge of grapefruit. It’s crisp, refreshing and totally crowd-pleasing.”

Giannis suggests mastering the classics before branching out. “Shake hard, double strain, use good ice. Then start playing – try roasting your citrus or adding a drop of saline for balance.”

Michele’s advice? “Treat tequila like a fine wine. Match the style to your mood – earthy and vegetal, or smooth and vanilla-rich. Always use fresh ingredients and never try to mask the spirit.”

George Tsoukas recommends stepping beyond blanco: “Reposado or añejo are great for sipping – especially in colder months. They have all these warm, toasted notes that make them perfect nightcaps.”

And finally, from Aoife: “Choose a bottle you’re excited to pour. Invest in decent glassware. And don’t rush it – this isn’t a spirit to knock back. It’s one to linger over.”

Some Recipes To Try…