Whether you’re mixing margaritas or pouring a nightcap, the best tequila starts with a few small clues on the label

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There’s a trick to spotting high-quality tequila. On the label of any bottle, look for these letters: NOM, which stand for Norma Oficial Mexicana. It means the tequila was produced at a government-registered distillery in Mexico (a stamp of approval that what’s in the bottle meets official standards).

If you also see “100% Blue Weber agave,” which indicates the bottle is not a mix of sugars, and a listed origin of the tequila heartland of Jalisco, you’re well on your way to choosing something good.

Blanco tequila is unaged, so it’s bright and great for margaritas.

An aged tequila, reposado (“rested”) spends several months in oak barrels, picking up a softer, rounder character that works well in cocktails or on its own.

Añejo is aged longer (typically between one and three years), resulting in deeper, richer flavors best suited for slow sipping to fully appreciate it.

The bartenders’ favorite: Fortaleza Blanco

The most affordable: Espolon Blanco