It’s back to the classroom for all you students of the bar with majors in heavy and excessive drinking. Most people think tequila is a rough spirit that you either disguise with fruit (and lots of added sugar) in a margarita or down as a shot—as in lick salt, gulp tequila, squeeze lime, try not to gag. But in fact, there are premium tequilas that have as much character as a good whisky or gin—tasty, too. And there are more on the local market. So before your next body shot, here are some of the basics.

What is premium tequila?

Premium tequila is the crème de la crème of tequila and an unofficial ambassador of Mexico. The term “premium” refers to tequila that is made from 100% blue agave (a-ga-ve). There are 136 kinds of agave plant; all liquor from agave is called mescal, but only liquor made from blue agave is called tequila.

Take a look at the bottle. If it doesn’t say “100%,” it’s not premium, and you don’t want it (unless you don’t like your guests). If it’s less than 100% (but more than 51%) distilled from agave, the rest is made with sugar or sugar cane, which makes a pretty harsh, industrial-grade, spirit.

Tequila, like Champagne or Cognac in France, must be made in Mexico—it’s strictly controlled by the Mexican government. Their Consejo Regulador del Tequila (Tequila Regulatory Council) regulates, verifies and certifies tequila. And they have a Denomination of Origin law, which determines the regions the treasured agave plant can be grown in.

Types of premium tequila

There are three main types of tequila: blanco, reposado, and anejo. Blanco, a.k.a. silver, is bottled right after distillation. The color is clear and the smell should be crisp and clean. A reposado (“rested”) tequila has been aged in oak barrels for two to 12 months. Anejo (“aged”) is aged for 1-5 years. The colors of reposado and anejo depend on the barrels, usually pale or amber. Anejo will obviously have the strongest smell and taste of oak. In general anejo will be more expensive than reposado and blanco, but the quality all depends on the producer. There are great blanco tequilas and lousy reposados.

How to drink it

First of all, as fun as doing body shots can be, with a good tequila you don’t need the lime or the salt (or the body). You want to taste the tequila, muchacho. You wouldn’t drink a rare single malt whisky with Coke and ice, after all. Room temperature is best, though it’s OK to serve it chilled. Normally tequila is served in a caballito, a shot glass that is thinner and a bit taller than what we're used to and made exactly for this purpose.

Many people choose tequila only when they want to get drunk, but that’s the wrong approach with premium tequila. To drink, take your time. Sip it, appreciate it. To clean your palate and set your taste buds up for a heightened experience, you might want to chase the tequila with a manao soda or Sprite.

Where to find it

Italasia (Asok: G/F, 253 Sukhumvit 21, 02-261-8500; Silom: 4/F, Silom Complex, 02-231-3288; All Seasons Place: 1/F, C.R.C. Bldg., 02-685-3862) sells two brands of premium Mexican tequila, Herradusa and Casa Noble, here. The triple-distilled Casa Noble range includes Casa Noble Blanco (B2,555), Casa Noble Reposado (B2,950) and Casa Noble Anejo (B4,750). From Herradura, which is credited with revolutionizing the tequila industry in the 1980s, comes Herradura Blanco (B1,650), Herradura Reposado (B1,850) and Herradura Anejo (B2,285).

Can’t drink the whole bottle? You should be able to find smaller portions at Q Bar, Coyote’s on Convent, Grand Hyatt Erawan, Bed Supperclub, Conrad, Cascade Club and Plaza Athenee.