8 Bartenders Reveal Their Favorite Additive-Free Tequilas for Making Cocktails

This article is a part of Agave Spirits Week, a week of content celebrating tequila, mezcal and other distilled spirits crafted from agave. Click here to check out the rest of our Agave Spirits Week content, which focuses on the best distilleries to visit in Mexico, the best agave spirits of the year, unique agave cocktail recipes and more.

Delicious, additive-free tequila comes in all shapes and sizes. But those opulent bottles you hear about on Instagram aren’t usually intended for a homemade margarita. The most reliable of mixology essentials tend to be cheap and widely available, chock-full of agave flavor and easy to love for both novices and seasoned experts alike. It’s a tricky tightrope, though one that’s simple enough to find if you know where to look.

Here are eight options that bartenders say are well worth a purchase in 2025.

La Gritona ($40)

(Photo: La Gritona)

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Philadelphia bartender Alexis Ortega says La Gritona is his go-to pick for bright, dependable flavor. Unlike most brands on the market, La Gritona only produces a single expression — a 6-month reposado aged in used Jack Daniel’s and Balcones whiskey barrels.

“The company is small, family-owned and sustainability-conscious. They simply do beautiful work,” Ortega says. “La Gritona is made by a woman master distiller, Melly Barajas, who employs mostly women on the staff. The notes are vegetal and herbaceous, without the intensity of the oak, allowing it to be used in various ways in the cocktail-making process or simply sipped neatly.”

Tequila Ocho ($45)

(Photo: Tequila Ocho)

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Husband-and-wife bartending duo Haleigh and Cody Brown say Tequila Ocho has been their favorite brand for over a decade. Widely recognized as the first single-estate tequila, Ocho is renowned for its mineral-forward profile and frequent collaborations with heavy-hitting whiskey brands like Widow Jane and Old Fitzgerald.

On the topic of agave, the Browns also gave a shoutout to Ancho Reyes Chile Liqueur: “It’s a modifier that should be behind every bar in America (and no, they don’t pay us to say that),” the couple said. “Mix it with reposado, fresh-squeezed lime, organic agave, and a pinch of alderwood-smoked sea salt and you’ve got one of our clients’ all-time favorite cocktails.”

Mijenta ($40)

(Photo: Mijenta)

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“Mixology Papi” Jairo Taveras says Mijenta provides unrivaled versatility. Helmed by acclaimed maestra tequilera Ana Maria Romero, Mijenta became the first tequila brand to score a B-Corp certification back in 2022. Its sustainability bona fides include carbon-neutral packaging, a lack of pesticides or herbicides and a one-off release that made use of seeded agaves — an unusual technique in an industry cripplingly reliant on clonal shoots.

“When I want to splurge, I’m going with the Añejo Gran Reserva, which just has so much depth and richness,” Taveras adds. “It’s also great with a cigar.”

Mosto ($60)

(Photo: Mosto)

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Restaurateur and award-winning mixologist Jon Schott says Mosto — which has been on the market a mere 11 months — is his current backbar essential.

“The producers are great people with good intentions,” Schott says. “Partial wild yeast fermentation makes a really tasty spirit and they just came out with a Reposado that’s bangin’.”

Fans of Mosto Repo have heaped praise on its springtime flavors of peach, cherry, baking spice and oak. If you’re a die-hard whiskey fan, you may be surprised to hear that the brand’s aged expressions are matured in Willett Family Estate Bourbon barrels — among the rarest and most sought-after on the market.

Patrón ($40)

(Photo: Patron)

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New York bartender Gonzalo Ramos says  Patrón is a classic for good reason. In its over three decades on the market, the iconic short-and-stout silhouette has arrived in countless twists ranging from the beloved XO Cafe Liqueur to the smoked Ahumado. Bartenders, however, tend to favor its standard Blanco, which Ramos says is “reliable, expressive and great across a wide range of builds.” For those willing to spend a few extra bucks, Ramos adds that “Fortaleza is a crowd favorite that always impresses.”

El Tesoro ($70)

(Photo: Beam Suntory)

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Tyler Forand, beverage director at Caribe Royale Orlando’s Rum Bar, says nothing beats El Tesoro Reposado. Aged between nine and 11 months in American oak barrels, the tequila picks up a complexity of orange peel, mint, coconut and papaya flavors that punch far above its reasonable price point.

This also happens to be an offering that’s gotten its fair share of limited-edition releases over the years, including a handful of single barrels and a one-off collaboration with Basil Hayden that we thought was downright excellent. If you’re interested in learning more, check out our behind-the-scenes tour of the El Tesoro distillery.

Cayéya ($30)

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Jorge Centeno, chief spirits officer at Illinois’ Deer Path Inn, says Cayéya Blanco is the secret ingredient in a killer ranch water. Currently produced at Destiladora de Agave Azul, the expression is well-regarded for its peppery flavor profile and subtle undertones of caramel and vanilla. Centeno’s other favorites include Arette Reposado and Jose Cuervo Reserva de La Familia Extra Añejo, the latter of which his bar uses inside “El Jeffe,” a margarita-based drink popular with the inn’s guests.

Siete Leguas ($60)

(Photo: Siete Leguas)

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“Lately I’ve been using Almatitan Tequila, but my long-time favorite is Siete Leguas,” says Julio Xoxocotla, head bartender and partner at New York’s The Lion Bar.

An enduring classic among the additive-free tequila crowd, Siete Leguas is famous for doing things the good ol’ fashioned way. The brand uses naturally sweet highlands agaves, stone clay ovens and a volcanic stone tahona that’s pulled by a mule twice a day (once at 11 a.m., once at 3 p.m.).

Fun fact: The original recipe for Patrón was conceived at the Siete Leguas distillery, where it was produced until 2002. “My personal favorite expression is their reposado: agave forward, nice hints of spices, light citrus & earthy notes,” Xoxocotla says. “Delicious!” 

About the Bartenders

Alexis Ortega is the lead bartender at Vetri Cucina, a 32-seat fine dining restaurant helmed by Chef Marc Vetri in Center City, Philadelphia. In Ortega’s words, “hospitality is where I exceed.”

Jairo Taveras has made a name for himself in the NYC bar scene, bringing a unique touch inspired by his Dominican roots and urban upbringing. Whether behind the bar or curating new drink experiences, he is dedicated to elevating cocktail culture one pour at a time. Currently travels the country as an ambassador for Mijenta Tequila.

Haleigh and Cody Brown of the Home Bar Network curate unforgettable cocktail experiences across Atlanta and beyond. They specialize in bespoke cocktail menus expertly crafted with fresh-squeezed juices, house-made syrups, seasonal garnishes, and more. With world-class hospitality, seamless service, and a serious attention to detail, they bring elevated cocktails and unforgettable vibes to every event.

Jon Schott has 20+ years of experience in the food and beverage industry. Schott became recognized as an innovator and successful restaurateur after opening The People’s Drug and King’s Ransom in historic Alexandria, VA. Currently a private beverage consultant and freelance bartender, Schott is well known for creating unique, award-winning drink programs and has received both local and national recognition. Most recently awarded Top Ten Bartenders in America at World Class National Finals where he was also awarded “Bartender’s Bartender.”

Gonzalo Ramos is a NYC-based bartender and consultant, celebrating a decade in hospitality this July. With experience spanning fine dining and cocktail-forward bars, he’s known for balancing precision, flavor, and creativity in every pour. Currently behind the stick at The Portrait Bar, Gonzalo is also leading R&D for their menu, featuring non-alcoholic creations, frozen martinis, and bold seasonal cocktails. You can also find him participating in top-tier cocktail competitions, where he continues to push boundaries and represent the next wave of bartending talent. Stop by for a sip—the Ramos Revival is a must.

With over 15 years of hospitality experience, Tyler Forand began his career in a family-owned Italian restaurant before joining Hyatt’s F&B team in 2015. He has always had a keen interest in combining classic recipes with fresh ingredients and modern culinary trends, which has guided his work in opening multiple bars and restaurants and developing a wide range of seasonal and specialty menus.

Jorge Centeno grew up in Central Mexico, where he worked in the vegetable trade and studied engineering, before moving to Chicago. There, he entered hospitality and managed restaurants. As he took up bartending, he became enamored with liquor and cocktail-making, drawing on his passion for gardening to inspire some of his creations. He runs the beverage program for the English-inspired Deer Path Inn, where he creates stunning cocktails and mocktails served in unconventional vessels (like lightbulbs), and develops hands-on mixology programming for the Inn’s guests.

Julio Xoxocotla is a bartender from New York City. He’s the Head Bartender & Partner at The Lions Bar & Grill in East Village, NY. He has a special passion for agave distillates, Mexican Spirits & running. His drink, the Agave Mirage, was recently crowned the winner at the 1800 Most Awarded Ranch Water Competition.