Check the label to see how it’s made. While most rosa tequilas are aged in wine barrels, some get their color in other ways. Casa Rica, for example, found that agave releases a pink residue as it ripens, so it uses that residue in its distilling process, rather than discard it. A few brands infuse their rosa tequila with fruit peels or add carmine—a natural red dye—to boost its hue.
If you’re interested in the mellow finish and subtle, fruity-yet-floral notes fans of rosa tequila rave about, you’ll want to try a bottle that’s wine barrel-aged.
What’s the Best Way to Enjoy Rosa Tequila?
Consider it more of a sipping tequila—something you pour over ice and savor—or mix into cocktails. The flavors are so nuanced that it won’t overpower the other ingredients, to the point that you may ask yourself, uh, is there booze in this? (To which we say yes—the brands we’ve seen are all 40 percent ABV, on par with tequila blanco. This makes sense, given that rosa tequila in its strictest form isn’t diluted.)
While it’d work well in a classic margarita or paloma, it’s also great as a whiskey substitute in an old fashioned, as a stand-in for prosecco in an Aperol Spritz (just balance it with seltzer for bubbles) or as a tequila & tonic. Sure, gin is herby, but the floral notes in rosa tequila make this twist a bit more refreshing.
