About an hour outside the city of Guadalajara is the town of Tequila – and, well, I’m sure you can guess what you can find in the town of Tequila. Michael and I recently visited Guadalajara for a week, which left us ample time to dedicate a day to getting out to explore the birthplace of this popular spirit. But how to get there?
Just like on our last visit to Mexico, we decided to book a tour through Airbnb Experiences. Many of the available tour options seemed very similar, and we settled on this particular tour due to the sheer number of positive reviews and the agreeable price.
But even if you don’t take this particular tour, I still think you’ll find this post helpful! Today I’m going to share my personal tour experience (in case you’re thinking of taking the same one) and some general tips for your Tequila day trip.
MY TEQUILA TOUR WITH AIRBNB EXPERIENCES
The day started fairly early, and if you’re lucky, yours will too. Although the Jalisco region is quite warm year-round, the early mornings and late evenings are pretty pleasant. You’ll want to arrive at the designated meeting spot with a little time to spare, and with some food and water already in your belly – to make sure you can taste all the tequila you want!
(Our particular tour met at the Fiesta Americana, so we started our morning with some amazing pastries from Karmele, in case you’re wondering where to start your day).
The Airbnb tour guide messaged me about an hour before departure with a WhatsApp chat link so our group could communicate throughout the day. In this chat, we received a notification when the van had arrived at the Fiesta Americana, as well as a photo of the van and license plate. This was extremely helpful, as the hotel is a popular departure spot for many tours, and there were multiple identical vans parked out front.
We checked in with the driver (who was not our guide), who informed us that our guides would meet us at the distillery in Amatitán. Once everyone was on board the van, we headed out of the city.
Traffic was quite heavy heading out of the city and vendors were out in the streets selling water and other small items, but eventually, the countryside began rolling by faster and faster. Looking out the window was quite a treat – the landscape grew even more arid, and every so often we’d pass a clearly popular spot with crowds spilling out the door. Our tour fell on Good Friday, so it was extra special to see a group worshipping outdoors.
The van was silent on the way to our first stop – there were no introductions or greetings, so I wasn’t sure what to expect from spending a day with these strangers. Once we arrived at the distillery, we met up with our English-speaking guide René (a portion of the group split off to follow the Spanish-speaking guide, Fer).
He gave us our entry passes, and we walked onto the distillery’s campus. First things first, we were encouraged to use the restroom (a personal travel motto of mine is “pee when it’s free” so I obliged). Once the group reassembled, René introduced himself and shared that he’s worked extensively in the Tequila industry.
And then to welcome us, he poured everyone a welcome shot of Tequila – directly in our mouths. He quizzed us on our Tequila knowledge, poured out a few more shots, and then led us on the tour.
Touring Tequila Selecto de Amatitán
The tour began by showing us a traditional method of making tequila, where a tahona – a large stone originally pulled in a circle by donkeys – was used to press and shred the roasted agave piñas to a pulp. The extracted mosto juice would then be fermented in large barrels. Our guide then proceeded to shock us with stories of people drowning in the barrels (the sweat and bacteria on the skin were supposed to aid in fermentation, so climbing into the barrel was apparently a distilling technique – yuck) and of the taste testers who were hired to ensure the tequila was safe to drink (and if it wasn’t, well, they were no longer around to tell you about it).
Eventually, we moved along to the more modern distilling technology like autoclaves and mampostería ovens (brick ovens) that the distillery is using today, as well as the large fermentation tanks. While I can’t claim to remember every detail about the process at this point (remember those welcome shots?), my memory probably wasn’t helped by the lack of a demonstration. As it was a holiday, the distillery was not in full operation – so we missed seeing much of the tequila-making in action.
The last segment of our tour took place in the aging room, where we were allowed to walk around a bit and take photos in front of the various wooden barrels. Of course, multiple tours were in the space at the same time, so it was quite busy. I did appreciate how our guide always tried to ensure we could hear him when other groups were near.
The tour concluded with a surprisingly lengthy tasting back near the distillery’s bar area. René and one of the distillery’s employees, Angel, served us each a generous pour of around seven or eight different tequilas.
Beginning with blanco tequila, we were instructed how to properly taste the tequila: gently waft the glass under the nose, inhale, sip the tequila, swirl the liquid around the tongue, swallow, and exhale. We repeated the process, progressing toward the extra-añejo tequilas, and each time I asked for only a half-pour of each.
Considering that it was still early, and realizing how long we’d have to spend in the van together, I was a bit relieved to see that most of our group did the same. After our guided tasting, we were ushered toward the bar to continue trying all different types of tequila – and to purchase bottles to take home if desired.
As Michael and I were traveling with just our carry-on suitcases, we didn’t end up purchasing anything (still leaving a tip for the staff, of course), but we did sample a few more varieties to round out the experience. I confirmed that I don’t necessarily love the woody taste of aged tequilas – I far prefer the clean, bright blancos.
No matter your aging preference, you should always check the tequila you purchase to make sure it is made from 100% agave. To legally be considered tequila, it just has to be made from a minimum of 51% agave; the rest could be additives or colorants (meaning your bottle may come with a hangover as a bonus).
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A Visit to Cantaritos El Güero
The next stop on our tour was the famous Cantaritos El Güero. For full disclosure, I should share that this spot is not necessarily my scene (it’s heavily touristic and a bit chaotic). I think our group all felt a little overwhelmed by the loud music, snaking lines, confusing menu, and avoiding tipsy dancers – and naturally, we all migrated to a quieter covered area.
Our tour guide explained that we could avoid the long lines by ordering one big drink to share, so we decided as a group to order one media-sized cantarito, made using an entire bottle of tequila. The cost for seven of us to share this 10-liter cocktail was approximately $15 each, and when you purchase a large size you get a close-up view of its creation (see the drink-making process in action on TikTok!).
The tequila, orange, lime, salt, and grapefruit soda concoction goes down easily, especially because it’s so hot outside. Although probably the most expensive beverage we had on our trip, it was ultra-fresh and we were able to bring home our souvenir clay cups. Best of all was being able to really connect with the rest of our tour group to learn more about each other and our home cities.
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In the Agave Fields
Once our time at Cantaritos El Güero concluded, we drove a short distance to fields of agave plants for a photo opportunity. It’s gimmicky, yes, but it is also part of the experience. Since the tour at the distillery didn’t include visiting the agave fields, it was nice to be able to see the plants up close (they are quite large – and sharp!). The mood was light, and we all did our very best influencer pose impressions. But one feeling lingered under the surface: hunger.
Prior to our tour, I spent a few minutes researching restaurants in Tequila, hoping to find a super-local spot to enjoy lunch. I came up with a list of four options since we weren’t sure what time our tour would arrive in the city and how many places would be open on Good Friday (for future reference, my list included Gorditas Elvira, Birrieria La Mezcalera, Tortas Ahogadas Tony’s, and Azulado Café, El Color de Tequila).
When we pulled into the city around 4 p.m., we were ushered to the Plaza Principal for a quick mariachi performance organized by our tour guide. I admit I probably didn’t appreciate the music as much as I otherwise might have if it weren’t so hot and I wasn’t so hungry. Once the songs were complete, we were free to go explore – and most importantly, eat.
We set off for Tortas Ahogadas Tony’s and Azulado Café, El Color de Tequila, and found them both closed. It’s not uncommon for local restaurants to close between lunch and dinner, or to only open for one meal service, so we knew we’d need to pivot and find something else.
We’d walked by Fonda Mago on our way to check out two of the places on our list, and made a mental note that it was still open and serving what appeared to be mostly locals – so we returned and decided to eat there on the spot.
The server apologized right away and explained that he had sold out of nearly everything, but they could make us some fish tacos, bean tacos, shrimp tacos, or quesadillas. That sounded plenty fine with us, so we ordered one of each.
We were quite content with the excuse to sit in the shade as we waited for our orders to emerge one at a time from the tiny kitchen – and then bellied up to a tiny side table to top our meals with slaw, salsas, and limes. After a long day of drinking in the sun, it was just the meal we needed. The fish and shrimp tacos were fried to golden, crispy perfection – and I’d gladly return to eat there again. And despite being located in the heart of a heavily touristed town, the price for our meal was improbably reasonable – we paid approximately $4 USD plus tip.
Because it took so long to locate a spot to eat, and because everything was cooked to order, we were left with precious few minutes to make it back to meet up with our group once more. Michael described the atmosphere of the town of Tequila as having a “cruise ship excursion” feel – we, like many others, had been trucked in for the day to explore in groups and left feeling like we didn’t get to see the town at all.
Perhaps in the evening, when the throngs of people head back to Guadalajara, we could have really gotten the chance to know the city. It was a bit disappointing, but we knew what we were signing up for – and so we quickly did the last thing we knew we could do:
We found a stand and ordered a cantarito.
(How could we leave the town of Tequila without having any tequila?).
There was no time to analyze which stand had the best value – we just picked one with a short line and joined back up with our group.
We bid our goodbyes to our Airbnb guide, who lives in the area, and boarded the van back to Guadalajara. On the way our group chatted about the day, and it seemed like everyone’s experience in Tequila mirrored ours – nobody felt like they really got to see the city, and they only had time to eat lunch. Yet by the time we regrouped, it was already close to 6 p.m., and I’m not sure I would have wanted to stay much later either.
TIPS FOR YOUR TEQUILA DAY TRIP
Hydrate, Hydrate, Hydrate
Before you depart, stop by a convenience store and pick up a few liters of water. Not only are you going to be drinking all day, but it’s also incredibly hot outside. Reduce your risk of dehydration by making sure you always have water handy – it may feel like overkill, but I’m so glad we brought more water than we needed (I didn’t even feel hungover the next day, scout’s honor).
And eat something, too! Even though I’m not a big breakfast person, I still made sure to have something in my belly – and since lunch wasn’t until 4 p.m., I’m very glad I did. You can even do one better by packing a snack for the middle of the day.
Bring Cash
Tipping culture is strong in Mexico, and you’ll want to tip anyone you come in contact with that day who serves you: the person who leads your tour, the person who serves you drinks, the person who shuttles your group around, and the mariachi groups you listen to while on your tour. And while many places accept credit cards, it’s not guaranteed (having cash certainly came in handy when splitting the tab for our cantarito!).
Dress Comfortably
It can get very, very hot during the day (the temps were in the mid-90s when we were in Tequila), so wear clothing that allows for some airflow. Michael and I topped our cotton and linen outfits with a hat, and both felt grateful for the built-in shade. We saw plenty of sandals throughout the day, but I would recommend sneakers for safety (preferably ones that are easy to clean – my white sneakers turned brown from the dusty soil by the end of the day!).
Plan for Your Souvenirs
If picking up a bottle of tequila is a must, make sure you know how many bottles you’re allowed to bring back home (if you’re from the U.S. like we are, you’re allowed to bring back one liter of liquor per person age 21+, duty-free – bring back more than that, and you’ll have to pay) and whether or not you’ll need to purchase a checked bag (mini bottles under 3.4oz can be placed in your quart bag in your carry on luggage).
This is the kind of situation where it might be worth pricing out options and planning your purchases before you get there; additional costs may eat into any savings you are trying to take advantage of.
Charge Up
Unless you plan on sticking by your tour guide’s side the entire time, make sure your phone is charged and ready to go for the day (and bring a portable charger, just in case!). If text is how your group will primarily communicate, you’ll want to make sure you have a data plan for at least this portion of the trip. Downloading offline maps is a great way to ensure you always know where you are, even when service is spotty.
Stay Informed
Keep your tour guide’s information handy, and make sure you understand exactly where and when your group is supposed to meet (ask questions if it is unclear – even if you feel silly doing so). You don’t want to miss out on your ride home, promise! Our guide sent us a photo of our van’s license plate before we met, but if yours doesn’t, take a photo of your vehicle so you can always make sure you’re in the right place.
Be Safe
Tequila does have a certain reputation – it goes down easy and the more you drink, the easier it gets to drink more. Watch how much you are ingesting, and be careful who you accept a drink from. It’s okay to decline a tasting or to ask for a smaller pour if you’re feeling a bit woozy. Tequila will always be there later!
FINAL THOUGHTS ON TAKING A DAY TRIP TO TEQUILA
While I might not say this tour was perfect, I felt it was an incredibly good value for the money (we paid just $35 USD each, plus tip), and overall a positive experience. It left me with a greater appreciation for tequila, the spirit – and a desire to return to more fully experience Tequila, the town.
Enjoyed this post? You may also like:
- Guadalajara Travel Guide
- Guadalajara Food Guide
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- What to Expect During Semana Santa in Guadalajara
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- Three Days in Mexico City Packing List
- Five Days in Mexico City: A Second-Timer’s Guide
- Five Days in Mexico City Packing List
- Mexico City Food Guide: Part One
- Mexico City Food Guide: Part Two
- A Meal to Remember: Dining at Pujol in Mexico City
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Do you have a favorite Tequila?
