Most experienced drinkers know that tequila shots generally happen at 1 am. They are generally best forgotten. However, this Tequila deserves to be remembered. The Lost Explorer Tequila Blanco has been named the best tequila in the world for 2026, winning Best in Show Agave Spirit, Best Overall Tequila and Best of Class Blanco Tequila at the Top Shelf 2026 awards.
The event ran on November 7 and 8 at Hotel Nikko San Francisco and closed with a black-tie gala, where The Tasting Alliance names the year’s best spirits picked from its various earlier competitions. Keep reading, because you might have just found an alternative way to answer this question: "what’s your poison?"
The Tequila may have been anointed as the best in the world, but surprisingly, it is affordable. The Lost Explorer Blanco is priced at $55.10 for a 750ml bottle, which works out to around Rs 5,100 in India, though taxes could change the final price. The Tequila is not widely available in India, but travellers can check at airports as duty free stores just may stock it. Boutique luxury liquor stores, bars, hotels, in Gurugram, Delhi, Mumbai, and Bengaluru too may stock it. However, they may charge a premium and prices may well rise to Rs 10000 and more.
As far as tasting notes are concerned, pour a glass of the Lost Explorer Tequila Blanco and you get fresh herbal agave on the nose, with citrus, pineapple, subtle buttery notes and a touch of cinnamon.
The palate is full-bodied and well balanced, with bright herbal notes and mineral undertones from Jalisco’s volcanic soil. The finish is long and elegant, with cinnamon and spice that stays with you.
Start with how it was judged. Every award came from blind tastings, with panels of buyers, bartenders, distillers, importers and writers scoring without labels and without seeing each other’s scores. The bottle had to win on taste alone.
What made it special was the fact that it was crafted in the volcanic highlands of Amatitan, Jalisco, from 100% Blue Weber Agave that jimadores hand-harvest after six to seven years of growth.
The pinas are slow-cooked for 42 hours in stone ovens, fermented naturally with a Champagne yeast and double-distilled under Master Distiller Enrique de Colsa. Every bottle is produced under NOM 1258.
As for how to drink it, just keep it simple at first. Sip it neat or over a single large ice cube and you will definitely taste its full complexity. If you’re in the mood for a cocktail, its citrus and herbal notes suit a Tommy's Margarita. You can try the the Paloma too, which is made with fresh grapefruit soda.