Wine buffs obsess about terroir. Single malt Scotch fans know that the region a whisky comes from largely defines its flavor. It’s the same with tequila—the soil in which the agave is grown determines a great deal about the flavors the finished tequila will have. Tequila can legally be made in five regions of Mexico, but there are two to know: the Highlands, whose red clay soil and colder nights and winters make for sweeter, fruitier, more floral tequilas. The Lowlands’ volcanic soil gives its tequilas drier, earthy, vegetal, and woody notes. Not too tricky, right?