Tamayo, a modern Mexican restaurant that has been a cornerstone of Larimer Square for over 12 years, received a million dollar face lift that took place in just three weeks this January. In the wake of that whirlwind comes a sleek new space, a changed-up menu and a brand new reputation as Denver’s most extensive tequileria.

Owned by NYC-based chef Richard Sandoval's restaurant group, Tamayo has always served contemporary Mexican cuisine, but the huge tequila selection is new. There's no doubt it's one of the largest in the city, with over 150 different kinds of the agave spirit on offer. On our recent visit to check out the new digs, service manager Chris Anderson gave us a quick lesson in tequila.

Tequila has three main types: blanco, reposado and anejo. Blancos are “unrested” or un-aged tequilas and are clear or white. These are well-suited to cocktails and are used in most margaritas. Reposados are aged in oak barrels from two months to one year, and anejos are aged from one to three years or more. The aging provides both color and complexity; these are best enjoyed sipped, like a fine bourbon or Scotch. Tamayo's most expensive tequilas are Don Julio Real, Patron Burdeous and Herradura Selecion Suprema, which is made especially for Richard Sandoval’s restaurants.

To try a variety, guests can order flights. The horizontal flight features each type of tequila, one blanco, one reposado and one anejo and the vertical flight is three different brands of one of the types. You can craft your own flights or take suggestions from the staff. You can also choose from the selection of house-infused tequilas, which are used in several cocktails. Current flavors include citrus-lemon-grass, mango, pineapple-sage, prickly pear, strawberry-basil and serrano.