Tasty Thoughts on the Types of Tequila

Kicking back?  You are not alone.  Perhaps that is why they some tequilas are called “reposado”.  It translates into English as, “restful”.  In other words, tequilas that are aged (rested) from two months to 12 months after distillation.  Let’s spend a minute learning about the types of tequilas.

For ease of classification, many think of tequilas in three groups…Blanco or Silver, Reposado and Añejo.  Blanco or Silver is also been called “plata”.  Others classify tequilas in five group:  Blanco (Silver), Joven (Gold), Reposado (Aged), Añejo (Extra aged) and Extra Añejo (Ultra-aged). 

Careful though, as age is not always the taste preference.  For example, a Silver or plata tequila has not been aged for any meaningful period beyond settling.  Yet, many prefer the taste as it better reflects the true taste of the Blue Agave sweetness.  If you want to uncover a better understandIn of Blue Agave, taste some pure plata. In other words, the flavor of the tequila has not been adjusted by additives or barrel-types during aging. An exampLe of this would be to taste Fortaleza “Still”. It is Produced to 46% (92 proof) with no water added to bring it back down to 80 proof. But generally, if the tequila is made from 100% Blue Agave (and not “mixto” or 51% agave) then tasting plata will give you a more honest taste of true Blue Agave.  It is delicious.  You can pick your own favorite plata.  FYI - The Web Master is currently savoring Casamigos Blanco but a top fav is Fortaleza. Good value. Clean taste. Interesting bottle.

Joven or Gold tequila is “young” tequila.  The gold coloring is usually due to flavoring that has been added such as oak extracts.  Different distillers will produce their Gold using different mixes so personal flavor favorites are quite up to the individual preference.

Reposado was mentioned above and has been rested (aged) for at least 2-months but less than 12-months in white or French oak barrels or casks.  The barrels are commonly “used” barrels having stored whisky, cognac or some other alcohol in an earlier life.  As a result, depending on the brand, a flavor and often coloring is passed from the barrel to the tequila.  Here, the role of the Master Distiller is critical in maintaining a consistent quality. For small batch distillers, consistency in appearance is often not the priority. That’s fine, actually. Each batch is somewhat bespoke … unique.

Añejo and Extra Añejo is tequila that has been aged.  Añejo or “old” tequila, has aged for 1 to 3 years in oak barrels or casks in container quantities no greater than 600 liters.  (600 liters and the 1 to 3-year rule is a Mexican law) Extra Añejo is tequila that has aged longer than 3-years.  Typically, the longer a tequila ages the darker and more “complex” in terms of flavoring, it becomes.   As a result, using Extra Añejo tequila for making margaritas does not make a whole lot of sense to many.  It is usually more of a sipping tequila.

So, what is your favorite? Personally, a 100% agave plata can serve many purposes.  On the other hand, nothing says “epic” then a small sip of Extra Añejo with a close friend.

As always, drink responsibly and never drink and drive. That’s what designated drivers and taxi’s are for! Stay safe.

Oh my… so much to be thankful for….