TEQUILA 101

There are two basic categories of tequila:

A. 100% Blue Agave
B. Tequila Mixto

Mixto Tequila contains a minimum of 51% blue agave, and the remaining 49% from
other sugars (typically cane sugars). The additional products allowed in Mixto Tequilas
are caramel color, oak extract flavoring, glycerin, and sugar based syrup.

The above two categories are then divided into the following five types of tequila:

1. Blanco or Plata (Silver)

This is the Blue Agave spirit in its purest form. It is clear and typically un-aged, where the true flavors and the intensity of the Agave are present, as well as the natural sweetness.

2. Joven or Oro (Gold)

Gold Tequila is typically a Mixto, where colorants and flavorings have been added prior to bottling. These "young and adulterated" tequilas are less expensive and used in many bars and restaurants for mixed drinks.

3. Reposado (Aged)

A Reposado tequila is the first stage of "rested and aged". The tequila is aged in wood barrels or storage tanks between two months and eleven months. The spirit takes on a golden hue and the taste becomes a good balance between the agave and wood flavors.

4. Añejo (Extra-aged)

After aging for at least one year, tequila can then be classified as an Añejo. This aging process darkens the tequila to an amber color, and the flavor can become smoother, richer, and more complex.

5. Extra Añejo (Ultra-aged)

A new classification added in the summer of 2006 for any tequila aged more than 3 years. With this extended amount of aging, the tequila becomes much darker and is so rich that it becomes difficult to distinguish it from other quality aged spirits.

Descriptions courtesy of Tequila.net.