Menu
The primary classifications of Tequila are initially divided into two main types: 100% Blue Agave and Tequila Mixto (Mixed). Mixto Tequila must contain a minimum of 51% Blue Agave, with the remaining 49% sourced from other sugars, such as cane alcohol. Additional ingredients allowed in Mixto Tequilas include caramel color, oak extract flavoring, glycerin, and sugar-based syrup. Mixto Tequila is now permitted to be bottled outside the Tequila territory, extending to other countries since January 6, 2006.
Distinguishing between the two categories is possible by reading the label on the bottle. Tequila made from 100% Blue Agave will bear labels like “Tequila 100% de agave” or “Tequila 100% puro de agave.” In contrast, Mixto Tequila labels will simply read “Tequila.”
Moving on, the first category, 100% Blue Agave, is further categorized based on aging:
Tequila Blanco – Silver – Plata – White: This represents Blue Agave in its purest form, clear and usually un-aged. The authentic flavors and intensity of the Agave, along with its natural sweetness, are prominent. Blanco Tequila can be bottled directly after distillation or settled in stainless steel tanks for up to four weeks. Some Blanco products undergo aging for up to two months to achieve a smoother or “Suave” spirit.
Tequila Joven Abocado – Gold: This type is common in Tequila Mixto, where colorants and flavorings are added before bottling. These “young and adulterated” Tequilas are more affordable and are often used in bars and restaurants for mixed drinks.
Tequila Reposado: Reposado Tequila marks the first stage of “rested and aged.” Aged in wood barrels or storage tanks for 2 to 11 months, it acquires a golden hue and a well-balanced flavor between the Agave and wood. Various wood barrels, including American or French oak, used bourbon/whiskey, cognac, or wine barrels, contribute unique flavors.
Tequila Añejo: After aging for one to three years, Tequila earns the classification of “Añejo.” The aging process in barrels not exceeding 600 liters imparts an amber color, resulting in a smoother, richer, and more complex flavor profile.
Tequila Extra Añejo: Introduced in the summer of 2006, this classification is assigned to Tequilas aged over three years. Following the same aging rules as Añejo, the spirit must age in barrels or containers with a maximum capacity of 600 liters. The extended aging gives Extra Añejo a mahogany color, making it difficult to distinguish from other quality aged spirits. After aging, distilled water is added to dilute the alcohol content. Extra Añejo Tequilas are exceptionally smooth and complex.
The regulations overseeing the production and packaging of Tequila don’t extend to agave spirits crafted beyond the specified Tequila regions in Mexico. Some Mezcal distilleries are notably primitive and compact. While Mezcal is produced in various states, the most renowned varieties typically originate from the southern state of Oaxaca (pronounced wuh-HA-kuh). Mezcal production is approved for eight agave varieties, with the primary choice being the espadin agave (agave angustifolia Haw).
The famed “worm” found in certain Mezcal bottles (con gusano – “with worm”) is, in fact, the larva of one of two moths that inhabit the agave plant. The rationale behind including the worm in Mezcal is somewhat unclear. However, one plausible explanation suggests that the worm serves as evidence of high proof. In other words, if the worm remains intact in the bottle, it indicates that the alcohol content is sufficiently high to preserve the pickled worm. Consuming the worm, a harmless act, has become a rite of passage for generations of fraternity boys. Generally, high-quality mezcals don’t feature a worm in the bottle. Similar to tequila, Mezcal also follows classifications.
Añejo – matured for at least a year in barrels no larger than 350 liters.
Reposado – aged between two months and a year.
Joven or blanco – a colorless Mezcal aged for less than two months.