Different Types of Tequila
Tequilas are primarily defined by their aging process and blend, resulting in distinct flavours and uses.
Tequila must be made from 100% blue agave to be labeled as such for higher quality; mixto tequilas use less agave sugar and may include additives
According to the Tequila Regulatory Council (CRT) and industry sources, there are five main recognised types:
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Blanco (Silver)
- Unaged or aged less than 2 months in stainless steel or neutral tanks
- Clear in color, with a strong, pure blue agave flavour
- Often used in cocktails like Margaritas and Palomas or enjoyed neat for its pure expression of agave
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Reposado (Rested)
- Aged in oak barrels for 2-12 months
- Light oakiness, vanilla, and caramel notes while retaining agave flavor
- Versatile for sipping neat or mixing in cocktails, offering a balanced taste between blanco and añejo
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Añejo (Aged)
- Aged in oak barrels for 1-3 years
- Darker colour with richer, smoother flavours including butterscotch, caramel, and oak
- Typically sipped neat or used in place of whiskey or bourbon in cocktails to highlight its complexity
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Extra Añejo (Extra Aged)
- Aged for over three years in barrels
- Rare and premium, with deep, complex flavours rivalling fine whiskies
- Best enjoyed neat to appreciate its layered character
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Joven (Golden)
- A blend of unaged blanco and aged tequilas or sometimes blanco with added colourings like caramel
- Has a golden hue and a smoother flavor profile than blanco alone
- Popular for cocktails and generally less expensive than fully aged tequilas