Whether you prefer it in a Paloma, Margarita, on the rocks or accompanied by salt and lime, it’s not just a one-size-fits-all spirit. Each tequila variety boasts a unique personality owing to its production method and ageing process, providing a range of tequila nuances from grassy and citrus notes to caramel and woody notes. From the crisp bite of a Blanco to the smooth complexity of Añejo, get ready to discover a tequila that perfectly suits your taste. Let’s embark on this agave adventure together!
The 5 types of Tequila:
Blanco
Reposado
Añejo
Extra añejo
Cristalino
Blanco
Also known as Plata, Silver or White Tequila, this is your purest form of Tequila. However, it’s no Angel in the Tequila family. Distillers can briefly age this type of tequila in steel or neutral oak tanks for less than two months, although Blanco Tequila is not aged in Oak barrels, allowing it to carry the Agave’s natural characteristics and flavours of vegetal, grassy, herbal, citrus, and black pepper. This does then mean it provides a stronger flavour profile, delivering a fiery burn – so possibly not for the Tequila novices.
Reposado
Aged in oak barrels 2 months – one year.
This process transforms the tequila into a dark gold colour as the wood tannins from the oak turn to honey and caramel notes. The original burning and sharper citrusy characteristics start to soften making room for complex and warm flavours like chilli, chocolate, vanilla and cinnamon.
Añejo
Aged in oak barrels 1 – 3 years
This extended slumber in barrels infuses the tequila with even more wood influence compared to reposado. The barrels used for Añejo tequilas can’t be larger than 600 litres, which contributes to this deeper character. The extra time in the barrel coaxes out richer, more intense flavours. The colour deepens to a beautiful amber hue, and the tequila itself becomes smoother and more complex. You might even detect hints of caramel or vanilla alongside the agave notes. Some Añejos can even develop a slightly sweeter taste, replacing the agave’s initial bite with a touch of caramelized sweetness.
Extra Añejo
Aged in oak barrels 3 years +
A relatively new kid on the block, extra or ultra Añejo came to the scene in 2006. Unlike its peers, extra Añejo spends a minimum of three years in oak barrels resulting in an incredibly complex flavours and a remarkable smoothness. Because of the long aging process, extra añejos often reach a higher alcohol content. To tame that intensity and create a truly luxurious experience, so it needs to be cut with a touch of water before bottling to reduce its high proof. The long aging imparts a rich, caramel-like sweetness to extra Añejo, along with hints of smokiness that some liken to peated Scotch. This complexity makes it a beverage best enjoyed neat or on the rocks, allowing you to savour all its nuanced flavours. Since it’s a premium product, expect extra Añejo to carry a higher price tag, but for true tequila enthusiasts, it’s definitely worth the splurge!
Cristalino
Filtered
Through a filtering process, usually through charcoal, Añejo and aged tequilas can become Cristilano Tequila. This filtration process removes the darker colour the tequila picked up from the barrel, as well as the harsher woodsy notes, leaving behind a crystal-clear spirit, that holds both the smoothness and complexities of an aged tequila, but with the clear, crisp character of a Blanco.
