What is Tequila?

There are two categories of Tequila, 100% de Agave and the Mixed Tequila (Mixto). Within these two categories, five classes are defined which identifies the “age” of the Tequila.

1. Blanco / White (Silver);
2. Joven (Gold);
3. Reposado (Aged);
4. Añejo (Extra aged);
5. Extra Añejo (Ultra-aged).

Tequila is a protected name. Just as Bordeaux, Cognac or Champagne, Tequila is also an Appellation de Origine which is recognized virtually all over the world. A distilled spirit may only be called tequila if the fermented sugars come from the Blue Weber agave plant and that the distillation takes place in selected states of Mexico.



The Two Categories:

100% de Agave or 100% Agave 100% Agave Tequila is the original pure tequila that is still distilled in the traditional way. The official Mexican standards for tequila (NOM-006-SCFI-2005) dictates that Tequila can only be called 100% de Agave if all the fermented sugars come from the Blue Weber Agave plant. In addition, 100% Agave tequila must be bottled in Mexico and cannot be exported in bulk and bottled elsewhere. Mixed (Mixto) Tequila The mixto tequila was born in the 1970’s when the demand for tequila grew enormously in the United States. The supply of Blue Webber agave was insufficient to meet this demand, so the Mexican government gave its approval to let producers distil a mixed tequila. At least 51% of the fermented sugars must still be from the Blue Webber agave plant, but the other 49% fermented sugars can come from “cheaper” sources such as corn or sugar beets. Unfortunately, since then, these “cheaper” tequila’s have flooded the market and are still the most prevalent and recognized brands on the market.

100% de Agave or 100% Agave
100% Agave Tequila is the original pure tequila that is still distilled in the traditional way. The official Mexican standards for tequila (NOM-006-SCFI-2005) dictates that Tequila can only be called 100% de Agave if all the fermented sugars come from the Blue Weber Agave plant. In addition, 100% Agave tequila must be bottled in Mexico and cannot be exported in bulk and bottled elsewhere.

Mixed (Mixto) Tequila
The mixto tequila was born in the 1970’s when the demand for tequila grew enormously in the United States. The supply of Blue Webber agave was insufficient to meet this demand, so the Mexican government gave its approval to let producers distil a mixed tequila. At least 51% of the fermented sugars must still be from the Blue Webber agave plant, but the other 49% fermented sugars can come from “cheaper” sources such as corn or sugar beets. Unfortunately, since then, these “cheaper” tequila’s have flooded the market and are still the most prevalent and recognized brands on the market.



The classes of Tequila:

1. Tequila Blanco / White / Silver
Blanco tequila is un-aged tequila without color that is bottled directly after distillation. As soon as the tequila drips from the cooling coils in the alambique, it is sent straight to the bottling area. In some cases, the blanco tequila is stored in large stainless steel tanks for a few weeks to settle before it is bottled.

2. Tequila Joven / Gold
Gold/Joven Tequila is not stored in oak barrels. Colorings and flavorings such as caramel, oak extracts, glycerin or syrup is added to the tequila to imply that this tequila is smoother or softer. By far, this class mostly applies to mixto tequila’s, but occasionally also to 100% agave Tequila.

3. Tequila Reposado - Rested or Aged
Reposado tequila is the first age class. A tequila can be called Reposado if the tequila has been stored, or rested, in wooden barrels between two and twelve months. Each distillery has its own preference as to what type of barrel used or how long the tequila is rested. Most of the Reposado tequila is rested in white or French oak barrels. However, an enormous flavor and profile difference can be created by the handling of the barrels. These can be blank (untreated), charred or grated slightly to increase the exposure to the wood. Some exotic barrels are also used such as Encino, Canadian or oak from other countries.

4. Tequila Añejo - Extra Aged of Vintage
The next age class is Añejo. An Añejo tequila must be rested in an oak barrel that are not larger than 600 liters for at least one year. These barrels are stored in cool bodegas to develop softer and more intricate characters. Old American whisky-, cognac- of sherry barrels are often used to extend the beautiful darker colors and complex flavors.

5. Tequila Extra Añejo - Ultra-Aged
This new class of tequila was defined by the CRT on October 28, 2005. An Extra Añejo tequila must be rested in an oak barrel that are not larger than 600 liters for at least three years. The major brands who initially did not support this category lobbied and succeeded to amend the labeling regulation for Extra Añejo tequila. An Extra Añejo label may not denote the number of years the tequila was actually aged for. This is a pity, but in the information and promotional brochures, a consumer will be able to know for how long the Extra Añejo was aged for.

The minimal three year aging/resting process of an Extra Añejo produces a very dark and exceptionally complex spirit. The agave flavor (materia prima) is often no longer present and in some cases, these spirits are difficult to distinguish from the finest Cognacs or other spirits that are aged for an extended period of time. The rare Extra Añejo should always be enjoyed in a Cognac glass, or in the special Riedel tequila snifter glass.