There are two kinds of Tequila: Mixtos & 100% Agave
- Mixtos: Mix of agave and up to 49% other sugars.
- 100% Agave: No use of fructose or additional sugars used in the fermentation process.
- White or Silver (Blanco): Typically 100% Agave Not normally aged. Less than 60 days old. Most traditional type
- Gold, Joven or Joven Abocado (Young and Smoothed): Mixto Blanco or Silver with added ingredients to give golden color.
- Reposado (Rested): Blanco that has been aged in wooden barrels. Must be aged for 2 months to one year.
- Anejo (Vintage or Extra Aged) Must be aged in sealed oak barrels for a minimum of one year.
- Extra Anejo (Ultra Aged) Must be aged in sealed oak barrels for a minimum of three years.
- Reserva de Casa Typically made in short supply, higher-end, and premium tequila.
- Flavored Tequila & Liqueur Can be both 100% Agave or Mixtos.
Learn how to taste tequila
- Tequila is made from the heart of the agave plant which can range from 80-200 pounds.
- In order for it to be called Tequila, it must be produced in Mexico. This is known as the Denomination of Origin.
- In 1918, a flu epidemic in Mexico encouraged doctors to prescribe a medicinal cocktail consisting of tequila, salt, and lime to sick patients. This was known as the “Tequila Boom”.