Tequila Types

Tequila is primarily produced in or near the town of Santiago de Tequila, located in the Mexican state, Jalisco. Blue agave plants, the main ingredient in Tequila, populate the landscape.Tequila falls into two categories - 100% agave or mixto.

The "agave" classification requires that the Tequila contain 100% of the agave sugar, whereas "mixto" is a blend of 51% agave sugar and 49% other sugar in the final product.

After the two initial designations, the four types of tequila are: Blanco or Silver - Clear Tequila, with no aging process that has the authentic aroma and flavor of the agave plant. Blanco Tequila can be 100% agave or mixto.

Gold" Blanco Tequila, colored and flavored with ingredients like caramel, oak extract, or sugar syrup. Can be 100% agave, but is usually mixto.

Reposado - "Rested" Blanco Tequila, which has aged in wooden casks for a minimum of 2 months and a maximum of 1 year, a legal limit set by the Mexican government. Similar to wine, the type of wood cask, resins, and tannins help to distinguish its ultimate flavor.

Anejo - "Old" Blanco Tequila that has aged for 1 to 3 years in wooden casks with a maximum capacity of 600 liters, standards set by the Mexican government.

Anejo Tequila typically ages in French oak casks, Bourbon barrels, or Cognac casks, which add to its complexity, deeper color, and smooth finish.