Barrels and Woods in Tequila

The barrel in the history of tequila

For most of its history, tequila had no relationship with wood. The first agave distillates were produced and consumed young, with no intention of aging, in a context where what mattered was the purity of the distillate and its social function, not its sensory evolution.

In colonial Mexico and throughout much of the 19th century, tequila was stored in whatever containers were available: clay jars, leather skins, glass demijohns, or reused barrels—more out of necessity than by design. Wood was not chosen to add flavor, but to transport and preserve.

It was not until the 20th century, with the professionalization of the industry, exportation, and contact with other aged spirits—such as whisky or brandy—that the barrel began to be seen as more than just a container.

That is when everything changes.

The barrel stops being a medium and becomes a tool. Not to transform tequila, but to enter into dialogue with it.

To understand the barrel is to understand how time, wood, and agave meet—and also to understand why aged tequila is a relatively modern category, not an ancestral one.

Barrel requirements according to the CRT

For a tequila to be classified as reposado, añejo, or extra añejo, Mexican regulation establishes clear and deliberate rules.

The Tequila Regulatory Council (CRT), through NOM-006, states that aging must take place in wooden containers made of oak or holm oak, with a maximum capacity of 600 liters.

These rules do not exist to limit creativity, but to protect the identity of tequila.

A barrel that is too large reduces contact with the wood and alters the relationship between liquid, oxygen, and extraction. One that is too small can dominate the distillate and obscure the agave.

The goal is not to accelerate the process, but to control it: to ensure that the wood accompanies without imposing itself.

How is a barrel made?

A barrel is not a simple container. It is a living structure, designed to breathe.

It is composed of:

• Carefully selected wooden staves

• Heads assembled by pressure

• Metal hoops that maintain tension

• A natural seal, without adhesives

The barrel’s tightness is achieved when the wood hydrates and expands. It is a precise balance between artisanal engineering and nature.

That is why each barrel is slightly different, even within the same batch.

Permitted wood: oak and holm oak

Mexican regulation allows only oak or holm oak for the aging of tequila.

Although in practice the term “oak” is almost always used, the regulation recognizes both options as legal. The use of other aromatic woods is not permitted, as they could alter the profile of the distillate and compromise its identity.

The choice of wood does not define tequila, but it does influence how it expresses itself over time.

Types of oak and their sensory influence

Although the regulation allows oak or holm oak, not all oaks are the same. The origin of the wood directly influences the final profile of the tequila.

American oak (Quercus alba): The most commonly used. It provides sweet, rounded notes: vanilla, coconut, caramel, and a friendly character that respects the agave. Its grain is usually more porous, allowing for faster interaction.

French oak: Finer grain and slower extraction. It adds structure, soft spices, and more pronounced tannins. In tequila, it is used with greater caution, generally in controlled processes or in secondary-use barrels.

European / Hungarian oak: Less common, but present in specific projects. It tends to contribute drier, spicier notes and greater aromatic complexity.

In all cases, wood does not replace agave: it accompanies or corrects it, depending on how it is used.

Barrel toasting: where character is born

Before receiving tequila, the barrel undergoes a toasting process. This is where one of the most important transformations of the wood occurs.

Light toast: Preserves more of the original wood. It provides structure, tannin, and dry notes. It can become dominant if not handled carefully.

Medium toast: Balance between wood and sweetness. Vanilla, caramel, and soft spices emerge. This is the most commonly used level due to its versatility.

Heavy toast or char: Generates deep notes: cacao, coffee, smoke. The charred layer acts as a filter and modifies the oxygenation of the distillate.

During toasting, compounds responsible for many aromas associated with aged tequila are released. For this reason, toasting is not a detail—it is part of the sensory design.

The barrel as a blending tool

Not all barrels are used for the same purpose.

In a cellar, barrels may function as:

• Character barrels

• Neutral barrels

• Young barrels and “tired” barrels

Blending consists of combining tequilas from different barrels to achieve balance, consistency, and complexity.

Here, the barrel stops being an individual protagonist and becomes part of a whole. The objective is not to highlight the wood, but to harmonize it with the agave.

Barrel age: new, used, and “tired”

In tequila, not everything depends on how long the distillate spends in the barrel, but on which barrel it spends it in.

A new barrel has intense extraction: more wood, more tannin, more aromatic impact. For this reason, it is used carefully in tequila.

With each filling, the barrel changes:

• First use: marked character

• Second and third use: greater balance

• Tired barrels: oxygenation without significant aromatic contribution

Far from being a defect, a used barrel can be a precise tool when the goal is to respect the agave’s profile.

Here a key idea emerges: more wood does not always mean better tequila.

Climate and cellar: the Mexico factor

Tequila does not age in Scotland or in Cognac. It ages in Mexico.

Climatic conditions directly influence the barrel: higher temperatures, greater evaporation (angel’s share), more active oxygenation, and accelerated interaction with the wood.

This explains why tequila matures differently from other spirits: excess wood becomes noticeable sooner, and barrel control becomes critical.

The cellar is not a neutral space. It is part of the process. Height, ventilation, humidity, and location influence the result as much as the type of barrel.

The barrel as companion, not protagonist

In tequila, the barrel should not impose itself.

Unlike other spirits where wood defines character, in tequila its function is to accompany, round, and add depth without hiding the origin.

A good barrel:

• Does not mask defects

• Does not erase the agave

• Does not seek protagonism

Its role is to reveal nuances, not to replace identity.

Editorial closing

The barrel does not transform tequila: it reveals it.

If the agave is weak, wood will not save it. If the agave is noble, wood merely accompanies it.

To understand the barrel is to understand when to let it speak… and when to ask it for silence.