Types of Tequila

Tequila, regulated by NOM-006, is classified into five main categories. These categories are defined by the length of barrel aging, the type of storage, and in some cases, the addition of other components. Each type corresponds to a different consumption profile and represents a step in the evolution of agave from distillation to maturity.

Tequila Blanco or Silver

This is the base for all other tequilas. It is bottled immediately after distillation or after resting for a maximum of 60 days in stainless steel tanks or neutral barrels that do not alter its character. Its importance lies in the fact that it shows the essence of the blue agave tequilana Weber without filters, since it does not spend significant time in wood. For this reason, it is the starting point for understanding the authentic taste of tequila.

Key notes:

- Fresh, herbal, and citrus aroma with mineral touches.

- Intense and direct flavor, marked by cooked agave.

- Widely used in classic and modern cocktails.

Tequila Joven or Gold

This is a hybrid category. It is obtained by mixing blanco tequila with reposado, añejo, or extra añejo, or with permitted additives (caramel, oak extract, glycerin, agave syrup). Historically, this type emerged as a transitional product, intended to soften the strength of blanco and make it more appealing to a broader audience. Today it is one of the most common in bars and social events due to its versatility.

Key notes:

- Bright golden color, the result of blending or additives.

- Accessible and balanced flavor, with sweet undertones.

- Frequently used in cocktails and casual consumption.

Tequila Reposado

It must rest for at least 2 months in oak or holm oak barrels, with a usual maximum of 12 months. This process gives it greater complexity and smoothness, in addition to a golden color that reflects the influence of the wood. It is the best-selling category in Mexico, as it represents balance: it preserves the freshness of blanco while offering a roundness that makes it more palatable. It is considered the 'bridge' between the power of blanco and the complexity of añejo.

Key notes:

- Warm golden color with amber reflections.

- Aromas of vanilla, light honey, and dried fruits.

- Smooth and balanced flavor, ideal for drinking neat or in premium cocktails.

Tequila Añejo

It must age between 1 and 3 years in oak or holm oak barrels of a maximum of 600 liters. Prolonged contact with the wood gives it a deeper character and complex sensory notes. This category marked a change in the international perception of tequila: it went from being seen as a rough spirit to a product comparable to prestigious spirits such as whisky or brandy.

Key notes:

- Intense amber hue.

- Aromas of chocolate, coffee, tobacco, and sweet spices.

- Velvety flavor, with body and a long finish.

- Preferred for consumption in a glass, without mixers.

Tequila Extra Añejo

Officially introduced in 2006 by NOM-006, it is the most recent of the recognized types. It must mature for more than 3 years in oak or holm oak barrels, placing it in the luxury spirits category. Its production is more limited and is generally linked to collectible bottles or special editions, as the extended aging period increases costs and exclusivity.

Key notes:

- Deep, dark amber color.

- Complex aromas: dried fruits, tobacco, leather, coffee, and spices.

- Robust and sophisticated flavor, with great persistence.

- Compared to cognacs and high-end whiskies.

Note on Cristalino

Although it is not a category recognized by NOM, Cristalino has become an important trend. It is made from añejo or extra añejo tequilas filtered with activated charcoal to remove the color, maintaining smoothness on the palate with a crystalline appearance. Its popularity responds to the modern market's demand for a refined tequila in taste but attractive in presentation. However, its value is mainly commercial, as it does not officially exist as a regulated category.

Key notes:

- Clear and bright appearance.

- Smooth flavor with sweet notes, resulting from prior aging.

- Commercial success, especially among young consumers and international markets.