Different styles of Tequila
In this guide, we’ll go through the variety of styles of Tequila you can find here at Master of Malt, so you can be well informed when you’re choosing your next bottle.
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You’ve read all about how agave is harvested, fermented, and distilled in our guide to how Tequila is made, but what happens next? We’ll cover the main categories of Tequila (blanco, joven, reposado, añejo, and extra añejo), as well as touching on the use of additives in Tequila in this whistlestop guide.
Additives
As long as they don’t make up more than 1% of the final product, additives are allowed in all types of Tequila. These include things like caramel colouring (like the one used in whisky-making), as well as oak extract, glycerin, and sugar to round and adjust the flavour and taste. For more detail on additives in Tequila check out our guide here.
Blanco Tequila
You’ll also see this being called white, plata, or silver Tequila. Blanco Tequila can only be rested for less than two months in stainless steel or oak containers before bottling. It tends to have plenty of agave notes alongside herbs, spices, and citrus.
Blanco Tequila is a common choice for many Tequila-based cocktails, although for some, quality blanco Tequila is the best one to sip as it’s got such a clear agave character.
Blanco Tequilas
It's all about agave character with blanco Tequila.
Joven Tequila
Also called oro or gold Tequila. This blanco Tequila which has been blended with reposado, añejo, or extra añejo Tequila, or with a mixture of additives known as abocante. Joven Tequila can range in colour, from clear white (thanks to filtering) to amber.
Joven Tequila
A usual choice for mixing, with some premium sippers showing joven Tequila is not to be overlooked.
Reposado Tequila
Reposado Tequila has to be aged in oak containers of any size for a minimum of two months. It takes on a golden colour, and the bright agave flavour tends to be mellowed, with more vanilla, spice, and wood influence coming through. Reposado Tequila can have additives to adjust the colour and flavour.
Reposado Tequila
A balanced blend of fresh agave and gentle maturation influence.
Añejo Tequila
Añejo Tequila must be aged oak containers with a maximum capacity of 600 litres. By now, the colour of the Tequila will be amber, and añejo Tequila tends to have some very pronounced vanilla and oak notes coming through.
Añejo Tequila
Rich and flavourful, oak and agave strike a balance in añejo Tequila.
Extra añejo Tequila
Like añejo, extra añejo Tequilas are aged in oak containers with a maximum capacity of 600 litres, but have to be aged for a minimum of three years. Extra añejo Tequila tends to be on the pricier end and is usually reserved for sipping, with a strong oak character, and notes of vanilla and spice.
Extra añejo Tequila
Deep and complex, perfect for slow sipping.
Cristalino Tequila
Although not currently an official category of Tequila, cristalinos are popping up more and more frequently – and on the pricier end of the market. Cristalino Tequila is made when aged Tequila is filtered, usually through charcoal, to remove colour while retaining most of the flavours from ageing. Although this technique in Tequila production is a relatively recent practice, a similar process is commonplace in rum production, especially Cuban style rums.
Cristalino Tequila
Why not explore this growing category.
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