Most people know tequila is made in Mexico from the blue agave plant, but how the plant produces the liquor and the differences between its varieties is less well known.
Tequila is made from the piña, the fibrous core of the agave plant. To produce tequila, the core is cooked and then shredded into fibres. A large wheel, known as a Tahona, is used to crush these fibres and extract the agave juice. This juice is then placed in tanks, where yeast is added, and left to ferment for 72 hours. Subsequently, the liquid is transferred to stills and distilled twice to separate the alcohol, producing tequila. This tequila is then diluted to a 40% alcohol content. It can be bottled immediately or aged in oak casks. This ageing process, or lack thereof, results in the different varieties of tequila: blanco or silver, reposado, and añejo.
Blanco Tequila
Also known as “Silver” or “Plata.” This clear spirit is either unaged or aged less than two months in stainless steel or neutral oak barrels. Leaving it with a crisp, fresh flavour profile, with the purest taste of agave. It often has notes of citrus and pepper.
How to try: Classic margarita, where its strong agave taste shines.
Resposado Tequila
This style is a light gold hue and might be what is immediately conjured to mind when you think of tequila. Reposado means ‘rested’, and this is aged between two months and one year in oak barrels. The flavour profile is a balanced blend of agave and woody flavours, with hints of caramel and spices, often noted to be smoother than Blanco.
How to try: Try it in a paloma, as the caramelly notes will add a depth of flavour.
Añejo Tequila
Añejo means aged, and this tequila is aged for one to three years in oak barrels, which are often small and previously used for other spirits like whiskey or bourbon. This gives it a deep gold or light brown colour. Its flavour is rich and complex, with notes of vanilla, chocolate, and dried fruit; the longer ageing period imparts a deeper, smoother character.
There is also extra Añejo tequila where it is aged for 3 or more years in oak barrels and has a dark-brown colour.
How to try: As a replacement for whisky in cocktails such as an old fashioned or as a sipping tequila.