The main types of tequila are white, young, reposado, añejo and extra añejo. Tequila is one of the most popular liquors, not only in Mexico but also around the world.
It is a distillate whose origin is located in the municipality of Tequila, in the state of Jalisco, Mexico. This alcoholic drink is made from the fermentation and distillation of the juice extracted from the agave, particularly from the blue agave.
The agave is a characteristic plant of Mexico that has thick, fleshy and sharp leaves. Like cacti, this plant accumulates water inside. It is so versatile that throughout history it has been used to extract paper, fiber, candy, vinegar, honey and sugar.
Not only tequila is extracted from agave, but also two other types of liqueurs: mezcal and pulque. There are more than 200 species of agave plants, which are differentiated by specific characteristics such as their size, shape and color.
Tequila is legally protected, which is why it has been known as Denomination of Origin since 1974. It is thus a regulation that indicates that only the distillate that is harvested in five states of Mexico can be called “tequila”, specifically in Michoacán (30 municipalities), Guanajuato (seven municipalities), Nayarit (eight municipalities) and Tamaulipas (eleven municipalities). But the main state is Jalisco, since there it can be produced in its 125 municipalities.
Tequila categories
Tequila has two categories according to the Official Mexican Standard. The first one is 100% agave tequila. This is the liquor made entirely from agave, that is, from the distillation of the plant's pineapples. This means that the resulting product is not mixed with other sugars other than those obtained from the blue variety called Agave tequilana Weber.
This must be cultivated within the territories that have the Denomination of Origin and for the liquor to have the denomination of "Tequila 100% agave" it must have been bottled in a plant controlled by the authorized producer.
The second category is called just tequila. Until a while ago, the norm allowed tequilas to have a minimum of 51% agave and a maximum of 49% other derived sugars. However, it is now required that the proportion of agave be not less than 60%.
Tequilas in this category are also known as mixed, since in these cases the product (agave) is mixed with other sugars such as sugar cane or corn syrup.
Unlike 100% agave tequila, the liquor that falls into this category can be bottled in plants outside of an authorized producer. Although in any case the packers must comply with the established conditions.
Types of tequilas
Tequila, unlike other liquors such as wine, does not have as many varieties. However, even so, it is produced in different ways and this depends on the characteristics acquired during the distillation process and especially on the aging time. These details give it a flavor and even a different texture.
It is worth noting that the norm indicates that tequila must have a minimum of 35 degrees of alcohol. For this reason, a double distillation is required for production. In the first process, 28 degrees are achieved, while in the second, 55 degrees are obtained.
These are the five types of tequila that exist:
White
This is the purest variety of tequila that exists. It is basically the starting point for the elaboration of the other varieties of the liquor. This type of tequila does not require aging, so it is only in oak barrels for a few hours or at most a few months. It is packaged once it has been distilled.
Blanco tequila is transparent and clear, but not necessarily colorless. After the second distillation, the product is passed through tanks for the addition of water molecules in order to obtain the necessary alcohol content. This must be a minimum of 38ºGL and a maximum of 46ºGL.
This variety has a sweet flavor, a characteristic obtained by cooked agave, because it contains sweet honey. White tequila is the one that best preserves the natural qualities of agave.
Young
This type of tequila does not require maturation and is only aged for a couple of weeks or months in wooden barrels. Unlike white tequila, it is characterized by its golden or amber color.
This variety is softened with flavors and colorants such as caramel, oak extract, sugar, and glycerin. But because these ingredients are not naturally contained in the raw material, an artificial flavor may be felt in the drink.
This variety is a mix between white tequila and reposado and / or aged tequila to which flavorings are added before being bottled. They tend to have more affordable prices, but despite these conditions they can still have the 100% agave denomination.
This liquor also has sweet tones, as well as a slight oak aroma. In this case, graduation begins at 38ºGL and can reach 40ºGL.
Restful
It is a white tequila that has been aged for 6 to 9 months in oak barrels. But it is worth noting that this time should not exceed 12 months.
This reposado helps maintain the original flavor of the blue agave and the wooden barrels give the liquor its mild flavor, as well as a light golden color and a delicious aroma, yet its flavor is stronger and more spicy than white.
This is the variety that occupies almost 70% of the Mexican market. Its production process is very similar to that of white. However, in this case the difference is in its ripening time.
After the aging time has passed, it is filtered and packaged. The commercial alcoholic content of this type of tequila is adjusted with dilution water and its graduation is 38ºGL.
Old
What characterizes this product is its maturation process. For a tequila to be old it must be matured in barrels for at least 12 months. These barrels are usually made of white oak or oak. And they have a maximum capacity of 600 liters.
The production process does not vary much compared to the previous ones. But it is the aging time that makes the difference. At that time the liquor acquires notes of wood and vanilla, this flavor is usually more intense than the reposado.
The color of this tequila can be strong gold or dark amber. And thanks to the time it remains in the wooden barrels, the flavor of this is impregnated in the liquor. This variety can be aged for up to 10 years. Its alcoholic graduation starts at 38ºGL until reaching 40ºGL.
Extra aged
This is one of the most elegant and fine versions. It is also one of the most recent versions that has been established (2005). This tequila differs from the añejo by the time it spends in oak barrels.
This variety must have a minimum of three years of aging. And this is what makes its flavor more powerful. That extra time gives it more sweetness, more spicy tones and therefore more wood flavor.
Applications
Like rum or vodka, tequila is a drink that can be consumed alone or in cocktails. Those that are usually used in combination with other products are white and young tequila.
White
White is often used for cocktails such as Bloody Mary, Cosmopolitan and Margaritas to give them more body. The young, for its part, is usually used in combination with soft drinks or juices.
Restful
Reposado tequila is the most common and therefore the most consumed. This is the liquor that is usually served in shots glazed with salt and accompanied by lemon. And in the case of aged tequila and extra aged tequila, they are usually taken in tequila glasses, without ice and without mixing with anything so that their flavor does not change and each element that makes it up can be perceived.
Tequila is one of the strongest liquors that exist. But taking one or another variety can depend a lot on how accustomed the person is to drinking mature distillates.
For those who usually drink this type of drink, the recommendation is to opt for a rested tequila. It is also the most recommended variety for those who have never had contact with this type of liquor.
After having tried it, you can choose a white one. This is not recommended for a first contact as this variety represents the strength of tequila at its best.
On the other hand, although this distillate is not recommended for consumption during the meal, it is ideal for after it, as a kind of digestive. In this case, the best option will be a reposado or añejo. Also, the most recommended are those that are labeled as 100% agave.