Made from the blue agave plant that grows in the area around Tequila city in Mexico, tequila is a distilled beverage that is very high in alcohol content. There are basically seven types of tequila depending on the fermentation process followed and the flavor additives.
The first of those seven types of tequila is white or silver tequila, also known as ‘blanco’ or ‘plata’ tequila. Most of the times, white tequila is bottled directly after the distillation process; less often is it stored in tanks made from stainless steel; while in rare cases certain distilleries store some types of tequila in oak barrels so that they make them more smooth in taste. Tequila blanco is made exclusively from agave (which is usually recognizable in its taste) and it is one of those types of tequila that leave a burning sensation as you drink them up. Typical examples in this category are: El Jimador Blanco, Margaritaville White, Puerto Vallarta Blanco, Juarez Silver, Jose Cuervo Clasico Silver, Corazon Blanco, Herenzia Mexicana, and Comisario Blanco.
The most famous among all types of tequila, however, is gold or ‘oro’ tequila. These are essentially silver types of tequila that have been mixed with caramel coloring and syrups in order to make tequila appear ‘older’ and to balance out (just a bit) the burning sensation. Since the agave plant is not their only ingredient, these types of tequila are also called ‘mixto’ or mixed. To name but a couple of gold tequila brands, the most well-known are Tequila Joven gold and Jose Cuervo Especial Tequila Gold.
Take a white tequila, leave it to be fermented in a wooden barrel for about six to 12 months, and what you ‘ll get is what Mexicans call tequila ‘reposado’ (which means rested). The fermentation process is basically what accounts for the pale color of this tequila, which becomes darker for every extra month it is left inside the barrel. Famous tequila reposado brands are: 1800 Reposado, Dos Manos Reposado, El Ultimo agave Reposado, Cuervo Tradicional Reposado, El Tesoro Reposado, and 7 Leguas Reposado.
If, however, you choose to leave tequila specifically in oak barrels for more than a year, the outcome will be extra aged tequila called ‘anejo’, while three years of fermentation will turn the tequila from ‘anejo’ to ‘extra anejo’, meaning ultra aged. Typical brands that belong to these two types of tequila are: Amate Anejo, 1800 Anejo, Sauza Tres Generaciones Anejo, Siembra Azul Anejo, Casa Noble Extra Anejo, Cuervo La Reserva, Don Julio 1942, and Rey Sol.
As for the last two types of tequila, these are the ‘Reserva de Casa’ and flavored tequila (also known as ‘Tequila Liquer’). The former refers to a limited quantity of premium tequila that each producer manufactures, and its short supply is what justifies its expensive price; while the latter refers to tequila that is mixed with cream based liquers, coffee, chocolate, caramel flavors, and fruit extract. Some tequilas widely known for their liquerish flavor are: the 1921 Tequila, the Crema De Membrillo, Patron XO Caf