The short answer: The names tell you how long a tequila spent in oak. Blanco is unaged or barely rested, reposado rests two months to under a year, añejo one to three years, and extra añejo more than three. Pick blanco for cocktails and bright agave flavor, reposado for an all-rounder, and añejo or extra añejo for slow sipping.
The categories
- Blanco (also called plata or silver): bottled unaged, or rested less than two months. Tastes the most like cooked agave: peppery, citrusy, vegetal.
- Reposado ("rested"): aged two months to under one year in oak. Softer, with a little vanilla and spice from the wood.
- Añejo ("aged"): aged one to three years in oak barrels of 600 liters or less. Richer, with caramel and baking spice.
- Extra añejo: aged more than three years. Closer to a whiskey or brandy in feel; a special-occasion pour.
100% agave or not?
Look for "100% agave" (or "100% de agave") on the label. Tequila without it is a mixto: at least 51% agave, with the rest from other sugars. For sipping and for the best cocktails, 100% agave is the one to buy.
Where tequila comes from
Tequila can only be made in Mexico, in the state of Jalisco and in designated areas of Guanajuato, Michoacán, Nayarit and Tamaulipas, from blue Weber agave.
Which one should I buy?
- Margaritas and Palomas: a 100% agave blanco.
- One bottle that does everything: a reposado.
- Sipping neat or a gift for a whiskey drinker: an añejo.
FAQ
Is older tequila better?
Not better, just different. Longer aging trades agave flavor for oak flavor.
What's the difference between tequila and mezcal?
Tequila is made from blue Weber agave in specific regions. Mezcal can be made from many agave types, usually with the agave roasted in pits, which gives it a smoky flavor.