What We're Reading About: The 5 Types of Tequila
"Dig into the ins and outs of tequila production, including how it differs from mezcal, with our explainer on the types of tequila and how best to drink each one" - OJ Lima
Full article by Bon Appetit here: https://www.bonappetit.com/story/types-of-tequila
1. Blanco Tequila
A blanco, sometimes called plata or silver tequila, can be aged in a barrel for up to 60 days, but in most cases it goes from the still to a stainless steel tank to the bottle. Skipping the aging process is also why blancos are transparent (as is mezcal) and have a sharp bite that some people find off-putting. However, this is the most agave-forward style.
2. Reposado Tequila
Reposado (which means “rested”) sits in a barrel for 2–11 months. This is the predominant style of tequila consumed in Mexico. It has all the flavors of blue agave, minor barrel notes, and the finish is easier on the palate than a blanco.
3. Añejo Tequila
Añejo (old) is aged for one to three years in an oak barrel. Any type of wooden barrel can be used but ex-American whiskey and French oak barrels are used the most. Because of this, añejos often carry a lot of flavors like vanilla and brown sugar that tend to be associated with bourbon.
This is a new classification that’s all the rage in the VIP club scene. Aged tequila is filtered through charcoal to remove tannins. Allegedly, it softens the mouthfeel. For certain, it removes the color and turns an aged tequila back to transparent like a blanco. Marketing ploy? We’ll let you be the judge.
