National Tequila Day
An event every year that begins at 12:00 am on day 24 of July, repeating indefinitely
A reminder about the different types of tequila….thanks to our friends at The Spruce Eats:
“Blanco, Silver, or White Tequila (Tipo 1): Blanco tequila is a clear spirit that can be either 100% agave or mixto. These tequilas are “aged”—more like “rested”—no more 60 days in stainless steel tanks, if they are aged at all. The unaged blancos give the drinker the rawest taste of agave available and have a notable earthy flavor that is distinctly tequila. If you have not tasted a blanco, then you are missing out on the pure taste of the agave plant.
Silver tequila is primarily used for mixing and is perfect for almost any tequila cocktail and often smoother than the gold tequilas for shots. If you are looking for a quality, affordable, all-around tequila to keep in stock, a blanco is your best option.
Joven or Gold Tequila (Tipo 2): Joven (young) or oro (gold) tequilas are the ones that many older drinkers are familiar with, particularly if you spent any time doing tequila shots in the last few decades of the 20th century. Gold tequilas are responsible for many bad tequila experiences and were the most widely distributed in the U.S. during that time.
These are often unaged tequilas that are typically mixtos and have been colored and flavored with caramel, oak extract, glycerin, syrup, and other additives. While many gold tequilas leave something to be desired in comparison to the other classes, there are now a few decent bottlings available. If you are going to drink a gold tequila, stick to heavily flavored cocktails or (if you must) shots.
Reposado Tequila (Tipo 3): Reposado (rested) tequilas are aged in wood casks for a minimum of two months and many are aged from three to nine months. The barrels mellow the flavors of a pure blanco and impart a soft oak flavor to the agave as well as giving the tequila its light straw color.
It has become popular for distilleries to age their tequilas in used bourbon barrels, which adds another dimension to the finished taste.
A little more expensive than blancos, reposado tequilas are the middle ground of the three main types found that are now pretty standard in a brand’s tequila line-up. They are versatile enough to be used in a great number of tequila cocktails, particularly those that have lighter flavors like the margarita or tequini. Reposados also make great sipping tequilas.
Añejo Tequila (Tipo 4): Añejo tequila is “old“ tequila. These tequilas are aged, often in white, French oak or used bourbon barrels for a minimum of one year to produce a dark, very robust spirit. Most añejos are aged between 18 months and three years while some of the best can spend up to four years in barrels. Many tequileros believe that aging longer than four years ruins the earthy flavor tones of the spirit.
Añejo tequilas tend to be very smooth with a nice balance of agave and oak. You will often find butterscotch and caramel undertones, which makes these perfect for sipping straight (chilled if you like) or for those really special cocktails.
You can liken an añejo to a high-end brandy or whiskey. Try these tequilas in a snifter to get a real sense of their aromas and flavors. As might be expected, añejo tequilas are some of the most expensive on the market, though there are many reasonably priced options available.
Extra-Añejo Tequila (Tipo 5): The change in the tequila market of recent years has led to the creation of a fifth type of tequila, which is labeled extra-añejo or muy añejo (extra-old).
These tequilas spend over four years in barrels and have a profile that rivals some of the oldest whiskies you can find. Logically, the price of these tequilas reflects their extra time in the barrel and these are ones that you will want to save for straight sipping, enjoying every second of the experience.”