Types of Tequila: A Complete Guide

Whether you're a seasoned aficionado or just beginning your tequila exploration, there's an entire world waiting to be uncovered within this iconic Mexican spirit. From production methods to aging processes, each type of tequila boasts intriguing differences that offer a unique tasting experience.

Imagine sipping an unaged blanco, capturing the agave's purest essence, or savoring an extra añejo, rich with layers of oak and caramel notes. Tequila's versatility shines through, whether enjoyed neat or as a key ingredient in vibrant cocktails.

In this complete guide of different types of tequila, we'll take you on a fascinating journey through the origins of tequila, explore the five distinct expressions, and offer tasting notes to help you appreciate the nuances of each variety. And for those eager to expand their collection, our bottle shop features curated recommendations that showcase some of the finest bottles available.

Ready to elevate your tequila experience? Join our Tequila of the Month Club at Taster's Club, where we offer two curated journeys tailored to delight every level of tequila enthusiast. Sign up today and immerse yourself in the rich tapestry of flavors that only tequila can offer.

About Tequila

Tequila is an alcoholic spirit from Mexico that originated in the 1600s, when Don Pedro Sánchez de Tagle, known as “the Father of Tequila”, produced “mezcal de tequila” at Mexico’s first large-scale distillery in Jalisco. This was basically the same as mezcal until the 1870s. It was then discovered that blue agave was best to produce the spirit with, and the industry began to produce tequila as we know it today. Though the spirit comes from one of five Mexican states, Jalisco produces and exports the vast majority of tequila, and most tequila distilleries are located in the state’s highland and lowland regions. The spirit must be distilled with at least 51% agave and no more than 49% sugar, then bottled between 35% to 55% ABV (alcohol by volume).

Blanco

Blanco tequila, also known as Plata, silver, or white, is not aged in oak. So, it carries the agave’s natural flavor and characteristics in their purest form, along with the terroir of the region in which it was grown. Distillers can briefly age this type of tequila in steel or neutral oak tanks for less than two months. This lets flavors settle in while still bringing forward the strongest notes once bottled. Blanco tequila has a strong profile and is hotter than other tequilas. It delivers notes of vegetal grassy or herbal, citrus, black pepper, or other spices, and sweetness from the agave.

This tequila expression works well in cocktails, like a Paloma or Margarita, since it stands up next to nearly any mixer. At the same time, this can make it harsh for newbies to tequila or those who prefer milder flavors. So, if you’re looking to enjoy blanco on its own, you’re best off with an extra smooth brand that delivers its complexity without the fiery burn. 

Reposado

To make aged or reposado tequila, distillers use their blanco tequila but store it in oak barrels where it sits anywhere from two months to one year. As it ages, it retains the original agave juice notes while developing a unique flavor all its own. The liquid turns to a dark gold as the wood tannins turn to honey and caramel notes, sometimes with a toastiness.

The natural spicy, citrusy flavors of the tequila still hold but help to create more complex flavors like chili, chocolate, vanilla, and cinnamon. When it comes to enjoying a good reposado, you’ll find some can stand up to cocktail mixes but others are best savored neat or on ice.

Añejo

If the aging process passes a year but ends prior to three, you no longer have a reposado but an añejo tequila instead. The longer time frame and the fact that it sits in no larger than a 600-liter barrel gives añejos even more wood character than their predecessor. It also makes the colors and notes darker and more intense and brings out a richer flavor.

Some añejos replace the acidity of younger tequilas with a more caramelized, sweeter taste. They can be great in cocktails like an Añejo Old Fashioned or Sidecar. Here are our top Añejo recommendations.

Extra Añejo

When tequila is aged in oak for over three years it is considered extra or ultra añejo. Classified as a type of tequila in 2006, the relatively new extra añejo needs to be cut with water to reduce its high proof and make it an even smoother spirit.

This tequila type can be expensive and is often compared to a quality Scotch due to its long aging time, caramel quality, and peatiness. Because of this, many people prefer to savor it neat or on the rocks, rather than mixed into a cocktail. Here are our go-to Extra Añejo recommendations.

Cristalino

Tequila cristalino is like an añejo or aged tequila, but it's filtered, usually through charcoal, so that the colors it naturally becomes from barrel aging are removed. Woodsy notes are also removed during this process, though the rich mouthfeel and flavors from the barrel remain. The unique finished product has the complexity and character of an añejo with the brightness of a blanco. Some tasty cristalino cocktails include the Spritzer and Bloody Mary. Here are our top Cristalino recommendations

In summary, tequila is a versatile spirit with rich flavors and styles that cater to both novices and connoisseurs alike. Whether you enjoy sipping a smooth Añejo, a vibrant Blanco, or mixing up a lively cocktail, there are countless ways to savor this beloved Mexican spirit. If you're eager to explore a variety of tequila expressions from the comfort of your own home, consider joining our Tequila Club. Each month, you'll receive a handpicked full-size bottle of tequila, complete with digital tasting notes to enhance your experience. Plus, as a member, you'll have exclusive access to our members-only bottle shop. Sign up today to begin your flavorful tequila adventure!

If you are not looking for a commitement then checkout our Bottle Shop and shop our Tequila  Collection.

FAQs: Types of tequila frequently asked questions

Where does tequila come from?

In the 1600s, tequila was first produced as “mezcal de tequila” at Mexico’s first large-scale distillery in Jalisco. Until the 1870s, it was largely the same as mezcal. Then, the Blue Weber agave variety was discovered as the best to produce the spirit from. The drink became widely popular in the US during prohibition when bootleggers snuck it across the border and American tourists enjoyed it in the neighboring bars of Tijuana.

What are the types of tequila?

There are five types of tequila.

• Blanco: Unaged or aged less than two months in stainless steel or neutral oak barrels.
• Reposado: Aged for a minimum of two months but less than a year in wood barrels or storage tanks.
• Añejo: Aged in oak barrels up to 600 liters for at least one year but less than three.
• Extra añejo: Aged in oak for at least three years.
• Cristalino: A filtered añejo tequila.

What does tequila taste like?

Overall, tequila is smooth, sweet, and fruity. The oak aging process of certain types makes it complex and toasty. Tequilas from Jalisco’s highlands are sweet with mineral, fruit, and floral notes. The state’s lowlands produce a more spicy, herbaceous, and earthy flavor which is initially a little harder on the palate. So, for those just getting to know the spirit, it’s best to start with a cocktail made with highland tequila.