Tequila Categories and Types

Tequila Categories

Based on the percentage of sugars derived from the Agave used in its production, Tequila can be classified into the following categories:

100% Agave

Represents an exclusive category of tequila that, during its fermentation process, does not admit the addition of sugars other than those extracted from the blue variety agave tequilana Weber. This agave must be cultivated in the zones delimited by the Declaration for the Denomination of Origin. 

For a tequila to be legitimately recognized as "100% agave tequila", it is imperative that it be bottled directly in bottling facilities supervised by the Authorized Producer. These facilities must be located within the geographical areas specified in the Declaration.

The nomenclature of this product is strictly regulated and it must be marketed under one of the following designations: "100% agave", "100% pure agave", "100% agave", or "100% pure agave". These designations assure consumers of the authenticity and purity of the tequila, guaranteeing that the spirit of the beverage comes entirely from the blue agave indigenous to the protected region.

Tequila

This category in question refers to a variety of tequila in which the musts have the ability to be supplemented and blended with other sugars prior to fermentation. This addition is limited to a maximum of 49% of total reducing sugars, measured in mass units. It is important to note that this enrichment cannot be made with sugars derived from any agave species. The only exception to this rule is the increase of the remaining 51% of total reducing sugars, which must come exclusively from sugars obtained from Agave tequilana Weber of the blue variety, grown in the areas designated by the Declaration.

To guarantee the integrity of the product, packaging must be carried out in plants located within the territory delimited by the Declaration. However, there is the possibility of bottling outside these areas if the specific conditions stipulated in the Mexican Official Standard (NOM) are met. This regulation ensures that tequila maintains its distinctive characteristics and complies with established quality standards.

Types of Tequila

According to the qualities that Tequila acquires during the stages that follow distillation, it can be classified into different categories:

• Blanco.
• Joven or Oro.
• Reposado.
• Añejo.
• Extra Añejo.
• White Tequila (Blanco)

A pure, unaged expression of this spirit. To reach the desired alcoholic content for its commercialization, this tequila can be carefully adjusted with dilution water. This process is done in order to soften the intensity of the alcohol and ensure the consistency of the final product in terms of flavor and quality. Tequila Blanco is characterized by its crystalline clarity and direct flavor profile, which faithfully reflects the natural notes of the blue agave.

Tequila Joven or Gold

This is a distinctive category that allows for abocamiento, a process designed to refine its flavor. To adjust its alcohol content for sale, dilution water can be added. This tequila results from the combination of Tequila Blanco with more mature variants such as Tequila Reposados, Añejos or Extra Añejos, and is recognized as Tequila Joven or Oro.

Abocamiento is a method that softens the taste profile of Tequila by incorporating ingredients such as caramel color, natural oak or oak extract, glycerin, and sugar syrup. These additives are carefully selected to enrich the complexity of the flavor without compromising the essence of the agave. The result is a Tequila with a perfect balance between the purity of Blanco and the richness of aged Tequilas, offering a unique and appealing sensory experience.

Reposado Tequila or Aged

Tequila Reposado is a variety that is distinguished by its aging process in oak or oak barrels for a minimum period of two months. This maturation process is not only a requirement for its classification, but also a critical stage where tequila evolves, acquiring complex flavors and aromas through natural physicochemical reactions that occur within the wood.

The maturation of Reposado Tequila involves a gradual transformation that enriches the beverage with distinctive sensory characteristics. During this time, the tequila absorbs subtle notes from the wood and softens in character, resulting in a rounder, more nuanced profile.

To adjust the alcohol content to levels suitable for commercialization, the use of dilution water can be used. This practice is common in the industry to calibrate the strength of the tequila, ensuring that each bottle maintains consistency in taste and quality. This class of Tequila is susceptible to being abocado, however, when blending Tequila Reposado with more aged variants, such as Añejo or Extra Añejo Tequilas, the final product is still classified as Tequila Reposado. This flexibility in its production allows for a diversity of flavor profiles that can be explored by master tequila makers to create unique expressions of this prized Mexican beverage.

Añejo Tequila or Extra Aged

Tequila Añejo is a category distinguished by its refined aging process. This tequila undergoes a maturation period of at least one year in oak or oak barrels with a capacity of no more than 600 liters. This meticulous aging process allows the tequila to develop a complexity of flavors and aromas, acquiring a unique depth that only time can provide.

During maturation, the tequila interacts with the wood, absorbing its essences and slowly transforming. This prolonged contact with the wood gives Tequila Añejo smooth and rich notes, with a distinctive character that sets it apart from other categories.

To ensure the consistency and quality of the final product, the alcohol content of Tequila Añejo can be adjusted with dilution water. This practice is essential to fine-tune the alcohol profile and ensure that each bottle meets the standards of excellence expected by connoisseurs.

In addition, Tequila Añejo can be abocado, which implies the possibility of adding ingredients to soften its flavor. As for blends, when Tequila Añejo is combined with Tequila Extra Añejo, the result is still classified as Tequila Añejo. This allows producers to experiment with different blends, always maintaining the integrity and quality that characterize this prestigious category of tequila.

Extra Añejo Tequila or Ultra Aged

Tequila Extra Añejo is a category of tequila that undergoes a prolonged and meticulous aging process. For a minimum of three years, this tequila rests and matures in oak or oak barrels, with a capacity that does not exceed 600 liters. This extensive aging period allows the tequila to acquire exceptional complexity and smoothness, with deep, rich notes that are harmoniously integrated thanks to the direct contact with the wood.

It is important to note that, although the minimum maturation time is three years, producers may choose not to specify the exact duration on the label, thus allowing for a certain mystery and expectation around the exact age of the tequila.

To achieve the ideal alcohol profile and maintain consistency in each batch, the alcohol content of Extra Añejo Tequila can be precisely adjusted by adding dilution water. This adjustment is a critical step that ensures the smoothness and superior quality of the tequila, preparing it to be enjoyed by the most discerning palates.

Tequila Extra Añejo represents the pinnacle of craftsmanship in tequila production, offering a taste experience that reflects the richness of the tequila tradition and the mastery of its aging process.

Tequila classes in the international context

In the context of the international market, the previously mentioned classification may be replaced by its translation into the relevant language or, alternatively, by the following designation:

• "Silver" instead of Blanco
• "Gold" instead of Joven u Oro
• "Aged" instead of Reposado
• "Extra aged" instead of Añejo.
• "Ultra aged" instead of Extra Añejo.