Although it can be consumed with ice or straight, it’s most commonly used in cocktails like margaritas, pigeons, and perfect sunrises from the Tequila Sunrise Mexican Grill, or as a drink with lime and salt! Experienced distillers often call the white “the essence of tequila” because it has the strongest agave flavor. If silver or white tequila is the end product you want, distillation is the last process it goes through. Reposado or Añejo (Añejo) Tequila must mature in 200-liter white oak barrels for at least two months for the first and 12 months for the second. However, in the Mexican province of Jalisco there are more than 50 different tequila producing companies with different ripening times depending on the type of tequila and the desired quality of the end product. From there the tequila is bottled as silver tequila or pumped into wooden barrels to age, where it develops a milder taste and an amber color.

For a liqueur to be classified as tequila, it must be made in the vicinity of the city of tequila, which includes the states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. There are two basic categories of tequila, 100% agave, which contains only the blue agave sugar, and mixed, which has no less than 51% agave, with other sugars like glucose and fructose as the balance. In these two There are five types of tequila in categories: White, Young, Reposado, Añejo, and Extra Añejo (Ultra-Añejo). As you may notice, as a tequila ages from white to reposado, to añejo, and finally to an extra-aged, the main difference in color and taste is due to the aging in oak barrels. Time is money and therefore additives are used to save money.

What Should You Watch Out For While Sipping Tequila?

Only 5,000 bottles of this limited Don Ramón Extra Aged were made. Made from 100% blue agave from Tequila Highlands, this expression was aged in American oak barrels for three years. The tequila brings notes of roasted coconut and vanilla, with a little cocoa powder and dark roasted coffee, hurley notes. Cristalino tequila is not as well known as other types of tequila. Cristalino is an aged or extra aged tequila that has often been filtered through charcoal to remove the color it takes on on oak barrels.

The agave plant contains many phenols such as vanillin and syringaldehydes, which present a strong and fruity or herbaceous aroma. It also contains eugenol, which can add a touch of flavor to tequila. Since the tequila production is heated, Maillard browning reactions occur and furans are produced during the thermal breakdown of sugar. The best-known furan compounds include 2-furaldehyde and 5-methylfuraldehyde, which can add to the smoky taste of tequila. The beta mascenon contributes to the floral and woody taste of the tequila. During its time in the barrel, the tequila darkens to a subtle golden hue as it extracts the tannins from the wood to create the warm flavors of caramel and honey.

Taste And Smell

Some manufacturers choose to let the tequila sit in steel tanks for less than two months to allow the flavors in the batches to settle a little before it is bottled. But even this slight delay leaves most of the lively, young, and fiery flavors intact. Rivals to cognacs, whiskeys or fine rums, EAs are ultra soft and seasoned in a variety of barrels. They attract collectors and drinkers looking for luxury and are accessible to all because they are easy to drink.

However, agave lovers often miss the core aromas of tequila, as vanilla, caramel and sweet wood aromas dominate. Blanco, also known as silver, silver or white tequila, is the purest form of alcohol as it does not take on the aromas of the barrel. Because of its fast and abundant production, it is often cheaper than the other types. Because it’s affordable, it’s a popular choice for both home and bar consumption.

Best Extra Añejo: Great Bordeaux Pattern

All of their tequilas spend some time in French Limousin oak for the aging process. Its añejo matures for the maximum permitted period of 36 months and is ideal for drinking or for cocktails. If you ever need a tequila cocktail other than a margarita that the crowd is sure to please, look no further. (For a refresher on what a “smash” is, see this previous post.) This vintage smash is infinitely customizable as you can use whatever seasonal fruit you have on hand.

Tequila Anejo Vs Reposado

If you get American rye, bourbon or Jack Daniels whiskey on the nose and palate, your reposado has been left in used barrels, most of which come from the USA. And as the pandemic has increased the demand for premium tequilas, including artisanal productions turning the clock back to pre-industrial methods, now is an especially exciting time to expand your tequila shelf. Blanco is 0 to 2 months old, 2 to 11 months rested, 1 to 3 years of age and aged 3 years and over. This refers to the time tequila spends in oak barrels before it is bottled. If you keep a bottle of Reposado for a year, it won’t be stale.

Tequila Blanco, Reposado Or Añejo: What’s The Difference?

Many of the barrels used come from whiskey distilleries in the USA or Canada, Jack Daniel’s barrels are particularly popular. This treatment creates many of the dark color aspects and more complex flavors of aged tequila. After aging for at least a year, the añejo can be removed from the wooden barrels and poured into stainless steel tanks to reduce evaporation in the barrels. If the manufacturers leave tequila in the barrel for more than three years per day, it is considered specially matured. This category of ultra-aged spirits was founded in 2006, making it a newcomer in the long history of tequila.

This enhances and softens the taste and aroma of the tequila. The result is a soft, slightly amber colored wine with notes of vanilla, nuts and spices with an oak and wood finish. Tequila has some of the strictest regulations and is only allowed to be made in certain parts of Mexico.

When Should You Use Tequila Blanco Vs Reposado Vs Anejo Use?

From the seductive floral and herbal aromas to the first note of sweet agave fruit on the tongue, followed by notes of vanilla, pepper and minerals. But its agave flavor profile stands out in cocktails like margaritas and palomas. The reposado can be aged in oak barrels or barrels of up to 20,000 liters, which allows for richer and more complex flavors. The preferred oak comes from the United States, France, or Canada and is generally white oak. Some companies char the wood to give it a smoky taste, or use barrels that have previously been used with different types of alcohol, such as whiskey or wine.

Tasting: 3 Tequilas from Patsch Tequila (Blanco, Reposado, Extra Añejo) – Paste Magazine

Tasting: 3 Tequilas from Patsch Tequila (Blanco, Reposado, Extra Añejo).

Posted: Thu, 07 Oct 2021 16:45:00 GMT [source]

(Spirits can change over time regardless of their posture, but that has nothing to do with the age on the bottle.) What we measure is how long the spirit had to interact with the oak. The tequila is filled into a wooden barrel, in which it is stored for certain periods of time between two months and three years, depending on the variety. If it is a white / silver tequila it will not be aged and instead the tequila will be bottled after the distillation and filtration process.

Añejo tequilas have complex aromas and are aged for one to three years in American oak barrels or otherwise. Amateurs who appreciate the mild temperament consider the anejos to be the real “slurping” tequila. This makes them an excellent option to try or drink tequilas to be drunk on their own.

Tequila Anejo Vs Reposado

The Extra Aged needs to be cut with water to temper the proof, which will further soften the end product. While extensive aging and occasional cloudiness lead to comparisons with well-aged Scotch whiskey, no age information is required for extra-aged agave. Given the added prestige that comes with a longer barrel time, many extra matured ones get the best price.

Explanation Of The Difference Between White, Reposado And Añejo Tequila

The Reposados Tequilas, which have matured for at least two months and up to a year in new, used or neutral barrels, are the ideal sip for agave lovers who want a little complexity out of the wood. New toasted oak barrels from France or America can add vanilla flavors and smoky notes. In the meantime, the neutral barrels are great for smoothing out the tequila and maintaining its blue agave profile.

Tequila Anejo Vs Reposado

Some reposados can also be aged in new wooden barrels to achieve the same woody taste and smoothness, but in a shorter time. In the summer of 2006, a new classification was added that names any tequila over 3 years old as “Extra Añejo”. According to the same rule as with an “añejo”, the distillers have to age the brandy in barrels or containers with a maximum capacity of 600 liters. With this prolonged aging, the tequila becomes much darker, more mahogany in color, and is so rich that it becomes difficult to distinguish it from other high-quality aged liquors. After the aging process, the alcohol content must be diluted by adding distilled water. The pale yellow expression is only three months old, which makes this rested citrus and mint tint an ideal choice for lovers of white who prefer that distinctive agave flavor.

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