5 Types of Tequila in California
Whether sipping neat or mixed into a cocktail, tequila has become a favorite spirit for many. It’s no wonder that tequila has outgrown its reputation as a cheap liquor – especially when some high-end brands are being lauded alongside fine whiskeys and cognacs. But what separates the different types of tequila? The answer lies in the amount of time a tequila spends in an oak barrel.
There are five types of tequila, each offering its own distinct aromas and flavors: blanco (unaged), gold (joven), reposado, anejo and extra anejo. The amount of time a tequila is aged in an oak barrel influences its aroma, color and taste. The age of the tequila also dictates how it should be served and what ingredients it should be mixed with.
Blanco tequilas are typically unaged and appear clear in the bottle, making them perfect for mixing into cocktails. Depending on the quality of the blanco, it may be slightly oxidized, which can add a golden or amber color to the tequila. The flavor is crisp and fresh with mineral, fruit and floral notes. It is best to use blanco tequila in drinks where the agave will shine, such as margaritas or tacos.
Reposado tequilas spend between one and three years in an oak barrel, creating tequilas with amber hues and complex flavors that some compare to whiskey. Reposado tequilas are most commonly enjoyed in cocktails or over ice. They are the most popular tequila type for people new to tequila and a staple for bartenders.
What Are the 5 Types of Tequila in California?
Anejo tequilas spend up to three years in an oak barrel and can offer a full range of flavors including honey, vanilla, baking spices, and a toasted or charred finish. Anejos are best served on the rocks or in a cocktail and are favored by those who prefer a smoother, more mature tequila.
When selecting an anejo tequila, look for one with an elegant label and high-quality ingredients that are made from a 100% blue weber agave. It is also important to find an anejo tequila from a sustainable distillery that supports the community and reduces its carbon footprint.
Extra anejo tequilas are aged for a minimum of three years in a barrel and can be dark in color ranging from deep gold to reddish-brown. They are best served in a glass with ice to allow the complexity and flavor of the tequila to be fully appreciated.
The agave used to make tequila takes seven to ten years to mature and produce the juice needed for production. This long process compared to other spirits that use grain like corn, rye and wheat that can be harvested each year is what sets tequila apart from them all.
Tequila has exploded into the lifestyle market, with even former NBA rivals Michael Jordan, Jeanie Buss, Wes Edens and Wyc Grousebeck partnering together to launch an ultra-luxury tequila brand called Cincoro. The tequila is made from agaves grown on family farms in the Jalisco state and is named after the area code of Kendall’s hometown, California. The company’s commitment to sustainability includes running their distillery on solar and biomass energy, as well as donating 1% of all profits to environmental organizations.