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Tequila is a blue agave–based spirit made primarily in the area surrounding the city of Tequila, 65 kilometers (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco. The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.

Tequila Blanco / White / Silver
Clear, unaged tequila that is normally bottled right after being distilled. When the clear white tequila drips from the cooling coils of the alambique, it is correctly called silver or plata, but is more commonly called white or blanco. Most platas pass directly to the bottling plant, however, some producers allow the tequila to settle and finish for a few weeks in the tanks before bottling.
Tequila Joven / Gold
Blanco Tequila which has not been left to rest or mature but to which colorants and flavorings, such as caramel coloring, oak tree extracts, glycerine, or sugar syrup, have been added prior to bottling. These tequilas are often called suave, joven, gold, or abocado, implying youth and smoothness. They can be made from 100% agave but are normally made with the 51% mixted tequila. The blending of silver tequila with aged or extra-aged tequila is considered gold or joven tequila.
Tequila Reposado - Rested or Aged
The first definitive level of aging is termed reposado or rested and madates that the tequila remain in wood for a period of two months but no longer than 12 months. This is a requirement of the Mexican government. Each distillery has its own preference for the type of barrel used in aging. Some of the most common are made from french oak or white oak. The type of barrel used and the resins and tannins exuded have a dramatic impact on the finished product and produce the subtle nuances that distinguish one tequila from another.
Tequila Añejo - Extra Aged or Vintage
The next level of aging is the añejo tequilas. Añejo, which means "vintage", can only appear on bottles that contain tequila, aged in oak barrels having a maximum capacity of 600 liters, a minimum of one year. This is a requirement of the Mexican government. A year of resting in a cool bodega produces a smoother and more sophisticated taste. American whiskey barrels, french oak casks, or cognac barrels, are commonly used to age this tequila. Añejos are typically aged between 1 and 3 years. They are darker in color, more complex in flavor, and smoother than reposado tequilas. The commercial alcohol by volume must be adjusted by the addition of distilled water for each type of tequila.
Tequila Extra Añejo - Ultra-Aged
This is the newest classification of tequila as defined in report from the October 28, 2005 meeeting of the National Committee on Standardization. Utra-aged or Extra Añejo tequila has been aged for a period of at least three years, without specifying the aging time in the label, in direct contact with the wood of oak (holm or holm oak) or Encino oak containers with a maximum capacity of 600 liters. Its commercial alcohol content must be adjusted by dilution water. The aging of the tequila shall be performed by the authorized producer within the territory specified for the production of tequila.
Do you know the differences between mezcal and tequila?
Many people have been fooled by myths or marketing tactics that aren’t necessarily true. Some people believe that mezcal and tequila are the same thing, which is not technically a fact. We are here to break the myth about mezcal and tequila. The following article explains what the true differences are between mezcal and tequila and what makes them each special.
Mezcal (traditionally spelled mescal) is a Mexican distilled spirit that is made from the agave plant. Tequila is technically a mezcal, however, there are differences in production technique and in the types of agave used. Tequila is made from a single type of agave plant – the agave tequilana (blue agave) – and can only be produced in the state of Jalisco and in small parts of four other states.
Mezcal can be produced from up to 28 varieties of agave (including blue agave) and is made around the city of Oaxaca and, according to official government regulations (NOM -070-SCFI-1994), can also officially be produced in some areas of the states of Guerrero, Durango, San Luis Potosi and Zacatecas. Most mezcals are made from the Espadin agave, although some mezcal producers blend agave varieties to create a distinct flavor.
Mezcal traditionally has a very unique, smoky flavor that makes it fairly easy to distinguish from tequila. It also tends to taste sweeter, or richer, than tequila. Some mezcal producers have adopted production processes similar to tequila, and the resulting mezcal has flavor profile similar to tequila.
Traditional Methods
When tequila is made, the agave head is baked in an above-ground oven. This began in the late 19th century. Mezcal producers, however, often follow the traditional method of using in-ground pits. The agave heads (also called agave hearts, or piñas) are roasted or grilled over hot rocks in a cone-shaped pit (called palenques or hornos). A fire is started and burns for about 24 hours to heat the stones that line the pit. The agave heads are put into the pit and then covered with moist agave fiber that is left over from the fermentation process. A layer of agave leaves or woven palm leaves cover the fibers and the agave heads are left to cook for two to three days.
Types of Mezcal
Mexican government regulates mezcal, defining various types and aging categories in a manner similar to tequila. The regulations split mezcal into two categories:
Type 1: 100% agave (using any or all permitted agave plants)
Type 2: Minimum 80% agave and maximum 20% other sugars.
There are three aging categories:
Abacado (also called joven or blanco): clear, un-aged mezcal that results from the distillation process. It is often bottled immediately, but flavoring or coloring agents can be added.
Reposado (also called madurado): aged in wood barrels for two to eleven months.
Añejo: aged in wood barrels for a minimum of twelve months.
The regulations also forbid mezcal producers to make tequila, and tequila producers cannot produce mezcal.
The Worm
Mezcal is widely known for the agave “worm” (or gusano) that floats toward the bottom of the bottle. It is primarily a marketing gimmick to help boost sales, especially in the United States and in Asia. In fact, it is not a “worm” at all, but one of two insect larvae (a caterpillar of a night butterfly or the larvae of the agave snout weevil) that can infest yucca and agave plants.
Tequila never (ever!) has a worm in the bottle