According to Imbibe Magazine (which is one of my new favorites), tequila is gaining popularity and prestige. In fact, for the last two years, high-end tequila has even outsold single-malt scotch in US. Since tequila seems to be on the rise, I figure we might as well learn about the different kinds (all of which must be at least 51% blue agave juice and produced in the Tequila Region of Mexico).
- Gold: Value tequilas that get their color from added caramel colorings.
- Blanco (aka Silver): Unaged, clear tequila.
- 100 Percent Blue Agave: Premium tequila made with 100% certified blue agave. It has no added colors, flavors or sugars. May be Blanco, Añejo or Reposado.
- Reposado (aka Rested): Aged 60-364 days in wooden barrels (like wine) - the barrel provides the golden color.
- Añejo (aka Aged): Aged 1-3 years, also in wooden barrels. The longer aging provides a richer copper color.
- Extra-Añejo (aka Reserva/Reserved): Aged 3 years+ in wooden barrels (which are often secondhand bourbon barrels) - copper or amber in color.
Source: Imbibe Magazine