Bars & Breweries

Different Types of Tequila

Last updated on Mar 11, 2024
Janine Jones

Tequila, the beloved spirit from Mexico, comes in various forms that cater to different preferences and occasions. From blanco to anejo, each type offers a unique flavor profile and aging process that sets it apart. Whether you're sipping it neat, mixing up a margarita, or hosting a tequila tasting, understanding the different types of tequila can enhance your customers’ drinking experience and help you expand your bar menu.

What Is Tequila Made From?

Tequila is distilled from the blue agave plant, a succulent native to Mexico. The heart of the agave plant (the pina) is harvested and roasted to extract its juices, which are then fermented and distilled to create the iconic spirit. The distinct taste of tequila is influenced by the agave plant's sugars and terroir, making it a versatile ingredient in cocktails and a popular choice for sipping neat or on the rocks.

Tequila vs Mezcal

Tequila is a type of mezcal made specifically from the Weber blue agave plant in designated regions of Mexico, while mezcal can be produced from various agave species across different regions. Tequila is typically smoother and has a more defined taste profile, making it ideal for cocktails, while Mezcal offers a smokier, earthier flavor profile that appeals to those seeking more complex drinks, like spicy grapefruit mezcal margaritas. Both spirits have their unique characteristics, catering to different preferences and applications in the world of mixology and beyond.

Tequila Types

When it comes to tequila, there are several types to choose from, each offering a unique flavor profile and production process. The five types of tequila include blanco, gold, reposado, anejo, and extra anejo. Cristalino tequila is an unofficial sixth type of tequila. We explore their differences below to help you make the best decision for your business:

1. Blanco Tequila

blanco tequila in a shot glass with a lemon wedge on the rim

Blanco tequila, also known as silver tequila, plata tequila, or white tequila, is a clear spirit that is unaged and bottled immediately after distillation without the influence of oak aging. Made from 100% blue agave, it is the purest form of tequila, allowing the true flavors of the agave plant to shine through. To be classified as blanco tequila, the spirit must undergo a strict production process in Mexico through the Consejo Regulador del Tequila (CRT). This ensures that each bottle of blanco tequila maintains the quality and authenticity that tequila lovers expect. Blanco tequila is often preferred for cocktails due to its crisp, clean taste and versatility in mixing. Whether you're sipping it neat or using it as the base for a refreshing margarita, blanco tequila is a staple in any bar or restaurant looking to elevate its cocktail game.

  • Blanco Tequila Age: Less than two months, stored in bottles
  • Blanco Tequila Flavor: Crisp with notes of citrus, pepper, and herbs, with a harsh finish
  • Blanco Tequila Drinks: Margaritas and palomas

Tequila Plata vs Blanco

Tequila plata, also known as silver tequila, is the same as blanco tequila. It is an unaged and clear tequila with a crisp and clean flavor. Blanco tequila can be aged for up to two months in glass or stainless steel tanks.

2. Gold Tequila

flight of Gold tequila in a set of 5 shot glasses with salt on the rim and lime wedges on the top, sliced lime in the background, salt scattered around on the table

Gold tequila, also known as joven or oro tequila, is typically a mixto tequila, meaning it is made from a combination of young blanco tequila and aged tequila to cut the sharpness. Sugars other than pure blue agave, such as cane sugar, are often added to the blend. Gold tequila is often aged in oak barrels or infused with flavorings to achieve its golden hue. This aging process imparts a smooth and slightly sweet taste to the tequila. Whether you're making margaritas, Tequila Sunrises, or simply enjoying shots with friends, gold tequila adds a touch of warmth and richness to any beverage.

  • Gold Tequila Age: Varies, blend of differently aged tequilas, often stored in oak barrels
  • Gold Tequila Flavor: Smooth and slightly sweet, flavor varies with the blend
  • Gold Tequila Drinks: As a shot, sipped neat, in Tequila Sunrises, and margaritas

Gold vs Silver Tequila

The difference between gold and silver tequila (or blanco tequila) is the color and aging process. Gold tequila gets its color from non-agave sugars or other aged tequilas. It is often a mixto tequila, meaning it contains at least 51% agave sugars along with other sugars to give it a smooth finish. Silver tequila is 100% agave and has a pure agave flavor without any added colors or ingredients.

3. Reposado Tequila

reposado tequila in decorative shot glass that has a blue rim, sitting on light colored table

Reposado tequila, also known as aged or rested tequila, is a popular choice among tequila enthusiasts for its unique flavor profile and smooth finish. This type of tequila is aged in oak barrels for a minimum of two months and up to one year, giving it a distinct golden hue and a complex taste. During the aging process, reposado tequila absorbs flavors from the oak barrels, resulting in notes of vanilla, caramel, and oak. This creates a well-balanced spirit that is perfect for sipping neat or as the base for cocktails like margaritas and palomas.

  • Reposado Tequila Age: 2-12 months, stored in oak barrels
  • Reposado Tequila Flavor: Oaky flavor with notes of vanilla, caramel, and a smooth finish
  • Reposado Tequila Drinks: As a shot, neat or on the rocks, in palomas, and Tequila Manhattans

Reposado vs Blanco Tequila

The distinct difference between reposado tequila and blanco tequila is how long they are aged. Reposado tequila is aged in oak barrels for a minimum of two months but less than a year, giving it a smooth and slightly woody flavor profile. Blanco tequila is unaged and offers a fresh and crisp taste without the influence of oak aging.

Gold Tequila vs Reposado

Gold tequila is a mixto tequila with added colors, flavors, and tequila blends of different ages. Reposado tequila undergoes a brief aging process in oak barrels, resulting in a more nuanced flavor profile with hints of oak and caramel. It is not blended with other tequila types.

4. Anejo Tequila

anejo tequila, a set of 3 shot glasses of tequila with lime wedges scattered in front

Anejo tequila, or extra aged tequila, is known for its sophisticated flavor profile, making it a favorite choice for sipping neat or crafting premium cocktails. To be classified as Anejo tequila, the spirit must be aged in oak barrels (usually ex-whiskey barrels) for a minimum of one year but less than three years. It is stored in 600-liter batches per barrel which gives the tequila room to interact with the oak and develop a deep golden color and complex flavor profile, often with hints of dried fruit, spice, and honey. Whether enjoyed on its own or mixed into a cocktail, Anejo tequila offers a luxurious drinking experience that is sure to impress even the most discerning palates.

  • Anejo Tequila Age: 1-3 years, stored in 600-liter batches in oak barrels
  • Anejo Tequila Flavor: Notes of oak, vanilla, honey, dried fruits, and spices
  • Anejo Tequila Drinks: Neat or on the rocks, in an Anejo Old Fashioned, and Anejo Highballs, or as a replacement for whiskey in cocktails

Anejo vs Blanco Tequila

Blanco tequila is unaged and offers a pure agave flavor with a clean finish. Anejo tequila, on the other hand, is aged for a minimum of one year but less than three years in oak barrels, resulting in a smooth and complex flavor profile with notes of vanilla and spice. While blanco tequila is clear, while anejo tequila has gold to amber hues.

Reposado vs Anejo

Reposado tequila is aged for a minimum of two months but less than a year, while anejo tequila is aged for one to three years. Anejo tequila tends to have a richer and more complex flavor profile compared to reposado, thanks to the longer aging process. Reposado tequila is usually light gold, whereas anejo tequila is typically light amber.

5. Extra Anejo Tequila

Extra Anejo tequila, a set of 3 shot glasses with lime wedges sitting on top, dark background, salt scattered around glasses

Extra anejo tequila is a premium variety of tequila, highly sought after for its rich flavor profile, strong aroma, and smooth finish. The tequila must be aged for a minimum of three years in oak barrels, giving it a dark amber color and a complex flavor profile similar to types of whiskey and cognac. This process helps to mellow out the harshness of the alcohol, resulting in a tequila that is incredibly smooth on the palate with a velvety texture. Extra anejo tequila develops rich notes of oak, chocolate, and caramel, creating a luxurious drinking experience perfect for tasting rooms. It is best enjoyed neat or on the rocks to fully appreciate its nuanced flavors.

  • Extra Anejo Tequila Age: Minimum of 3 years, aged in oak barrels before being bottled
  • Extra Anejo Tequila Flavor: Smooth, velvety texture, with notes of oak, chocolate, and caramel
  • Extra Anejo Tequila Drinks: Neat, on the rocks, in extra anejo spicy margaritas, and Extra Anejo Manhattans

Anejo Tequila vs Extra Anejo Tequila

The difference between anejo and extra anejo tequila is their aging time. Anejo tequila is aged for a minimum of one year to three years, while extra anejo tequila is aged for a minimum of three years and beyond. While anejo is a light amber, extra anejo can be a dark amber, close to the color of cognac. Extra anejo tequila offers a rich and luxurious flavor profile with deep oak notes and a smooth finish, making it an upscale choice for tequila connoisseurs.

6. Cristalino Tequila

clear tequila being poured into a shot glass, blue background

Cristalino tequila is not yet standardized by the Consejo Regulador del Tequila (CRT), meaning it is not considered an official type of tequila. This unique variation of tequila is worth mentioning, as it offers a fresh take on the traditional spirit, combining the smoothness of aged tequila with the clarity of a blanco. Cristalino Tequila undergoes a charcoal-filtration process that removes the color, tannins, and any impurities, resulting in a clear appearance. Despite its crystal-clear hue, this tequila still boasts the complex flavors and aromas that come from aging in oak barrels. Its refined taste and versatile nature make it a popular choice for mixing in cocktails, sipping neat, or in VIP clubs that offer bottle service.

  • Cristalino Tequila Age: Varies based on the type of tequila that is charcoal-filtered
  • Cristalino Tequila Flavor: Mild oakiness with crisp, bright notes of blanco tequila
  • Cristalino Tequila Drinks: Sipped neat, on the rocks, in high-end margaritas and palomas

From the vibrant and versatile blanco to the rich and complex extra anejo, each type of tequila offers unique flavors and characteristics that can elevate any cocktail or bar menu. Whether you're an emerging bartender looking to craft the perfect margarita or a chef experimenting with new flavors, knowing the distinctions between tequila varieties will help you create unforgettable experiences for your customers.

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When you deconstruct elote and remove the corn from the cob, you get another tasty Mexican street food called esquites. This "street corn in a cup" is less messy than elote and features all the same salty, smokey flavors. For the most authentic street corn, use Mexican white corn, not sweet corn. 9. Mole Mole is a Mexican chili sauce that is usually served over chicken, seafood, or turkey. Though it can take many different forms, it’s always made with fruit, chili peppers, herbs and spices (such as garlic, cumin, coriander, anise, cloves), and sometimes chocolate. Mole can be time-consuming to make, but the rich flavors make it more than worth it! Mole (pronounced mow-lay) sauce has a rich history in Mexico and is an important component of the popular dish, mole poblano. The word mole translates to "sauce" and comes from the native language Nahuatl, which was spoken by the Aztecs and is still used in parts of Mexico today. 10. Paella Paella is a fragrant rice-based dish made with meat or seafood, vegetables, and saffron, which gives the dish its signature yellow hue. Ingredients in a Spanish paella will vary by region, but one thing is certain - authentic paella is made in a traditional paella pan. Spanish paella is the dish that inspired the creation of Louisiana jambalaya which can be found in Cajun and Creole styles. A paella pan is a wide, shallow frying pan that provides a large surface for the rice and ingredients to be tossed for even cooking. The secret to the perfect paella is to lightly toast the rice on the bottom without burning it. This creates a crispy shell nicknamed "Valencian caviar." 11. Ceviche Ceviche is a seafood dish that is popular in Peru, Ecuador, Mexico, and other Pacific coastal regions of Latin America. Consisting of fresh raw fish, citrus juice, chopped onions, salt, and cilantro, ceviche is a refreshing, sweet-savory dish. Ceviche recipes vary slightly by location. This Hispanic dish might feature shrimp, or it could take the form of a ceviche "cocktail," which is popular in Mexico. "Vuelve a La Vida" is a well-known Veracruzan dish, which is a ceviche cocktail of oysters, octopus, fish, clams, and any other available seafood. Ceviche cocktails are usually served in cocktail glasses and may come with tostadas and avocado. 12. Flan Flan is a custard with a gelatin-like consistency and may also go by the name "creme caramel" or "pudim" (Portuguese). Essentially a baked custard, flan is usually made of eggs, sweetened condensed milk, evaporated milk, vanilla extract, and sugar. You may find a Mexican flan covered in dulce de leche, a sweet caramel syrup, while a Spanish flan may have a layer of caramelized sugar on the bottom. The origins of this popular dessert go back to the Roman Empire. Different variations of the custard were adopted across Europe, and Spanish conquistadors brought the recipe to the Yucatan Peninsula in Mexico. 13. Arroz con Leche Arroz con leche, translating to "rice with milk," is a creamy rice pudding made with cinnamon, nutmeg, and vanilla. You'll sometimes see the addition of orange or lemon peel for extra flavor. Believed to have Moorish origins, arroz con leche is enjoyed throughout Spain and Latin American countries, including Mexico, Colombia, and Venezuela. In Colombia, arroz con leche may feature grated coconut, and cloves might be added in Peru. Many Hispanic households have their own recipe for arroz con leche that has been passed down through the years. 14. Tres Leches Cake Tres leches (three milks) cake consists of a sponge cake or butter cake soaked in three different types of milk: evaporated milk, condensed milk, and heavy cream. After the sheet cake is baked and cooled, holes are poked into the top with a skewer, and the milk mixture is poured over the top. The fluffy sponge absorbs the milk and cream, yielding a moist, rich cake. Tres leches cake is popular throughout Mexico, Nicaragua, Panama, Cuba, Puerto Rico, Guatemala, Costa Rica, and many other Latin American countries. In Mexico, tres leches cake is served at weddings, birthdays, and other celebratory events. 15. Churros Churros are long, sweet fried-dough pastries that are normally served with a dipping sauce of chocolate or dulce de leche. A popular street food, churros are also served for breakfast or as a dessert at sit-down restaurants. Churros are enjoyed throughout Hispanic- and Portuguese-speaking countries, including Spain, Portugal, Brazil, Mexico, Colombia, Peru, and Argentina. Churro vendors, called churrerias, specialize in this tasty treat. Crispy on the outside and tender on the inside, churros are coated in cinnamon sugar and are best served warm! 16. Bunuelos Bunuelos are a fried dough fritter, or type of donut, that is shaped into a ball or a flattened disk and covered with cinnamon and sugar. Perfect as a snack or dessert, bunuelos are a simple, tasty treat that's enjoyed throughout Spain and Latin American countries. Each country has its own take on bunuelos. In Mexico, anise is added to the dough and the fritters are served with a warm sugar cane syrup. The bunuelos in Uruguay and Argentina are also called banana fritters and are considered a special rainy-day treat. Colombian bunuelos are dough balls containing white cheese curd, served with custard as a traditional Christmas dessert. 17. Margarita The margarita is a classic cocktail made with tequila, orange liqueur, and lime juice. It's served in a signature margarita glass with a salted rim. Margaritas can be customized for each customer, making them perfect for any happy hour menu. Serve it with salt, sugar, and fruit flavors, or blend it into a frozen drink. You can even try a variation like the Coronarita, which combines the cocktail with the Mexican beer Corona. Some believe the margarita evolved from a Mexican cocktail called the Tequila Daisy. This tequila-based cocktail had similar ingredients, and margarita translates to "daisy" in Spanish. The margarita is now one of the most popular cocktails of all time. Need a non-alcoholic option for your menu? Try serving mangonadas for Hispanic Heritage Month! Hispanic food represents rich cultures from many different countries, and a large portion of the American population is from Spanish-speaking cultures. Many traditional meals can be prepared as they have always been, or adapted to incorporate your own preferences. To celebrate this Hispanic Heritage Month, consider incorporating some traditional food into your restaurant’s menu.