Tequila is a spirit produced from the blue agave plant. Unlike other major spirit categories, tequila can only be made in a few designated areas in Mexico. It can be aged in oak barrels or bottled straight from the still, allowing for a wide variety of styles and flavor profiles. Tequila is most often blended together with other tequila distillate creating a 100% agave product, or mixed with grain spirit resulting in what is called a “mixto.” Origin: Believed to have originated around the town of Tequila, in the State of Jalisco in the 16th century. The highly fermentable sugars from the agave plant were fermented into a low alcohol juice called pulque before Spanish settlers distilled it into a spirit.



Blanco tequila can be bottled right after distillation, often blending with water to reduce the alcohol proof. It can be either 100% agave or blended with grain to create a mixto.


Reposado is tequila that is “rested” for at least two months in oak vats or barrels. Most reposados are 100% agave, but can be made as a mixto.


Añejo is the Spanish word for “aged.” Añejo tequila must be aged in oak barrels for at least one year. Most añejos are 100% agave but can be made as a mixto.



Usually labeled gold tequila, due to the addition of caramel coloring to darken the liquid. The only difference between gold and silver tequila is the color from the caramel.