How to drink Tequila like a Mexican

Drink old

598fa46d2fa1abe0057db7d2133444d0Tequila might not have quite the ageing capabilities of Scotch, but it does improve with age becoming more mellow and drinkable. The older the Tequila, the better the quality is likely to be, so its worth spending a bit more on an older bottle. Tequila falls into five categories based on its age as follows, from the youngest to oldest.

  • Blanco – unaged Tequila that has spent less than two months in steel or oak barrels
  • Joven – unaged as above but coloured gold
  • Reposado – aged between two months and one year in oak barrels
  • Añejo – aged  for between one to three years in oak barrels
  • Extra Añejo – aged for more than three years in oak barrels, a category established in 2006.

Because of the high evaporation rate of Tequila, due to the country’s higher temperatures, ageing a Tequila for longer than six years is largely not worth the effort as much of your product would be lost, making what is made very expensive.

One of the world’s oldest Tequilas is AsomBroso Extra-Aged Añejo Tequila, 11 Year Old. At US$1,200, it is made from 100% blue agave and matured in French oak barrels. Its bottle was inspired by an eighteenth-century crystal decanter discovered in an English castle by the brand’s founder Ricardo Gamarra.


One Response to “How to drink Tequila like a Mexican”

  1. As Tequila education grows in US, specially in California, tequila aficionados are well versed in how to drink each Tequila Category.
    Salt and lemon is ok for a Blanco Tequila but maybe not for a Blanco 100% agave Tequila, but still acceptable.
    Tequila Shots are now very popular, but they shall be of Blanco 100% if you do not want a very bad hangover.
    Tequila 100% agave reposado and Anejo are recommended as a sipping drink.

    Europe is still uneducated about Tequila. In Europe most persons still consider Tequila as an Espiri Gonzalez’s Spit fire drink, just as in US was considered 15 years ago. The opportunity for 100% Tequilas is huge.


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