01
Blanco / Silver
Unaged • Bottled Within 60 Days
Straight from the still with no meaningful wood contact, so the cooked agave sits fully exposed.
- Cooked agave
- White pepper
- Citrus
- Bright
THE FIELD GUIDE VOL. VIII
120 Agave Spirits, Decoded
Masonry brick ovens, Tahona stone crushing, copper alembics, and barrel aging in Jalisco Highlands and Lowlands.
THE FIELD BOARD
100% Blue Weber Agave Terroir
Tequila Types Explained
02
Reposado
Rested • 2 to 12 Months in Oak
Short oak rest rounds the edges without covering the agave. The everyday middle ground.
- Vanilla
- Soft spice
- Agave core
- Balanced
03
Añejo
Aged • 1 to 3 Years in Small Oak
Matured in sealed oak casks of 600 litres or less, which pushes the spirit towards whisky territory.
- Caramel
- Dried fruit
- Oak
- Warm
04
Extra Añejo
Ultra Aged • Over 3 Years
The youngest official category, formally recognised in 2006 for tequilas held in oak beyond three years.
- Deep oak
- Chocolate
- Toffee
- Long finish
05
Cristalino
Aged Then Filtered Clear
A modern market style: aged tequila stripped of colour through charcoal filtration, keeping barrel sweetness with a clear pour.
- Silky
- Sweet oak
- Clear
- Polished
06
Joven / Gold
Blended or Coloured
Either a blend of blanco with aged tequila, or a young spirit given colour and sweetness with permitted additives.
- Sweet
- Soft
- Golden
- Entry level
07
Mixto vs 100% Agave
Read the Label
Mixto tequila needs only 51% agave sugars, the rest coming from other sugars. Only bottles stating “100% agave” are made purely from blue agave.
- 51% minimum
- Harsher
- Cheaper
- Check the label
08
Mezcal
Oaxaca & Beyond • Any Agave
A separate denomination. Agave hearts are roasted in earthen pits, which is where the smoke comes from.
- Smoke
- Wet stone
- Herbal
- Rustic
09
Highland vs Lowland
Los Altos • Valle de Tequila
Where the agave grew shapes the spirit: highland fruit tends to be sweeter and fruitier, valley agave more earthy and peppery.
- Highland: fruity
- Lowland: earthy
- Terroir
- Soil driven
Quick Comparison
| Class | Time in Oak | Colour | Style |
|---|---|---|---|
| Blanco | None to 2 months | Clear | Pure agave |
| Reposado | 2 to 12 months | Pale straw | Balanced |
| Añejo | 1 to 3 years | Amber | Oaky |
| Extra Añejo | Over 3 years | Deep amber | Rich |
| Cristalino | Aged, then filtered | Clear | Sweet, smooth |
| Joven / Gold | Blended or coloured | Gold | Soft, sweet |
| Mezcal | Varies | Usually clear | Smoky |
Myth vs Fact
MythThere is a worm in tequila.
FactNever in tequila. The larva is a marketing device used in some low-end mezcal bottlings, and it is not part of any traditional production standard.
Did You Know
Tequila must be made from blue Weber agave and produced within a protected zone: the whole of Jalisco plus designated municipalities in Guanajuato, Michoacán, Nayarit and Tamaulipas. Every bottle also carries a NOM number identifying the distillery that made it.
Behind the Bar
Blanco keeps citrus drinks vivid, reposado bridges into stirred and spirit-forward builds, and añejo belongs in a glass on its own. Save mezcal for when you actually want smoke in the drink.