Location: Hyatt Regency Hotel and Spa Monterey, Ca.
PEOPLE'S CHOICE AWARD
ATTENDEES WILL HAVE A CHANCE TO VOTE FOR THEIR FAVORITE TEQUILA
Yes, tequilas can be categorized in different ways, both by their flavor profiles (such as sweetness or dryness) and by their aging process. Here's a breakdown of the most common categories:
1. By Agave Content:
- 100% Blue Agave Tequila: Made entirely from blue agave, offering the purest expression of agave flavor.
- Mixto Tequila: Contains at least 51% blue agave, with the rest made up of other sugars (like cane sugar), which can affect the flavor and quality.
2. By Aging Process:
Tequila is primarily categorized by how long it's aged, which directly impacts its flavor:
- Blanco (Silver) Tequila:
- Unaged or aged for less than two months.
- Generally clear, with a bright, fresh, and strong agave flavor. Often considered the "driest" tequila because of its sharp, clean profile.
- Reposado Tequila:
- Aged between 2 months and 1 year in oak barrels.
- It has a smoother profile than Blanco, with a balanced mix of agave sweetness and oak flavors. Some reposados have a mild sweetness, but they aren't as sweet as aged varieties.
- Añejo Tequila:
- Aged between 1 and 3 years in oak barrels.
- This type tends to have a richer, smoother taste, with more pronounced notes of caramel, vanilla, and wood from the aging process. It's sweeter and fuller than blanco or reposado.
- Extra Añejo Tequila:
- Aged for more than 3 years.
- This is the most refined and complex tequila, often with deep caramel, chocolate, and spice flavors. The sweetness increases as the tequila ages longer.
- Joven or Gold Tequila:
- A blend of Blanco and aged tequila or sometimes a mixto tequila with added coloring and flavoring.
- Often a bit sweeter and can have a lighter profile compared to aged tequilas. Sometimes used in cocktails.
3. By Flavor Profile:
- Driest Tequila:
- Generally, Blanco tequilas are the driest due to their fresh and pure agave flavors. They tend to have a more herbal, earthy, and slightly peppery taste with no aging to mellow them out.
- Sweetest Tequila:
- Añejo and Extra Añejo tequilas tend to be the sweetest, as the aging process allows for the development of deeper caramel and vanilla notes that add sweetness.
- Herbaceous/Floral Tequila:
- Some Blanco tequilas can have more herbal or floral notes, showcasing the agave’s natural flavors. These tend to have a more crisp, green flavor.
- Fruity Tequila:
- Some tequilas, especially aged varieties like Reposado and Añejo, can take on fruity characteristics (such as dried fruit or citrus) due to their time spent in barrels.
4. By Region:
Tequila can also be categorized by the region it comes from, with different areas having slightly different flavor profiles due to climate, soil, and other environmental factors. Common regions include:
- Tequila (Jalisco): The main region where tequila is made.
- Highlands (Los Altos): Tequila from higher altitudes, typically sweeter and more fruity.
- Lowlands: Tequila from lower altitudes, which can have more earthy and peppery characteristics.
5. By Production Method:
- Traditional Tequila: Made using traditional methods, such as cooking agave in clay ovens and crushing with a tahona (stone wheel).
- Modern Tequila: Uses more industrial processes, such as autoclaves and mechanical crushers. This often results in a more consistent product but may lack the complexity of traditional methods.
6. Flavored Tequila:
- Flavored Tequilas: These are infusions with fruits, herbs, or spices. While not common in high-end tequilas, flavored variants are available for cocktails and mixing.
Each tequila brand or bottle may fall into different categories depending on its production, aging, and flavor, giving you a broad spectrum to explore based on your taste preferences!