WHAT IS TEQUILA?
It has been mainly within the last 20 or so years that tequila has been developing into an internationally appreciated spirit. There are a number of requisites that must be satisfied before tequila can be certified. The agave variety used may only be the blue Weber tequiliana sort. The growing of the agaves and production of the tequila may only be done in a demarcated region, similar to the case of cognac. It must be distilled at least 2 times, and it must be produced under the strict supervision of the CRT – the Tequila Regulatory Council.
THERE ARE 2 CATEGORIES OF TEQUILA
THERE ARE 5 CLASSES OF TEQUILA
Blanco (also known as Plata or Silver): Tequila straight from the still. This can be aged for up to 60 days.
Gold (also known as Joven Abocado): Blanco tequila with an additive, usually caramel, which colours and adds favour to the tequila.
Reposado: Tequila that has been rested, or aged at least 2 months.
Añejo: Tequila that has been aged at least 12 months.
Extra Añejo: Tequila that has been aged for over 3 years.