The tequila types you should know before your next drink

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While tequila, traditionally, falls broadly under the mezcal umbrella, it has an identity of its own courtesy its distinct production methods, ageing techniques and the terroir of Mexico’s Jalisco region.

Where the agave is grown also shapes what’s in your glass: Jalisco’s highlands (Los Altos) produce sweeter, fruit-forward variations with floral and citrus notes, while the warmer lowlands (Los Valles) are known for earthier, spicier expressions with hints of pepper and smoke. The Consejo Regulador del Tequila (CRT) officially recognises five styles, and knowing the difference will make your next order a far better one.

This is tequila in its most unfiltered and popular form. Blanco is either bottled straight after distillation or rested briefly for no more than two months, which means nothing gets in the way of the blue agave itself. Expect a bright, peppery spirit layered with fresh citrus, herbs and grassy notes rather than the sweeter vanilla flavours that come with oak ageing.

It’s the bottle doing the heavy lifting in classics like the Margarita and Paloma, but don’t mistake it for a cocktail-only pour. Well-made blancos are among the finest sipping tequilas around, prized for showcasing the distillery’s craft without the influence of wood.

Some examples of Blanco: Patrón Silver, Casamigos Blanco, Don Julio Blanco.

Joven sits somewhere between youthful freshness and barrel-aged complexity. Rather than spending years in oak, it’s typically created by merging blanco tequila with a smaller proportion of aged expressions, giving it a softer texture and subtle notes of vanilla, caramel and spice while preserving the vibrancy of fresh agave.

One thing worth paying attention to is the label. Not every “gold” tequila qualifies as a genuine joven. Some are mixtos, produced with less than 100 per cent blue agave and coloured or sweetened with additives such as caramel or glycerin to mimic the look and feel of an aged tequila.

Some examples of Joven: Jose Cuervo Tradicional Oro, Casa Dragones Joven, Puerto Vallarta Gold.

Reposado is where the tequila begins to mellow. After spending anywhere between two months and a year in oak barrels—often ones previously used for American whiskey—it develops a pale golden hue along with layers of vanilla, caramel and gentle baking spice without losing the agave’s natural brightness.

That balance is exactly why its a fan-favourite. Reposado has enough complexity to sip neat but still carries enough freshness to elevate cocktails, whether it’s a richer Cadillac Margarita or a tequila-forward Manhattan.

Some examples of Reposado: Clase Azul Reposado, Don Julio Reposado, Casamigos Reposado.

Once tequila spends more than a year in oak, it starts borrowing a few tricks from whisky. Añejo expressions mature for between one and three years in barrels no larger than 600 litres, emerging darker, richer and considerably more layered than younger styles.

The extra time in wood brings flavours of caramel, vanilla, toasted oak, dried fruit and baking spices to the forefront, giving the spirit a silky texture that’s best appreciated neat. If you’re looking to cross over from whisky to tequila, this is usually the place to start.

Some examples of Añejo: Don Julio Añejo, Clase Azul Añejo, Casamigos Añejo.

Officially recognised only in 2006, extra añejo is built for patience. Every bottle spends at least three years in oak, although many remain in barrel for much longer, resulting in intensely concentrated flavours of caramel, vanilla, spice and toasted oak wrapped in an exceptionally smooth finish.

However, the extended ageing comes at a (literal) cost. More liquid is lost to evaporation over the years, making these bottles far more expensive to produce and, consequently, to buy. They’re typically reserved for slow sipping rather than cocktails and have become highly sought after by collectors.

Some examples of Extra Añejo: El Cristiano Extra Añejo, Don Julio 1942, Tears of Llorona Extra Añejo.