Tequila Guide

Category guide

Tequila

One agave does not mean one flavor. Farming, cooking, fermentation, distillation, proof, blending, filtration, and oak all leave a mark.

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Blue Weber agave field

Read the label in this order.

No single detail guarantees quality, but these clues help you understand what you are buying.

100% agave

Look for “100% agave” or “100% de agave.” Without that statement, tequila may include permitted non-agave sugars.

Expression

Blanco, reposado, añejo, and extra añejo describe aging—not an automatic ladder of quality.

NOM

The NOM identifies the certified production facility. Multiple brands can share one NOM, and brands can change facilities.

Proof

Proof changes intensity and texture. Compare it alongside process and intended use rather than treating higher as better.

Expressions at a glance.

Oak can support agave character or become the dominant voice.

Expression
General definition
What to expect
Blanco
Unaged or briefly rested
The clearest view of cooked agave, fermentation, distillation, and proof.
Reposado
At least two months in oak
Agave joined by gentle wood, vanilla, spice, and changes in texture.
Añejo
At least one year in qualifying oak vessels
More mature sweetness, spice, dried fruit, and barrel influence.
Extra Añejo
At least three years in qualifying oak vessels
Barrel character can become the lead voice; balance matters more than age alone.
Cristalino
Filtered aged tequila
Color is removed; filtration may also change aroma, flavor, and texture.

Geography is context—not destiny.

Highland and valley language can be useful, but broad regional stereotypes are not reliable tasting notes. Producer decisions, agave maturity, water, fermentation, distillation, proof, and blending can outweigh a simple map label.

Agave maturityCooking methodMillingFermentationStill typeCutsProofOakFiltration

Explore tequila with context.

Compare expressions and producers instead of shopping by age alone.

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