Blanco, Reposado and Añejo

The Consejo Regulador del Tequila (CRT) and NOM-006-SCFI-2012 define tequila categories by aging time, creating distinct styles that bartenders must understand for proper service and cocktail construction.

Blanco (Silver or Plata) is tequila in its purest form. Bottled immediately after distillation or rested up to 59 days, blanco showcases the raw agave character: bright, vegetal, sometimes peppery notes with citrus and herbal undertones. The Oxford Companion to Spirits and Cocktails notes that blanco is the truest expression of terroir and production method. Use blanco when you want agave flavor to shine—in Margaritas, Palomas, or sipped neat to evaluate quality.

Reposado (Rested) must age between 2 and 12 months in oak barrels. This brief maturation softens the spirit's edges while introducing vanilla, caramel, and light wood notes. The agave character remains prominent but gains complexity. Difford's Guide recommends reposado for drinkers transitioning from white spirits to aged expressions, and it works beautifully in spirit-forward cocktails like Old Fashioneds or served neat. The pale gold color comes from wood contact, not additives.

Añejo (Aged) requires 1 to 3 years in oak barrels no larger than 600 liters. Extended aging creates a darker amber spirit with pronounced wood influence: butterscotch, dried fruit, baking spices, and oak tannins. The CRT regulations ensure these barrels are small enough to maximize wood contact. Añejo resembles fine whiskey in complexity and is best sipped neat or with minimal dilution. Some bartenders use añejo in Manhattans or Negroni variations, though the agave character becomes subtle.

Extra Añejo, aged over 3 years, exists as a premium category but shares añejo's service approach. All categories may be 100% agave or mixto, though serious bars stock only 100% agave expressions.

Temperature matters: serve blanco chilled, reposado at room temperature or slightly chilled, and añejo at room temperature in a proper nosing glass to appreciate its complexity.