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What makes a tequila Blanco, Reposado, or Añejo?

What makes a tequila a blanco, reposado, or añejo? Aging! Kind of like what makes a human a baby, teenager, or adult. There’s a bit of overlap and it depends on their individual development. However, there are a few rules we can follow to give us some guideposts to stay within.

Blancos are unaged white tequilas, but can be rested up to two months in stainless-steel or neutral oak barrels to allow for oxidisation, which is the perfect tequila for our Pink Grapefruit Superbird canned cocktail. It adds an incredible bold flavor and aroma to the cocktail while allowing the all-natural pink grapefruit and agave nectar to shine through.

Reposados must be aged in oak barrels for a minimum of two months and a maximum of twelve months. This is what gives reposados that light brown color. The reposado is best suited for the delightful Superbird Free canned cocktail because it adds some richness and depth to the cocktail.

Añejos must be aged for a minimum of one year and a maximum of three years. These tequilas tend to get flavors from the barrels and have notes of vanilla and are a bit toasty.

There is another category, called Extra Añejo that must be aged a minimum of three years. These are exceptionally smokey and rich tequilas.

There are more designations in the tequila category, but this is our starter lite course. For more information, you can always go to Mexico.

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