Tequila was originally all blanco, with reposado only being introduced in 1974 by Herradura. Find out more about blanco vs reposado tequila. This article is part of a series highlighting the importance of authentic tequila, partnered by PATRÓN. Discover more at The World of PATRÓN. Tequila is made from the cooked and fermented sap of the blue Weber agave ( agave tequilana). The agave plants grow on farms and take five to nine years to mature.

There’s a reason bar industry experts gravitate towards reposado tequila. Meaning “rested,” reposado sits for at least two months, but generally less than a year, in the barrel. Most oftentimes, they’re American oak casks that once held whiskey. “It’s like the VSOP of tequila, aged but not too aged, with some wood but not overly decadent,” says Ivy Mix, owner of New York's Leyenda and author of "Spirits of Latin America." She quotes Carlos Camarena, master distiller of Jalisco La Alteña distillery, where Tequila Ocho is made: “He says aging is supposed to be like a picture frame, and in this case, the picture is of agave. You don’t want the frame to overtake the picture but to bring out [the] best attributes and highlight them.” Patron is known for making high-quality and smooth tequila fermented, a fruit commonly found in hot and arid regions of Mexico. Patron tequila was originally produced by Casa 7 Leguas, one of Mexico’s oldest distilleries. Decadent and luxurious are just some of the adjectives used to describe tequilas that fall into the extra añejo category. A newer class that was added in 2006, these premium tequilas are barrel-aged for a minimum of three years (also in barrels that cannot exceed 600 liters), but can spend even longer in wood depending on the distiller. Varying in color from deep gold to reddish-brown, extra añejos are smooth, complex, and offer drinkers a unique experience like no other spirit. Cristalino The rich, dark amber color of añejo tequila sets it apart from both blanco and reposado tequila, reflecting its status as a more aged and sophisticated spirit. Caramel coloring is more likely to be used for añejos to provide a greater distinction from reposados. Cristalino reposados and añejosWhen they are ready, workers called jimadors harvest the blue agave by cutting off the spiky leaves and taking the core of the plant, known as the piña. The fruity, spicy notes of agave are what makes a tequila. Purists love to taste that raw material in the bottle. No aging process should erase that. Patron tequila is made by fermenting the fruit of the blue agave plant. The plant takes a long time to mature, taking nearly eight to ten years to reach the perfect level of ripeness. Whether any coloring has been added. Tequila producers can add caramel coloring without disclosing it, even in “100% agave” bottles. Reposado tequila: Reposado tequila has a light amber or golden hue, which it acquires during its aging process in oak barrels. This coloration is a result of the interaction between the tequila and the wood, as well as the gradual oxidation that occurs as the spirit rests in the barrels.

The two new serves were handcrafted with Tequila and Mezcal enthusiasts in mind, Patrón has said in a press release. They have been distilled using 100% Weber Blue Agave and an innovative production process.Certain brands introduce more additives with aged expressions, which may taste more artificial, sweet, and have unnatural vanilla flavors. To replicate the aging process, añejos are likely to have more additives than reposados. My personal thoughts One great reason to barrel age a tequila is to mellow the rough edges that are sometimes left in the spirit after distilling. Reposado should have personality but be easily sippable. Añejos are not necessarily better than blancos just because of extra aging and a higher price. The flavors of agave are complex and interesting enough to drink it unaged. Contrast this to other spirits like whiskey where most of the desirable flavors come from the wood itself. For whiskies, it’s mostly the case that more years aging results in a better product.