There is a fair bit of confusion concerning the differences between tequila and mezcal. We will deal with the differences when we get around to Tequila 101, “The History and Geography of Tequila”. Right now, we are more concerned with Tequila 102, “Know Your Tequila”. Knowing your Tequila allows us to move more quickly to Tequila 201, “Enjoy Your Tequila”.

Tequila is made from the fermented juice of the Tequilana Weber blue agave plant. There are two general classes of tequila:

Agave (pure) and Mixto (not pure -- aka mixed).

While the crew is working to convince TJ that there are some “mixto” tequilas that are worthy of attention, TJ tends to lean toward the snobbish side of being a connoisseur and will only attend to 100% agave tequilas.

Mixto tequilas must contain at least 51% agave juices to bear the Tequila label. Most mixto tequilas contain only 51% agave and are supplemented with cane or other sugars, caramel coloring and natural flavorings. Tequila 100% Agave, on the other hand, is 100% blue agave and is labeled as such. TJ likes to declare that the flavor is “pure and unadulterated.” Tequila 100% Agave contains no added flavoring or coloring, and the only fermentable sugars are those from the piña (the agave “pineapple”).

Since TJ has “banned” mixtos from the BAR-T, the tequilas on these pages fall into just three categories

• Blanco (white) or plata (silver) tequilas are essentially unaged and are colorless. Any “aging” occurs in stainless steel tanks for no more than 60 days. Blanco tequilas have the distinctive agave flavor and are well suited for mixing; their flavors blend well with fruit based drinks which tend to cover up the flavor of milder tequilas. The tequila “burn” of Blancos also makes them TJ’s preferred choice for shooters.
• Reposado (rested) tequilas are aged for two to twelve months in wooden casks or tanks. Two months is the legal minimum period, but the better quality Reposados generally spend three to eleven months in wooden casks; although some varieties are rested for up to eighteen months. Their color comes from the aging process and not additives. Reposado tequilas usually have a smoother texture and more complex flavor than Blancos. The Reposados can work well in mixed drinks and straight.
• Añejo (aged) tequila is aged in wooden barrels for a minimum of 12 months. Old bourbon barrels, acquired from Kentucky bourbon distillers, are often used, and the highest quality Añejos are aged for somewhere between 18 months and three to five years. Añejo tequilas are very smooth with very subtle flavors. While they are really meant to be sipped, they make a nice addition to after-dinner coffees and dessert drinks.

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