Short answer: The names describe how long the tequila has spent in oak. Blanco (silver) is unaged or rested for under two months. Reposado ("rested") is aged at least two months but less than a year. Añejo ("aged") spends at least one year in oak barrels, and Extra Añejo at least three years. The longer the ageing, the smoother, darker and more whisky-like the tequila becomes.
| Type | Time in oak | Taste | Best for | Example |
|---|---|---|---|---|
| Blanco / Silver | None, or under 2 months | Bright, peppery, citrus and fresh cooked agave | Margaritas, Palomas, shots | Don Julio Blanco |
| Reposado | 2–12 months | Smoother, with vanilla, caramel and light spice | Sipping or premium cocktails | Clase Azul Reposado, Fortaleza Reposado |
| Añejo | 1–3 years (barrels up to 600 litres) | Rich: toffee, dried fruit, chocolate, oak | Sipping neat or over ice | Don Julio Añejo, Don Julio 1942 |
| Extra Añejo | 3+ years | Deep and complex, like a fine Cognac or whisky | Special occasions and gifts | Tapatío Excelencia, 818 Eight Reserve |
You may also see Joven or "gold" tequila, usually a blend of blanco with aged tequila (or, in cheaper brands, coloured with caramel), and Cristalino, an aged tequila filtered back to clear. More in what is Cristalino tequila?
Ageing tells you about time in oak, not quality. The more important words on the label are 100% de agave: the tequila is made only from blue Weber agave. Tequila without it is a "mixto", which only needs to be at least 51% agave, with the rest from other sugars. For brands that avoid flavour additives altogether, see additive-free tequila explained.
Not sure where tequila ends and mezcal begins? Read mezcal vs tequila.
We deliver tequila across Greater London in 30–45 minutes, 24/7, and next day to mainland UK when you order by 4pm. Browse our tequila collection.
Please enjoy responsibly. drinkaware.co.uk
Comments will be approved before showing up.
Dry, high-acid whites such as Chablis and Sancerre, and brut champagne, are the classic matches for smoked salmon. Here is why they work, what to avoid and how cold to serve them.
