Tequila is made from the Blue Agave plant. There are two basic categories: Mixtos and 100% Agave. Mixtos is a minimum of 51% Agave with up to 49% of other sugars (glucose and fructose) in the fermentation process.
With 100% Agave tequila the blanco or plata is harsher with the bold flavours of the distilled Agave up front – best for mixing in cocktails, while reposado and añejo are smoother, subtler, and more complex after spending time in oak barrels. These are best drunk ‘straight’ and savoured. Like other spirits that are aged in casks, tequila takes on the flavours of the wood, while the harshness of the alcohol mellows. The major flavour distinction with 100% Agave is the base ingredient, which is more vegetal than grain spirits and often more complex.
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