Styles of Tequila Explained
4 min read

Styles of Tequila Explained

Types of Tequila Explained

Tequila is officially classified into five main styles, with Cristalino emerging as a popular modern category:

Tequila Style Ageing Requirement Key Characteristics Best For
Blanco
(Silver / Plata) 		Unaged or rested up to 2 months Fresh agave, citrus, herbal notes, peppery spice — bright and expressive Agave purists, cocktails, and understanding a distillery's house style
Reposado Aged 2–12 months in oak barrels Softened agave, vanilla, caramel, light oak spice Neat sipping, whisky crossover drinkers, premium cocktails
Añejo Aged 1–3 years in oak barrels Rich caramel, toasted oak, dried fruit, baking spice Slow sipping, bourbon and cognac lovers
Extra Añejo Aged over 3 years in oak barrels Deep oak richness, dark chocolate, complex spice, and rounded agave sweetness Collectors, luxury sipping, special occasions
Joven
(Gold) 		Blend of Blanco and aged tequila, or coloured Blanco Style varies widely by producer Cocktails; quality depends heavily on the producer
Cristalino Aged tequila filtered to remove colour Smooth and polished, subtle oak with lighter agave presence Drinkers seeking smoothness with minimal oak influence

100% Agave vs Mixto Tequila: What’s the Difference?

Not all tequilas are created equal. The label tells you everything:

100% Agave Tequila

  • Made entirely from Blue Weber agave sugars
  • Must state "100% Agave" or "100% de Agave" on the label
  • Cleaner flavour, better mouthfeel, fewer impurities
  • The benchmark for quality tequila

Mixto Tequila

  • Minimum 51% agave sugars — the remainder from other sugar sources
  • Often harsher, less expressive, and more likely to cause next-day regret
  • Typically does not state "100% Agave" on the label

Does Older Tequila Mean Better Tequila?

Not necessarily — and this is one of the most common misconceptions about tequila.

  • Blanco showcases the purest agave character and terroir — ideal for understanding a producer's style
  • Reposado adds balance, approachability, and subtle complexity without masking the agave
  • Añejo and Extra Añejo deliver depth, richness, and oak-driven complexity — but can sometimes overshadow the agave

The "best" tequila is the one that suits how you drink it and what flavours you enjoy — not simply the one that's been aged the longest.

Mezcal vs Tequila: What’s the Difference?

Tequila and mezcal are both agave spirits born in Mexico — but they are distinctly different in origin, production, and flavour. Understanding the distinction helps you make a more informed choice at the bottle shop or bar.

The simplest way to think about it: all tequila is mezcal, but not all mezcal is tequila. Tequila is a specific, regulated subcategory of mezcal.

Category Tequila Mezcal
Agave Used Blue Weber agave only Over 30 agave varieties (Espadín, Tobaízin, Tobá, Madre Cuishe, and more)
Production Region Jalisco + 4 other designated states 9 designated states, primarily Oaxaca
Cooking Method Steam ovens or autoclaves — clean, neutral Underground pit ovens — imparts signature smokiness
Flavour Profile Bright, citrus-forward, herbal, peppery — clean agave expression Smoky, earthy, complex — varies dramatically by agave variety and producer
Regulatory Body CRT (Consejo Regulador del Tequila) COMERCAM (Consejo Mexicano Regulador de la Calidad del Mezcal)
Production Scale Large commercial scale common Often small-batch and artisanal
Best For Cocktails, neat sipping, approachable agave entry point Adventurous sipping, smoky cocktails, exploring agave diversity

Which Should You Choose?

If you’re new to agave spirits, tequila is the natural starting point — it’s more consistent, widely available, and easier to navigate. Once you’ve developed a palate for agave, mezcal opens up a world of complexity, smoke, and terroir-driven character that’s unlike anything else in the spirits world.

Bourbon Brothers tip: Start with a quality Blanco tequila to understand pure agave flavour, then explore mezcal when you’re ready to go deeper.

Browse our Tequila Range →