Mexican tequila is made from the blue agave, a plant that is similar to a cactus that thrives in the volcanic soil of the Tequila region.

Although it originates in the western state of Jalisco, given its popularity tequila is made throughout Mexico. The spirit usually contains around 40% of alcohol, but some brands contain up to 50%.

Tequila generally falls into 2 categories: 100% agave and ‘mixtos’. While the latter are still mostly made of agave, they use other sugars in the fermentation process (up to 49%). These other sugars are often glucose-based, while agave sugar is fructose-based. 100% agave tequila often has a more complex flavour than grain spirits.

Beyond this, 100% agave tequila falls into five main categories, depending on the ageing process in oak barrels:

• ‘Blanco’ or ‘plata’ (white or silver) tequila is white and usually bottled immediately after distillation, or left no more than 2 months to age. This produces a stronger, harsher agave flavour.
• ‘Oro’ (gold) tequila is not aged per se, although it looks similar to aged tequilas. It is often mixed with aged tequilas, together with (amongst other things) golden colouring, syrup and oak extracts to achieve the golden appearance.
• ‘Reposado’ (rested) tequila is aged at least 2 months in oak barrels (but no more than 1 year). This gives is a smoother flavour than the younger varieties.
• ‘Añejo’ (vintage) tequila is aged at least 12 months, but less than 3 years. This gives it a more subtle and complex flavour, with stronger notes of oak and a more mellow alcohol taste.
• Finally, a more recent category, ‘extra añejo’ is aged at least 3 years.

Good quality tequilas are made from agave that is harvested up to 10 years old, to encourage the development of sugar in the plant. This gives tequila a stronger, sweeter agave taste. These types of aged tequila are best suited for making cocktails.