Most people who drink tequila for the first time do so in a shot or cocktail. Of course, that's acceptable—everyone must begin somewhere. Tequila is much more than just a spirit of celebration, though. There are many interesting questions about tequila, even though most consumers gravitate to whisky when they want to become very geeky.
But you need to first familiarise yourself with basic tequila terms if you truly want to become an expert. Once you're familiar with a few tequila words, you'll be able to read the labels and understand your tequila better than before. Here are 9 such terminologies to enhance your tequila-drinking experience:
Reposado
Tequilas called reposado are matured for two months to a year in oak barrels, which are usually used for this purpose. Reposados are noted for their richness and vanilla flavours, and they are more subdued than blanco tequilas.
Añejo
Añejo tequilas are matured in oak barrels, usually used for former Bourbon barrels, for a minimum of a year. These spirits taste richer and bolder than reposados; therefore, it's preferable to serve them straight or on the rocks as opposed to in cocktails.
Ensemble
Ensemble, which means "mixed" or "blended," is a kind of mezcal produced with many agave varieties. After being gathered, all agave species are roasted, mashed, fermented, distilled, and then bottled together. Each batch of ensemble mezcal is entirely distinct and reflects the mix used to create the bottling as well as the harvest of that particular year.
Mixto
You've got yourself a mixto if the label of a tequila bottle doesn't say "100 percent agave." These tequilas aren't the best; they're made using a blend of cane sugar spirits and fermented agave juice, usually with little more than 51 percent blue weber agave.
Blanco
Picture the agave plant in its most natural state: uncooked, unripened, and wild. For you, that's blanco tequila. Blanco, often called 'silver' or 'plata', is the pure spirit that embodies the essence of the agave plant. It ages very little, if at all, usually spending a little time at rest in stainless steel tanks. The end product is a tequila that is clear, bright, and crisp—ideal for anyone who wants to taste the pure taste of agave.
Damiana
A fragrant plant is used in a variety of liqueurs, some using agave and tequila, as well as various drinks and desserts. The dry regions of Baja California Sur and Sinaloa are home to the plant.
Oro
The Spanish word oro, which means "gold," is frequently connected to tequila that has a golden tint. But don't let the colour deceive you—true connoisseurs of tequila understand that authentic Oro tequila doesn't mature to acquire its golden hue. Alternatively, it might be enhanced with other ingredients, like caramel, to give it a more nuanced taste. Even if there are some excellent Oro tequilas, it's important to distinguish between those that receive their colour naturally and those that are given a golden makeover.
Extra Añejo
Extra Añejo tequilas are a new class of spirits introduced in 2006 that are matured in oak barrels for at least three years. Extra añejos are among the priciest tequilas available; they are rich, heavily flavoured with vanilla, and have an oaky finish.
Cristalino Tequilas
The Tequila Regulatory Council (CRT) just approved cristalino tequila; however, it isn't stated clearly. These tequilas are often matured before being filtered to remove any colour that the ageing process may have added. Some Cristalino tequilas have ageing classifications like reposado or añejo indicated.