🥃 Tequila classes

The tequila classes are five designations that, under the Mexican standard NOM-006-SCFI-2012, describe what happened to the tequila after distillation: blanco (plata), joven (oro), reposado, añejo and extra añejo. The class determines the ageing period in oak, the cask size and the permitted additives, while the strength is the same for all: 35–55% ABV.

Blanco, or plata, is clear, though not necessarily colourless, tequila without softening additives: after distillation it is only diluted with water to the required strength, and it may spend less than two months in oak. Joven, or oro, is a blend of blanco with aged tequila, or blanco softened with permitted ingredients, so this class does not mean longer ageing.

Reposado is aged at least two months in direct contact with the wood of oak containers of any size. Añejo is aged at least a year in casks of up to 600 L, extra añejo at least three years in the same casks. A blend of reposado with older tequila remains reposado, and a blend of añejo with extra añejo is añejo. Tequila is aged only by authorised producers in the area of origin.

Softening (abocado) is the addition of caramel colouring, natural oak extract, glycerine or sugar syrup, in total no more than 1% of the tequila's mass before bottling. It is allowed for joven, reposado, añejo and extra añejo, but not for blanco. If sweeteners, colourings or flavourings have been added to the tequila, it may contain no more than 75 g/l of sugars. For export, the classes may be named Silver, Gold, Aged, Extra aged and Ultra aged.

Why this matters to you. Colour does not prove ageing: a joven or oro may be a blanco with caramel, and aged classes may also be softened. Only the class tells you about time in oak: reposado, añejo or extra añejo. WHO: there is no safe dose of alcohol.