Our Blanco is beautifully clear, demonstrating our expertise in producing tequila in its purest form. Reposado is aged for between two and twelve months and can be stored in barrels of any size. Some Reposados can have more oak flavor by using a new, freshly burnt, or traditional size barrel or it could have a more subtle oak flavor by using older and more aged barrels.
They are typically darker than Reposados and can have more flavors imparted into the tequila from the barrel. The more you age a tequila the more complex it gets in the aroma, flavors and color. During this time, it develops its full-bodied flavor with hints of dried fruit, caramel, vanilla and maple. TIP: See our last thoughts about tequila additives at the bottom. Gold tequila is colored tequila. It can be mistaken for one that has been aged. Joven means young, but it is simply a blend.
It can be slightly darker in color than Blanco, but it is usually made with a very small proportion of aged tequila. Today, there are several labels producing high-proof 45 percent ABV and above , ancestral expressions of unaged, silver tequila worthy of the names mezcal de tequila or vino de mezcal.
Those bottles are full of sweet agave with a buttery finish, accented by pepper, herbs, and light cinnamon. This is one of the distilleries to watch for the finest tequilas in Mexico. Legendary master distiller Carlos Camarena never changes the recipe for his 55 percent ABV blanco distilled in a copper still, allowing each production to express the terroir and seasonal variations of this famed highlands label.
Reposado tequilas, which have been rested in new, used, or neutral barrels barrels that have been used three times for a minimum of two months and up to just under a year are the ideal sipper for agave lovers who want some complexity from wood.
New, toasted oak barrels from France or America can impart vanilla flavors and smoky notes. Neutral barrels, meanwhile, are great for softening the tequila while maintaining its blue agave profile. The pale-yellow-colored expression is aged a mere three months, making this mint- and citrus-tinged reposado an ideal choice for blanco lovers who prefer that distinct agave flavor. This also came with investment in the distillery, allowing for a more traditional production for this fruity, grassy reposado, which was previously cooked in an autoclave, an entirely industrial process.
It was good then and has only gotten better. This intense, woody reposado is fermented in cement tanks, cooked with copper pot stills, and aged six years in giant wooden tanks, making for a truly rare high-end reposado. The extra time and production methods yield big natural vanilla, caramel, and spice flavors and aromas.
Master blender Alexandre Gabriel uses copper stills and open-air fermentation to draw bacteria into the tequila, which is aged in rum and cognac barrels sourced from Trinidad, Fiji, Panama, and across the Atlantic.
A rival to fine cognacs, whiskies, or rums, EAs are ultra-smooth, rested in a range of barrels. Skip to content. Gold Tequila Most gold tequilas get their color from the caramel coloring added to the tequila before fermentation. Silver Tequila Silver tequila, sometimes referred to as blanco, is rarely aged more than a couple of weeks, making it the purest form of tequila. Gold tequila is typically a mixto tequila and is usually served best for mixed drinks such as margaritas since it is less expensive.
This gold-colored spirit is typically aged in white oak and French oak barrels where resins and tannins shape the flavor of the tequila. Many different types of wood barrels give the tequila different flavors since the barrels were previously used to age other spirits such as wine, cognac, whiskey, or bourbon.
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