Breaking Down the Types of Tequila

Tequila is one of those spirits that people either love or swear off for life, usually because they had a bad experience with the cheap stuff. But the truth is, good tequila is wildly underrated. It’s complex, smooth, and made with more care than most people realize. If you’re just getting into it and wondering what the deal is with blanco, reposado, añejo, and everything in between, here’s what you actually need to know.

At its core, tequila is made from the blue Weber agave plant. By law, it has to be made in specific regions of Mexico, mainly in Jalisco, and it must contain at least 51% blue agave to be labeled tequila. But the real quality stuff—the bottles that won’t leave your head pounding the next day—will say 100% blue agave. That’s your sign to take it seriously.

Now, the differences between tequila types all come down to aging. A blanco is the rawest, most unfiltered form of tequila. It’s either unaged or aged for less than two months in stainless steel or neutral containers. This means you’re getting a pure agave flavor—spicy, citrusy, peppery, and fresh. It’s the one most commonly used in cocktails like margaritas and palomas because it holds up well with mixers, but some high-end blancos are smooth enough to sip on their own.

Next up is reposado, which means “rested.” This tequila has been aged in oak barrels for anywhere from two months to a year. The short aging time mellows it out just enough to take the edge off while letting the agave still shine through. The oak also adds subtle flavors like vanilla, spice, and a touch of caramel. It’s that perfect middle ground—approachable, smooth, and versatile. You can sip it straight or use it to upgrade a cocktail.

Then you have añejo, which is aged for one to three years in oak barrels. The extra time in wood makes a huge difference. Añejo tequila is richer, darker, and smoother, often with notes of chocolate, dried fruit, toffee, or even tobacco. It’s meant for sipping—not shooting—and it’s a favorite among whiskey drinkers who are crossing over into agave territory. A good añejo is something you take your time with. One or two fingers in a glass, maybe with an ice cube, and that’s it.

Beyond that is extra añejo, which is aged for more than three years. These are ultra-premium tequilas, often bottled in fancy glass and carrying a steep price tag. But if you’re into spirits like cognac or scotch, this is where tequila can really surprise you. It’s deep, layered, and incredibly smooth, with rich oak and dessert-like notes. Definitely not for mixing and usually reserved for sipping on special occasions or gifting.

One type that’s gained popularity in recent years is cristalino. This one throws people off because it looks like a blanco but tastes like something aged. What happens is they take an añejo or extra añejo, filter out the color—usually through charcoal—and leave you with a clear, silky-smooth tequila that still has the depth of aging. Some people love it, some think it’s more style than substance, but either way, it’s an option worth knowing about.

The cool thing about tequila is how much variety there is once you get into the good stuff. And none of it is mass-produced without intention. Blue agave takes around 6 to 10 years to mature before it’s even harvested. The farmers—called jimadores—cut each one by hand. That agave is then roasted, crushed, fermented, distilled, and (sometimes) aged. Every bottle represents a serious amount of time, labor, and tradition.

Most people start with blanco because it’s cheap and easy to mix, but once you try a good reposado or añejo, you’ll understand why people are willing to pay more. Each level adds more complexity and smoothness. Tequila isn’t just about getting drunk fast—it’s a spirit with history, technique, and real flavor behind it.

And if you’re standing in front of the shelf not knowing what to grab, don’t overthink it. Go for 100% agave, choose based on how you want to drink it (cocktail vs. sip), and ask someone at the shop who actually knows what’s good. You don’t have to spend $100 to get something smooth and legit. In fact, there are killer bottles in the $30–$60 range that’ll blow your mind if you’ve only ever had the bottom-shelf stuff. Try a few different types, figure out what you like, and don’t let the old college tequila trauma keep you from discovering what this spirit is really about.