Similar questions: difference tequila types silver gold resposado anejo agave.
The difference is mostly aging. Silver tequila is un-aged and has no additives, while gold tequila is also un-aged but contains things like camel coloring and wood extract to make it seem like it was aged in an oak cask. Reposado means that the tequila was aged or "rested" in an oak barrel for at least 2 months but less than 1 year, and anjeo received the same treatment for at least 1 year but less than 3.
Agave means that the tequila is made with a higher percentage of the agave plant (all tequilas must be 51% agave or more), and in most cases it denotes 100% agave. All of these kinds of tequilas (and the others such as maduro (aged even longer) that aren't listed) have different tastes. Some are classically used as mixers while others are meant to be enjoyed straight up, but this actually varies by culture.
Basically, the only advice I can give you is the same that I tell novice wine drinkers; don't be afraid to try new things, and at the end of the day, just drink what tastes good to you.
The good, the bad, and the ugly True tequila is made from agave. If a tequila isn't 100% blue agave, then it's supplemented with alcohols and flavors from other sources (usually corn). If you taste a 100% agave tequila, you'll see why tequila was invented: it's fruity and pungent, not harsh.
Like most good liquors (brandy, port, scotch), it benefits from time to develop its flavors. If you leave it for two months to a year, it's "rested" (reposado). Leave it for longer than that, and it's "old" or "aged" (añejo).
As with scotch, the longer you let it rest, the more expensive it is. You can let it rest in glass or steel tanks, which will leave it clear (silver or "blanco", white). Or you can rest it the way they do with whiskey, in charred wood barrels.
That gives it other flavors (caramel, vanilla, tannin, pepper, etc. Depending on the kind of barrel), and turns it a golden color ("oro"). For cheap tequilas, not made from 100% agave, they make "gold" tequila by adding caramel colorings and flavors, but it bears little resemblance to the properly aged gold tequilas. If you try the good tequila, you'll find that the cheap stuff is intolerable.
A good tequila is every bit as complex and interesting as a good scotch. Unfortunately, it's also about as expensive. Sources: itequila.org/types.htm .
Google says... itequila.org/types.htm " The NOM standard defines four types of tequila: Blanco or Silver This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave.It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass).
Oro or Gold Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas. Reposado or Rested It is Blanco that has been kept (or rested) in white oak casks or vats called "pipones" for more than two months and up to one year.
The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas have experienced exponential demand and high prices.
Añejo or Aged It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.
Reserva Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price." http://www.loscabosguide.com/tequila/classifications.htm http://www.liquorsnob.com/archives/2005/10/tequila_tasting_101.php http://en.wikipedia.org/wiki/Tequila .
4 basic types all proper tequila is made from blue agave. Silver/blanco- basic tequila, not aged etc. Gold/oro- added colorants or flavorings. Reposado- aged between 2 months and 1 year in barrels.
Anejo- aged for more than 1 year. There are also special reserves aged for longer and much higher priced. The "worm" means mezcal which is technically not tequila (whole nother story).
I was transformed, when in mexico, looking for a liquor store but finding a tequila store, nothing but tequila! Its kind of like scotch is here, so many brands each w/ their own characteristics, a whole new learning process!.
Production and additives itequila.org/types.htm" rel="nofollow">itequila.org/types.htm and en.wikipedia.org/wiki/Tequila both state that the main differences between the different types of tequilas are how they are made. Agave is the plant that tequila is made from. All tequila contains agave, at least 51%.
However, the processes are slightly different for different tequilas. Silver(blanco) is bottled right after being distilled. Gold(oro) has colorings to mak it yellow.
Rested(resposado) is aged in oak barrels like wine for up to a year. Aged(anejo) is aged in oak barrels for longer than a year. The tastes of these different types of tequilas will vary.
Like whiskey or wine, you may need practice to distinguish the different kinds of tastes. tequila.net/ has some great reviews that show the variety of tequilas available and how they vary. The Scots have whiskey, the French have wine, the Mexicans have tequila.To each their own.
Sources: itequila.org/types.htm" rel="nofollow">itequila.org/types.htm .
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