When you’re selling more tequila than any restaurant in the United States, it’s little surprise that the distilleries show their gratitude by hosting a private visit. After a year of “subtly” letting my client know that I’m available to make the trip, Tres Agaves finally invited their publicist to come along ☺

Tres Agaves has clear tequila bragging rights as their staff has personally visited the distillery of every tequila they carry. Like the rise of wine consumption which began it’s annual 2.1% growth beginning in 2005, look for tequila to grow in popularity next year.

Just as you don’t need to know the hundreds of grape varietals to be considered a wine connoisseur, you don’t need to know the entire process of tequila making to begin appreciating this wonderful spirit. It does help however to know the basics, so here’s the Pinot, Cab and Chardonnay of tequila:

Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations.

Tequila 100% Agave. Must be made with 100% agave and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Añejo.

Blanco

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 agave. It is usually strong and is traditionally enjoyed in a “caballito” (2 oz small glass).

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 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.

Want to learn more? Go to Tres Agaves and ask the bar staff- they’re experts. Or email Eric Rubin, Tres Agaves’ operating partner.

All these photos were taken from our trip. For more great shots, click the photo of the donkey (taken in the town of Jesus Maria) .