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How to distinguish the different types of tequila

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Tequila is a Mexican drink made specifically with a type of maguey, the agave tequilana weber blue variety. To obtain it, all the leaves are removed, until only the pineapple (heart) remains, after cooking the juices (musts) are extracted, and once fermented they are subjected to distillation.

Tequila is divided into two categories and of these there are five classes, which must always be specified to the consumer and shown on the label.

Categories

Tequila is classified into two categories according to the amount of sugars from the agave that are used for its elaboration:

100% agave tequila

Only with sugars from the agave tequilana weber blue variety

This product should be named only through one of the following legends: “100% agave”, “100% pure agave”, “100% agave”, “100% pure agave”.

Tequila

Mix with other sugars in a portion of no more than 49%.

Lessons

Tequila classes are 5: white, young sweet, restful, aged and extra aged.

White or silver (Silver)

It is transparent, not necessarily colorless, obtained from the distillation adding dilution water, to adjust the required commercial graduation.

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Young or Gold (Gold)

Result of mixing the white with the aged, aged or extra aged.

Product likely to be docile. A procedure for soften the flavor of tequila, by adding one or more of the following ingredients: Caramel color, Natural oak or oak extract, glycerin and sugar-based syrup.

Leaning (Aged)

Susceptible of being doomed.

Subject to maturation at least two months in direct contact with the wood of containers oak or oak. Dilution water is added to adjust the alcohol content to that allowed commercially.

The result of mixtures of reposado tequila with aged or extra-aged tequilas is considered as reposado tequila.

Añejo (Extra aged)

Susceptible of being doomed.

Maturation of at least one year in direct contact with the wood of oak or oak containers, with a maximum capacity of 600 liters. I know Add dilution water to adjust the alcohol content to commercially allowed.

Extra Añejo (Ultra aged)

Susceptible of being doomed.

Undergoing a maturing process, at least three years in direct contact with the wood of oak or oak containers, with a maximum capacity of 600 liters. I know add dilution water to adjust the alcohol content to commercially allowed.

The authentic tequila must be exclusively made in some of the regions that marks its “Denomination of Origin”.

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