Margaritas, Tequila and Cerveza

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Tequila is derived from fermented sugars from the heart of the Blue Agave (Agave azul) plant. The heart is called the Pina and looks like a pineapple.

There are four categories of tequila defined by the aging technique used in the production of the tequila. The aging technique is also what gives tequila its color.
Un-aged tequilas are colorless unless caramel sugars have been added. All other tequilas are aged in wood barrels, which impart color.

Joven/Gold

Joven/Gold tequila is usually a tequila in which select cane sugar or caramels have been added to create a rich, tawny color. As with Blancos, Jovens are best suited to mixed drinks.

Taste: Fresh and smooth, a touch sweeter than Blanco, with interesting aromatics.

Blanco/Silver

Blanco/Silver is a clear tequila that is not aged. Its fresh fruity flavor is the most direct expression of agave and makes Blanco/Silver a great choice for mixed drinks.

Taste: Clean, fresh, agave fruit with hints of citrus, pepper and spice.

Reposado

Reposado or "rested" tequilas are aged in wooden tanks or barrels for about a year. They are often pale straw in color and mellower than the Silvers and Golds. They provide smooth mix ability for the more sophisticated cocktails or can be enjoyed straight.

Taste: Delicate softness with a smooth, more developed finish.

Anejo

Anejo tequilas must be aged in oak barrels for at least 3 years (Sauza Anejo for a minimum of one year). It is gold to amber in color and has a soft, smooth, complex flavor brought on by its marriage with the aromatic wood. This is the tequila to sip slowly and appreciatively; just as you would a fine cognac.

Taste: Smooth and complex, with layers of caramel, spice, fruit and smoke.