To find your way through the various styles of tequila, it’s essential to understand what happens when tequila is aged in wood. So, what kind of barrels should you use and how do they affect the final tasting experience? Here’s how it works.
Aromatic richness
It’s no coincidence that wood has been used for centuries to rest many wines and spirits. This has the advantage of making their organoleptic characteristics more complex. In this way, it releases a number of compounds that bring out an array of aromas. So don’t be surprised to detect notes of vanilla, dried fruit, caramel, spices or even chocolate.
It also has consequences for texture, which are all the more important in the case of tequila, which can sometimes be very intense, even aggressive on the palate. Barrel ageing, through oxidation in the wood pores, softens the liquid. It then gains in roundness and silkiness, and its flavors become more harmonious overall. What’s more, the famous angels’ share resulting from evaporation will concentrate this aromatic palette and enhance the sensory experience.
From Blanco to Extra Añejo, tequila profiles
Considered a method synonymous with quality, barrel ageing is now part of a long tradition for producers and has given rise to a precise classification:
Blanco or Plata, unaged or aged less than 2 months
Ginsiders selection :
Don Fulano Blanco, very fruity, pleasant and smooth. It evokes prune juice, Williams pear, mint, amaretto and walnut.
Reposado, between 2 months and 1 year
Ginsiders selection :
Casamigos Tequila Reposado, which expresses wood through light touches of caramel and cocoa. Velvety texture and round finish.
Añejo, between 1 and 3 years old
Ginsiders selection :
Komo Añejo Cristalino, the meeting of tropical fruits, citrus zest, white flowers and vanilla. Mineral and round, with a subtle sweetness.
Extra Añejo, over 3 years old
Ginsiders selection :
Volcan de Mi Tierra XA Extra Añejo, the perfect balance between cyite agave, spices, vanilla, caramel and dried fruit. Enjoy on its own or with a few ice cubes.
Which barrels to choose?
In addition to ageing time, the cask in which the tequila rests will also have a crucial influence on the final profile of the tequila. The most common is the American oak barrel. It may be new or used, meaning that it has already been used to age other spirits. In this case, the wood and its aromas of coconut and vanilla are less present on the palate, and the focus is on texture. Another option is French oak. More present in wine and Cognac, it can also appear in the tequila production process. It will bring dried fruit and sweet spice aromas.
Lately, the trend has been towards barrels with a first life. Those that have been blended with red wine offer red fruit flavors and tannins, liqueurs give extra sweetness, bourbon roundness and caramel, sherry hints of dried fruit, and port notes of black fruit…to name but a few. Now it’s up to you to find the profile that’s right for you!
