Two distinct types of tequila, differentiated primarily by their aging process. One is bottled unaged or aged for a short period, while the other undergoes a longer maturation within oak barrels. This maturation significantly alters the spirit’s color, flavor profile, and overall character. The aging imparts a golden hue and introduces notes of vanilla, caramel, and spice, contrasting with the unaged variety’s clear appearance and agave-forward taste.
Understanding the nuances between these varieties allows consumers to make informed choices based on preference and intended use. The aged expression provides a smoother, more complex drinking experience, often enjoyed neat or in cocktails where its flavors can shine. The unaged option, with its bright, herbaceous character, is favored in mixed drinks where the agave flavor is meant to be prominent. Historically, production methods and aging techniques have evolved, contributing to the diverse range of tequilas available today.
