Demotion

Lesson
Materials

Classes / Classifications

 

In order to make tequila softer and closer to the American whisky drinker’s palate, producers slowly started the sophisticated aging of tequila in oak barrels.
In 1949 there was only one aged tequila class (type), the añejo. It had an aging requirement of 2 years.
In 1964 the aging requirement for añejo changed to 1 year. Then in 1968 the reposado class was added but it wasn’t until 1970 that they defined its aging to be at least 2 months. Then with the evolution of “luxury tequila brands”, eventually the extra añejo was added as a separate classification in 2005.

According to the characteristics acquired in post-distillation processes, Tequila is classified in one of the following classes (Section 5.2.1):

  • Blanco or Plata
  • Joven or Oro
  • Reposado
  • Añejo
  • Extra añejo

For the international market, the classification mentioned in the previous paragraph can be replaced by the translation into the corresponding language according to the regulation of the country or place of commercialization, or by the following (Section 5.2.2):

  • "Silver" in place of Blanco or Plata
  • "Gold" in place of Joven or Oro
  • "Aged" in place of Reposado
  • "Extra aged" in place of Añejo
  • "Ultra aged" in place of Extra añejo

Blanco or Plata

Transparent product not necessarily colorless, without mellowing (abocado), obtained from distillation by adding only dilution water in cases where it is appropriate to adjust the required commercial graduation with the provisions of 6.1.1.1 (this section allows the addition of flavors), can have a maturity of less than two months in containers of oak. (Section 4.36.1)

Joven or Oro

Product resulting from blending blanco tequila with reposado tequila and / or añejo and / or extra añejo.

Also joven tequila or oro (gold) is the product resulting from the mixture of blanco tequila with any of the ingredients provided in 4.1, which are known as abocamientos. (Section 4.36.2)

Reposado

Product that can be mellowed (abocado), subject to a maturation process of at least two months in direct contact with oak wood containers. Its commercial alcohol content can - where appropriate - be adjusted with dilution water.

The result of blending tequila reposado with tequila añejos or extra añejos, is considered as tequila reposado. (Section 4.36.3)

Añejo

Product that can be mellowed (abocado), subject to a maturation process of at least one year in direct contact with oak wood containers, whose maximum capacity is 600 liters, its commercial alcohol content can - where appropriate - be adjusted with dilution water.

The result of blending tequila añejo with tequila extra añejo is considered as tequila añejo. (Section 4.36.4)

Extra Añejo

Product that can be mellowed (abocado), subject to a maturation process of at least three years in direct contact with oak wood containers, whose maximum capacity is 600 liters, its commercial alcohol content can - where appropriate - be adjusted with dilution water. (Section 4.36.5)

 

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