MainStreet Explains: Tequila 101

Believe it or not, downing shots with a lick of salt and a squirt of lime is not the only way to drink tequila. Though most Americans associate tequila with youthful debauchery (or that one crazy night in Tijuana), tequila is most commonly drunk as a sipping liquor in Mexico and other parts of the world.

Tequila is a made from blue agave, a plant that grows natively in the state of Jalisco in Mexico. It takes eight to 10 years for a blue agave to mature enough to be harvested. Tequila is made from the heart of the plant, which usually weighs between 70 and 200 lbs.

There are several types of tequila, each one created through a slightly different process. Tequila can either be 100% pure blue agave or a mixto. Mixtos have to contain at least 51% blue agave sugar, but the remainder comes from other cheap sugars. Ever get a monster headache after drinking tequila? Point the finger at those cheap sugars. As you might have guessed, mixtos are usually cheaper tequila.

The Four Types of Tequila

1. Blanco (silver or white): This tequila is bottled immediately and is un-aged. It is clear and transparent and usually has a crisp, dry taste. The other types of tequila are made from blanco. This is generally the best type of tequila for mixed drinks like margaritas.

2. Reposado (rested): Blanco tequila aged in barrels for two to 11 months. Aging produces more complex favors, a smoother taste and a pale color. These are the most popular tequilas in Mexico.