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OUR TEQUILA SELECTION
We are constantly adding to our selection. Please let us know if your favorite isn't listed below.
We are constantly adding to our selection. Please let us know if your favorite isn't listed below.
AUSENTE
CABO WABO
CAZADORES
CIELO
CONQUISTADOR
CORRALEJO
DON JULIO
EL CONQUISTADOR
CABO WABO
CAZADORES
CIELO
CONQUISTADOR
CORRALEJO
DON JULIO
EL CONQUISTADOR
How to Become a Tequila Connoisseur
EL JIMADOR
EL TESORO
ESPOLON
GRAN CENTENARIO
HERRADURA
HUSSONG'S
JOSE CUERVO
MILAGRO
EL TESORO
ESPOLON
GRAN CENTENARIO
HERRADURA
HUSSONG'S
JOSE CUERVO
MILAGRO
MONTE ALBAN MEZCAL
MONTEZUMA
ORO AZUL
PATRON
SAUZA
SKYY 1800
TEZON
TWO FINGERS
MONTEZUMA
ORO AZUL
PATRON
SAUZA
SKYY 1800
TEZON
TWO FINGERS
Types of Tequila - Classifications?
Reprinted by permission from www.Tequila.net.
100% Blue Agave being one, and Tequila Mixto (Mixed)
being the other. Mixto Tequila contains a minimum of 51%
Blue Agave, and the remaining 49% from other sugars. The
additional products allowed in Mixto Tequila are caramel
color, oak extract flavoring, glycerin, and sugar based
syrup. Mixto Tequila can now be bottled outside of the
Tequila territory, including other countries, which started
January 6, 2006.
By reading the label on the bottle you can tell which
clasification it is in, as all Tequila that is made from 100%
Blue Agave will say "Tequila 100% de agave" or "Tequila
100% puro de agave". All other Mixto Tequila labels will
only read "Tequila".
The above two categories of Tequila are then divided into
the following five types of Tequila and are labeled as such:
Tequila Blanco - Silver - Plata - White
This is the Blue Agave in its purest form. It is clear and un-
aged, where the true flavors and the intensity of the plant
are present, as well as the natural sweetness. It can be
bottled directly after distillation, or stored in stainless steel
tanks to settle for up to 4 weeks.
Tequila Joven Abocado - Gold
This type is typical to Tequila Mixto, where colorants and
flavorings have been added prior to bottling. These "young
and adulterated" Tequilas are cheaper and used in many
bars and restaurants for "mixed drinks".
Tequila Reposado
A Reposado Tequila is the first stage of "rested and aged".
The Tequila is aged in wood barrels or storage tanks
between 2 months and 11 months. The spirit takes on a
golden hue and the taste becomes a good balance
between the Agave and wood flavors. Many different types
of wood barrels are used for aging, with the most common
being white or French oak.
Tequila Añejo
After aging for at least one year, Tequila can then be
classified as an "Añejo". The distillers are required to age
Añejo Tequila in barrels that do not exceed 600 liters, and
some of the favorite aging containers are Cognac, French
Oak, and American Whiskey barrels. This aging process
darkens the Tequila to an Amber color, and the flavor
becomes smoother, richer, and more complex.
Tequila Extra Añejo
A new classification added in the summer of 2006, labeling
any Tequila aged more than 3 years, an "Extra Añejo".
Following the same rule as an "Añejo", the distillers must
age the spirit in barrels or containers with a maximum
capacity of 600 liters. With this extended amount of aging,
the Tequila becomes much darker, more of a Mahogany
color, and is so rich that it becomes difficult to distinguish it
from other quality aged spirits. After the aging process, the
alcohol content must be diluted by adding distilled water.
These Extra Añejo’s are extremely smooth and complex.
Reprinted by permission from www.Tequila.net.
100% Blue Agave being one, and Tequila Mixto (Mixed)
being the other. Mixto Tequila contains a minimum of 51%
Blue Agave, and the remaining 49% from other sugars. The
additional products allowed in Mixto Tequila are caramel
color, oak extract flavoring, glycerin, and sugar based
syrup. Mixto Tequila can now be bottled outside of the
Tequila territory, including other countries, which started
January 6, 2006.
By reading the label on the bottle you can tell which
clasification it is in, as all Tequila that is made from 100%
Blue Agave will say "Tequila 100% de agave" or "Tequila
100% puro de agave". All other Mixto Tequila labels will
only read "Tequila".
The above two categories of Tequila are then divided into
the following five types of Tequila and are labeled as such:
Tequila Blanco - Silver - Plata - White
This is the Blue Agave in its purest form. It is clear and un-
aged, where the true flavors and the intensity of the plant
are present, as well as the natural sweetness. It can be
bottled directly after distillation, or stored in stainless steel
tanks to settle for up to 4 weeks.
Tequila Joven Abocado - Gold
This type is typical to Tequila Mixto, where colorants and
flavorings have been added prior to bottling. These "young
and adulterated" Tequilas are cheaper and used in many
bars and restaurants for "mixed drinks".
Tequila Reposado
A Reposado Tequila is the first stage of "rested and aged".
The Tequila is aged in wood barrels or storage tanks
between 2 months and 11 months. The spirit takes on a
golden hue and the taste becomes a good balance
between the Agave and wood flavors. Many different types
of wood barrels are used for aging, with the most common
being white or French oak.
Tequila Añejo
After aging for at least one year, Tequila can then be
classified as an "Añejo". The distillers are required to age
Añejo Tequila in barrels that do not exceed 600 liters, and
some of the favorite aging containers are Cognac, French
Oak, and American Whiskey barrels. This aging process
darkens the Tequila to an Amber color, and the flavor
becomes smoother, richer, and more complex.
Tequila Extra Añejo
A new classification added in the summer of 2006, labeling
any Tequila aged more than 3 years, an "Extra Añejo".
Following the same rule as an "Añejo", the distillers must
age the spirit in barrels or containers with a maximum
capacity of 600 liters. With this extended amount of aging,
the Tequila becomes much darker, more of a Mahogany
color, and is so rich that it becomes difficult to distinguish it
from other quality aged spirits. After the aging process, the
alcohol content must be diluted by adding distilled water.
These Extra Añejo’s are extremely smooth and complex.
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Owasso Liquor & Wine
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