• Clear and unaged - this one bites back.
  • No time like the present right? Platas are bottled straight from the distillation process.
  • These are the most common, but no less special.
  • These have added ingredients (gasp!) like caramel coloring or oak tree extracts.
  • Often chosen for making margaritas or other tequila delights.
  • Generally NOT made from 100% agave. Still does the trick though.
  • This is a "Plata" that has been aged in a wooden barrel for AT LEAST TWO MONTHS and UP TO ONE YEAR.
  • The tequila gets darker every month it is aged (appearance-wise, not emotionally).
  • Aging mellows the alchohol bite.
  • Now we're getting fancy. These are aged in sealed OAK BARRELS for a MINIMUM OF 1 YEAR.
  • Aging develops silkier wood flavors, and makes you feel sophisticated just holding one.
  • Unlike people, who tend to peak around 25 years old, tequila is at its peak when aged less than 5 years.
  • Extra Anejo = Extra $$$.
  • A masterpiece like this takes patience. 3 years of patience to be exact.
  • The extended aging makes this tequila almost a mahogany color.
  • If this tequila were a person, no one would think twice about it wearing a
    silk robe to a party.
  • After aging, the alchohol is diluted by adding water (for your safety).
Tequila is made in the town of... Tequila.
Easy enough.
Not just anyone can make tequila. It's only tequila if it's produced in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.
The city lies next to a dormant volcano. The blue agave plant grows in the volcanic soil of this region. So essentially, Agave + Volcanoes = Tequila.
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