Tequila Categories and Classification

During the 70s the tequila categories started because the Mexican government established a regulation to control the production, quality, and types of tequila.  Hence, in accordance with the percentage of sugar collected from the agave two categories of tequila are distinguished.

Tequila 100% agave

Alcoholic regional beverage obtain from the distillation of mostos prepared originally and directly from the extract, and in the facilities of an authorized distillery, which must be located in the territory designated and protected by the Agave tequilana weber azul, derived from the heads of the piñas previously cooked and fermented with yeast, for the formulation of sugars which could be mixed with other sugars to a proportion no larger than 49% of sugars. Tequila is a liquid which in accordance with its classification has no color, but acquires color en aged.
This tequila is a product that can only be denominated by the following: “100% agave,” “100% puro de agave,” “100% de agave”

Tequila           

Beverage in which the mostos are mixed with other sugars to a proportion no larger than 49% of sugars; and which it can not be produced with sugars coming from any type of agave.  I should only be altered with 51% of sugars coming from de Agave tequilana weber azul harvested in the protected territory. This product can be bottled in factories other than the authorized distillery, as long as it meets the appropriate requirements.

According to the characteristics, procedure, and distillation, tequila can be categorized in the following classes:

• Blanco
• Joven or Mixto
• Teposado
• Añejo
• Extra Añejo

• Silver
• Gold
• Aged
• Extra aged
• Ultra aged