Silver tequila (Blanco/Plata):
Tequila that is kept in white oak barrels for two to eight weeks.
The right barrel is a vital part of the tequila-making process
If agave is the heart, then our special wooden barrels are the soul. Tequila simply wouldn’t be the same without them, and here’s why.
Toasted for flavour
Before we add a drop of tequila, we toast the barrel first. It’s this process that gives tequila its aroma. There are three degrees of toasting, which determine a different tequila profile.
Light
Imparts a sweet oak aroma and spicy notes
Medium
Imparts vanilla notes and sweet hint of honey and toast
Strong
Imparts chocolate notes, nuts such as roasted almonds and hints of smoke
Our barrels are made from French or American oak and are used according to a profile created by our Tequila Master.
Ageing and resting
By resting tequila in barrels, we add depth to the taste and aroma. Tequilas are divided into different varieties according to various ageing lengths.
Gold tequila (Joven/Oro):
A blend of white tequila with aged or extra aged tequila.
Reposado:
Tequila that has been in barrels for two months.
Añejo:
Tequila aged in barrels for a year.
Extra-Añejo:
Tequila aged for at least three years.
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