There are four types of Tequila:
- Blanco (White) - Clear, unaged tequila, that is normally bottled right after distillation. Blanco tequila products also called "Silver" or Plata(Spanish).
- Reposado ("Rested") - Aged in wood at least 60 days. Typically aged in large wooden tanks between 3 and 9 months. The wood imparts color and flavorings to the tequila. Reposado tequila products are commonly referred to and labeled as "Gold" tequilas.
- Añejo (Aged) - Tequila that is aged a minimum of 1 year in government approved barrels that are no larger than 600 liters in capacity. American whiskey barrels, French oak casks, or cognac barrels, are commonly used to age the tequila. Añejo are typically aged between 1 and 3 years. They are darker in color, more complex in flavor, and smoother than Reposado tequilas.
- Oro (Gold) - Joven abocado is unaged, but treated with additives to create some of the effects of aging. Legally it has the same requirements as Blanco, but coloring and flavoring is allowed to maintain continuity of taste and color. The additive is usually caramel. Gold is virtually always a mixto, not 100% agave.
This popular sidekick of Tequila, originated in Chapala, Jalisco, Mexico, almost 60 years ago by Mr. Edmundo Sánchez, who served tequila that he prepared himself using small stone ovens. Since the tequila was handmade, it was very strong, so Mr. Sánchez’s wife used to put slices of fresh oranges, salt and powdered red chili on the table. Those ingredients were used for Mr. Sánchez and his dining guests to counter the strong effects of the alcohol.
This mixture of ingredients was such a success, and it had such great acceptance, that the visionary Mr. Sánchez asked his wife to squeeze the oranges in a jar instead of putting them in a bowl, and to add the salt and the red-hot chili to the mixture. This drink acquired a tempting reddish color that later on was the basis of the name given to it, "Sangrita." It is customary to serve Sangrita with: Silver “Blanco”, Reposado, or Añejo tequilas.