Casa Maestri's Tequila Basics Vol. IX: "Patience is a virtue"

We are near the end. Our agave distillate has gone through all the necessary processes to be considered tequila and finally be about to be bottled. However, we have not yet talked about the famous aging process of this spirit drink.

There are several myths that surround this process, since many people consider it to be one of the simplest of all. An example: there are people who think that the darker a tequila is, the longer it has been aged. And this, in general, is true, however not always. The color of our tequila, whether reposado, añejo, or extra añejo, is obtained mainly from the barrel, the wood that was in direct contact with the tequila for months.

Line of tequila barrels, perfectly aligned.

And there are different types of woods and barrels used for the aging process: American oak, French oak, oak, pine, barrels previously used to age another spirit drink, etc.

An important detail to emphasize is that not all the tequilas that we know for their different profiles have exactly the same aging time. In other words, not all the "reposados" on the market were aged for the same months, nor did the añejos.

Indicated by law, the reposados must be aged for a minimum of two months, the añejos must be aged for a minimum of one year and the extra añejos for a minimum of three years, always in direct contact with the wood of the containers.

Casa Maestri's TUYO Tequila line is aged in 10 year old bourbon barrels

The taste and smell profiles and notes obtained after aging are unique. It is undeniable that exquisite accents and blends develop in the aging process, as long as it is well cared for.

As you know, the barrels must be protected with a certain temperature, without direct contact with sunlight or heat. Every so often, there are people in charge of checking the state of the barrels and the tequila they store, to confirm that everything is in order.

Tequila is an art, and we can finally appreciate it in all its glory, after months or even years of processing. Some time, talking with one of the barrel managers, he told me that "there is no emotion comparable to that of opening a barrel of tequila after all its years of aging", where we can finally see what it has become and the final form it has, how it will reach the consumer's palate.


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