In accordance with the existing Official Mexican Standard for Tequila, NOM, Alcoholic Beverages – Tequila - Specifications there are two classifications or categories of Tequila:

100% agave Tequila - "Tequila 100% de agave" or "Tequila 100% puro de agave"

which is produced using only the sugars from the blue agave; and "Tequila" which is made using 51% agave sugars and 49% other sugars, often called "mixto". Both of these categories can be divided into the following five types: Each type of tequila has distinct charactersitics.

Tequila Blanco / White / Silver

Clear, unaged tequila that is normally bottled right after being distilled. When the clear white tequila drips from the cooling coils of the alambique, it is correctly called silver or plata, but is more commonly called white or blanco. Most platas pass directly to the bottling plant, however, some producers allow the tequila to settle and finish for a few weeks in the tanks before bottling.

Tequila Joven / Gold

Silver Tequila which has not been left to rest or mature but to which colorants and flavourings, such as caramel coloring, oak tree extracts, glycerine, or sugar syrup, have been added prior to bottling. These tequilas are often called suave, joven, gold, or abocado, implying youth and smoothness.

Tequila Reposado - Rested or Aged

The first definitive level of aging is termed reposado or rested and madates that the tequila remain in wood for a period of two months but no longer than 12 months. This is a requirement of the Mexican government. Each distillery has its own preference for the type of barrel used in aging. Some of the most common are made from french oak or white oak. The type of barrel used and the resins and tannins exuded have a dramatic impact on the finished product and produce the subtle nuances that distinguish one tequila from another.

Tequila Añejo - Vintage or Extra Aged

The next level of aging is the anejo tequilas. Anejo, which means "vintage", can only appear on bottles that contain tequila, aged in oak barrels having a maximum capacity of 600 liters, a minimum of one year. This is a requirement of the Mexican government. A year of resting in a cool bodega produces a smoother and more sophisticated taste. American whiskey barrels, french oak casks, or cognac barrels, are commonly used to age this tequila. Anejos are typically aged between 1 and 3 years. They are darker in color, more complex in flavor, and smoother than reposado tequilas. The commercial alcohol by volume must be adjusted by the addition of distilled water for each type of tequila.

Tequila Extra Añejo - Ultra-Aged

This is the newest classification of tequila as detailed in the October 28, 2005 meeeting of the National Committee on Standardization. Utra-aged or Extra Añejo tequila has been aged for a period of at least three years, without specifying the aging time in the label, in direct contact with the wood of oak (holm or holm oak) or Encino oak containers with a maximum capacity of 600 liters. Its commercial alcohol content must be adjusted by dilution water.