Like Fine Wine, Champagne, Rum, Vodka, and Cigars, every Tequila is made differently and has a different taste. Tequila has received a bad reputation because most people's experience is based on shots of "silver" and the headaches that follow. Tequila comes in different categories each with predetermined minimums of age based on Law. Law also requires Tequila to be made of 100% Blue Agave and from the Mexico city of Jalisco. Anything short of this, cannot be called Tequila.

Most Tequila is available in 3 categories, Silver or Blanco, Reposado, and Anejo. Some makers have premium and ultra premium levels that fall into a "Reserved" Category because they take the law of an Anejo and handle the Agave differently. To put it another way, the Reserve is similar to Chevy making the Corvette on a different assembly line then the rest of its auto line-up.

Blanco (white) or plata (silver) tequilas are essentially unaged and are colorless. Any “aging” occurs in stainless steel tanks for no more than 60 days. Blanco tequilas have the distinctive agave flavor and are well suited for mixing; their flavors blend well with fruit based drinks which tend to cover up the flavor of  milder tequilas.

Reposado, or rested tequila has been kept in oak barrels or vats for more than two months and up to twelve months. The barrel “aging” gives reposado its pale color, mellowed taste, pleasing nose. Reposados retain the blue agave taste but are gentler to the palate then blanco. These tequilas are some of the most popular since they are smooth enough to sip but bold enough to mix.

Añejo tequila is aged in wooden barrels for more than a year. The highest quality añejos are aged for somewhere between 18 months to three to four years. While aging for more than four years is a matter of some controversy. While many tequila producers oppose doing so, some añejos are aged for up to eight to ten years.

As a general rule, the aging process tends to make tequila more smooth; however, as with all things tequila, this is not equally true across the brands. Many factors affect the nose, flavor and texture of the tequila. The amber color and the woody flavor are picked up from the aging casks which may be oak or may be old bourbon barrels imported from  Kentucky bourbon distillers. Each Agave is also treated differently in preparation for aging.

Where reposados tend to refine the agave taste as compared with blancos, añejos tend to mellow it out further. They are much more suited to sipping than to mixing or shooting.

Although not an actual category, this premium tequila is aged at least 3 years and is handled and presented in some way different then standard Anejo Tequila.