Maturation and Blending

Maturation is the slow transformation of tequila as it spends time resting in maturation containers. This allows the spirit to gain additional characteristics through natural physical and chemical processes that occur over time.

Maturation in Wood

Oak is most commonly used to mature tequila. Quercus alba (American white oak) and Quercus petraea (European white oak) are the predominant species used for cask-making. Both add value to tequila, with American oak lending more robust, warm flavors, and European oak imparting more delicate, fruity, and spicy flavors. Oak casks are typically treated thermally, either via toasting or charring, to break down large wood molecules into available sugars that can interact with tequila and provide flavor, aroma, and color.

Like any maturing spirit, a certain quantity of tequila is lost to the atmosphere as it spends time in a cask, which is called the ‘angel’s share.’ However, many variables of the aging process can influence this amount lost and the final profile of the tequila, including the barrel’s wood type, char level, and number of prior uses, the temperature and humidity level of the cellar, and the barrel-entry proof of the tequila.

Maturation is affected by many factors, including ambient temperature and humidity among others.

Five Classes of Tequila

There are five legally defined classes of tequila:

  1. Blanco / Silver: These tequilas are aged no more than two months.
  2. Oro / Joven abocante / Gold: These tequilas are sweetened and / or caramel-colored, originally created to simulate aging.
  3. Reposado / Rested: These tequilas are aged between two and twelve months in an oak container of any size.
  4. Añejo / Aged: These tequilas are aged between one and three years in small (600 litres / approx. 158 gallons or less) oak containers.
  5. Extra Añejo / Extra Aged: These tequilas are aged for at least three years in small (600 litres / approx. 158 gallons or less) oak containers.
The criteria for the different classes of tequila are defined by the Tequila DO.

Use of Abocantes

However, just like in food, additives are frequently added to tequila to create uniformity in flavor and color between batches. Officially known as abocantes or mellowing agents, these are typically extremely concentrated, as just a few drops can wildly alter the final product. There are four legally approved additives in tequila:

  • Caramel coloring,
  • Oak extract,
  • Glycerin
  • Jarabe (a sweetener)

They are used to mimic the effects of aging, or to compensate for the lack of complexity that may result from using time-saving or cost-saving measures in production in tequila. However, using abocantes also comes at the cost of slow development of specific flavor and aroma compounds achieved through interactions between spirit and container and the spirit itself changing over time.

Many producers will add abocantes to mimic the effects of maturation.

Blending

At Patrón, each aged tequila expression is blended before bottling, as different barrels / aging times impart different characteristics. The Patrón production team knows exactly what kind of flavor profile each tequila should have, and blending helps make this consistency and smoothness of flavor a reality.

A different combination of barrels may be used each time to ensure consistent quality and flavor; for example, the blending process might use five barrels of one type combined with three from another year. This reliance on maturation for flavor development and blending for consistency means that no tequila produced by Patrón uses abocantes for finishing.

Watch the Tequila Production Study Guide Video
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