The Good Side of Aging: When you're a Tequila named Dahlia
While the origin of distillation is still a little obscure, aging alcohol is traced back to Ancient Greeks and Romans. Not only did wooden barrels prove to be a more convenient storage option than the old sealed earthenware amphorae but within months, winemakers also discovered that oak barrels give wine a better mouthfeel and taste. Ironically, it's the Celtic Christian monks of the middle ages who fully mastered the technique, as they had the resources and time to experiment with spirits. When monasteries were dissolved in the 17th century, monks took their profitable skills into the "outside world," starting a brand new way of life.
Blanco (also called "Silver", "Plata", "White")
Blanco tequila stays in steel tanks for less than two months. Nothing even close to aging! Seen as the "purest" expression of Tequila, Blanco blasts the palate with vivid, young vegetal flavors and conveys the quality of the terroir. It’s also seen as the raw inception of the spirit.
Joven (also known as "Gold" or "Oro")
Joven tequila often refers to "blended Blanco" tequila, combining several varieties of tequila to produce a nuanced product reminiscent of blended scotch. The slightly golden color shows flavoring agents such as sugar, glycerin, oak tree extracts, and caramel coloring.
Reposado (also known as "Rested" or "Aged")
This is when the concept of aging begins! Reposado is made by pouring "freshly" made tequila into American or French oak barrels, where it rests for anywhere from two months to one year developing its unique flavors without losing its younger notes. An ultimate compromise, if you will! During this time, it will darken as it pulls tannins from the wood to build the warm flavors of caramel and honey. The tequila's natural citrus and spice flavors don't decrease but tend to round out as the tequila ages, creating complex notes of dry chocolate, chilies, vanilla, and cinnamon. Some producers opt for barrels previously used for bourbon, Cognac, or wine, contributing to more cross-over flavors. In most cases, the subtleties of Reposados can be lost in cocktails, which means most expressions are best sipped neat or over ice.
Añejo (also known as "Extra Aged" or "Vintage")
Aging from one to three years, añejo tequila takes on more character from the wood, replacing the acidic tones with sweet, caramelized ones.
Extra Añejo (or "Ultra Aged")
Leave the tequila in the barrel even a day longer than three years, and it qualifies as "extra añejo." With its dark mahogany shade, it has the smoothest mouthfeel and heaviest barrel influence on the flavor of the tequila.
Cristalino
Tequila Dahlia starts as a Reposado, patiently and thoughtfully aged in white American oak barrels for six months. Then, this Reposado is pushed through the most advanced charcoal filtration, purifying it and making it "crystal clear," hence “cristalino tequila.” Impurities removed, Dahlia blooms into the cleanest and smoothest spirit, silky and delicate enough to be sipped neat yet robust enough to stand up in a cocktail. This is the secret to Dahlia's ability to seamlessly transition from daytime to nightfall.