Quote Originally Posted by 8-5-8
Hell ya... 1800 is my current fav tequila... pronounced as "eighteen-hunnerd" here in the south. If I am correct, it is a Reposado... George, please enlighten us on the different types of Tequila... there have only always been 2 types in my book, cheap and not-so-cheap.

I'll give you you my limited knowledge on this - for what it's worth...

There's three different types - Blanco, Reposado and Anejo. The Blanco is straight up distilled tequila - the Reposado has been stored in a charred oak barrel for a short time (days) prior to bottling, and the Anejo has spent a year in the barrel. By storing the tequila in a charred oak barrel, the impurities that give the strong taste are removed (similar to filtering through charcoal). Anejo's are the most expensive, and the Blanco's tend to be cheapest. Taste is the ultimate deciding factor. Some people prefer the rougher edge of the young blanco tequilas with their more distinct agave flavour. Others like the sharper, almost peppery flavour of a reposado. And some may prefer the smooth, woody aroma in an aņejo. Try them first at a local bar, then decide which to buy. There are over 500 different brands of Tequila, so it may take a while....

To me, the best way to enjoy a "fine" Anejo tequila is in a brandy glass. You can tell the quality of the Anejo by swirling it around the glass and look for the "legs" (the tequila dripping back down towards the bottom). Generally I've found the thicker the legs, the better the quality - but that's not always true. I'm also told the thinner the legs, the more alcohol in the tequila. Certainly, just like a fine wine, the "nose" is the way to tell if it's a good quality tequila - there should be a very nice bouquet - not smelling like pure alcohol....