Tequila is the distilled spirit of the heart of the agave (ah-GAH-vay) plant — a spiky succulent of the lily family, not a cactus. To make tequila, the heart, orpina, of the agave is steamed in huge ovens, and the resulting sweet juice is fermented and distilled.

 

There are five distinct types of tequila:

• Plata, Blanco, and Silver are the youngest tequilas. They are clear like vodka, not aged, and they are frequently used for mixed drinks.

• Mixtos are the cheapest tequilas, made from 60 percent agave.

• Joven Abogado, or Gold, are unaged tequilas that are colored and slightly softened or sweetened with caramel or food coloring. Use this variety when you don't want to spend the bucks for añejo.

• Reposado is aged, but not as long as añejo. It is stored for two months to a year in small wood barrels, where it acquires a light gold color. Reposados combine the spiciness of clear tequila with the smoothness of añejo.

• Añejo, the most costly tequila, must be aged in wood, preferably small oak barrels, at least a year but sometimes as long as 3 years. This is great for sipping slowly, in the same way that people traditionally enjoy brandy. Although the complexity of a brandy can be overwhelming sometimes, tequilas are relatively simple and straightforward. They have a distinctive alcoholic flavor — with a slight sour edge.