A Chiapan spirit whose identity begins with collected agave sap. It offers an important contrast to spirits made by cooking harvested agave hearts. Its character can be delicate or assertive, and fermentation and maturation choices require more attention than a simple assumption of roasted-agave flavour.
A Venezuelan agave spirit with a regional identity distinct from Mexico's better-known categories. Expect a spectrum of plant, fruit, earth and cooking-derived impressions rather than a fixed requirement for strong smoke. Product-level evidence is especially important in this comparatively diverse, less internationally standardized market.
A Sonoran agave spirit often showing herbal, citrus and peppery character, sometimes accompanied by restrained smoke or earthy depth. It should be introduced through its own regional identity rather than as a nickname for smoky tequila.
A broad family of distilled agave products whose identity is established by raw material and production, rather than a single protected regional name. Expressions can emphasize green vegetation, cooked plant, fruit, fermentation or wood. A restrained example is not necessarily less representative than an intensely aromatic one.
A tequila commonly presented with a golden colour and an approachable, rounded flavour. In teaching, its most important point is that the word Gold does not function as a guaranteed age statement.
A broad blending or mellowing class, capable of combining the directness of blanco with aged or adjusted character. “Joven” does not prescribe a single intensity, colour depth or flavour profile.
A rested tequila in which the degree of barrel influence can range from a light accent to a substantial part of the flavour. The category is useful for discussing the meeting of base-spirit character and maturation without assuming a fixed recipe.
A clear, direct tequila presentation with little or no sustained wood influence. ADI's unqualified entry accommodates discussion of the general class, including products whose fermentation uses permitted sugars in addition to agave.
A tequila in the extended maturation class, potentially rich in wood-derived character. Its unqualified category name leaves the fermentation-sugar declaration to the individual label rather than determining it by omission.
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An aged tequila defined by its maturation class, with a potentially broad balance of agave and wood. ADI lists this separately from its explicitly 100% agave entry, but the unqualified name does not by itself prove that other fermentable sugars were used.
