Step Six: Barreling
This is a crucial part of the process because different kinds of barrels impart different flavors to the tequila, allowing us to create different types. As the temperature rises throughout the day, it draws tequila into the wood, where it absorbs some of the flavors of the barrel. When temperatures drop again at night, the tequila leaves the wood and mixes with the rest of the barrel’s contents. Thus, the more time spent in the barrel, the more the tequila takes on its flavor characteristics.
We don’t put our Silver tequila into a barrel, and you can tell from the taste that it comes straight from the still. The Reposado ages for six to 12 months in barrels made with Canadian Oak, a hard wood that “breathes” very little and imparts less flavor while making the tequila more smooth. As a result, our Reposado is easy to drink while retaining a very agave-forward taste. The Silver and Reposado tequilas are great on their own, but are perfect for mixed drinks and cocktails. They will make the best margaritas you’ve ever tasted.
Our Añejo ages for 18 to 24 months in American Oak barrels, which are also used for bourbon or whiskey. It is incredibly smooth, with notes of vanilla, caramel, and butterscotch that come from the barrel.
Finally, our Extra Añejo goes into a French Oak barrel for three to three-and-a-half years. French Oak is the most breathable of the three woods and imparts the deepest color and most complex flavor, like a cognac. Baston del Rey Añejo and Extra Añejo are incredibly smooth and full of flavors that linger on the palate. Don’t waste them in margaritas — sip and savor them on their own.