Step Six: Barreling
This is a crucial part of the process because different kinds of barrels impart different flavors to the tequila. As the temperature rises throughout the day it draws tequila into the wood where it absorbs some of the flavors of the barrel. The tequila is then released again at night when it cools down and mixes with the rest of the tequila in the barrel. Thus, the more time spent in the barrel, the more the tequila takes on the flavor characteristics of the barrel.
Our Silver Tequila is not put into a barrel and with this tequila, you can taste what the spirit tastes like straight from the still. The Reposado goes into barrels made with Canadian Oak, a hard wood that “breathes” very little and imparts less flavor while making the tequila more smooth. This makes our Reposado very easy to drink while retaining a very agave-forward experience in the mouth. The Reposado tequila is aged for 6 to 12 months. The Platinum and Reposado tequilas are great on their own, but are perfect for mixed drinks and cocktails. They will make the best margaritas you have ever tasted.
Our Añejo goes into American Oak barrels, which are also used for bourbon or whiskey. The Añejo is aged for 18 to 24 months. It is incredibly smooth, with more notes of vanilla, caramel and butterscotch that comes from the barrel.
Finally, our Extra Añejo goes into a French Oak barrel for 3 to 3 ½ years. French Oak is the most breathable of the three woods and imparts the deepest color and complex flavor, like a cognac. The Baston del Rey Añejo and Extra Añejo should not be used in margaritas. They are incredibly smooth, full of flavor that lingers on the palate, and they should be sipped and savored on their own.