Tequila Wall of Fame

El Matador’s “Tequila Wall of Fame” boasts an impressive collection of over 400 tequilas and only consists of tequilas that are 100% agave.

What is Tequila?

Tequila is made from the blue agave plant grown in Mexico. Mexican law states that to be considered tequila, it must currently be produced in the states of Jalisco, Tamaulipas, Nayarit, Michoacán or Guanajuato. Blue agave takes 6-8 years to mature, at which point it is harvested for the piña: a large, pineapple-shapped bulb that grows underground. The piña can weigh 80 to a couple hundred pounds when matured. The piña, which is naturally very sweet, is then baked, crushed, and fermented. The taste profile of a tequila heavily depends on where the agave plant is grown and breaks down into two classifications: highland and lowland. Highland agave plants are known to give tequila a fruitier flavor, while lowland agave plants are known for having an earthier flavor.

FAQ: What’s the difference between blanco, reposado, añejo, extra añejo and mezcal?

Blanco

When the fermenation and distillation processes are complete, the end result is blanco. Blanco is clear and tastes most like pure agave, as there is usually no additional aging involved aecting the flavor. However, some companies will purposefully rest their blancos in oak barrels to provide a smoother flavor, and can do so for up to 50 days. Many people shoot blanco tequila quickly and, in doing so, miss out on experiencing what each blanco’s flavor profile can reveal about the company’s unique approach to making tequila.

Reposado

When it comes to tequila, aging is a complex process that combines science and art! When tequila is rested in oak barrels for two months to one year, it is considered reposado. How a company chooses to carry out the resting process greatly influences the flavor profile of its tequila, and there is a wide variety of oak barrels to choose from, such as American white oak whiskey (the most popular), Scotch whiskey (adds dryness), sherry (adds fruitiness), brandy (adds sweetness), or French oak (adds spice). There are many more oak barrel options and each imparts a unique set of characteristics on the tequila.

Añejo

If the tequila is aged one to three years in an oak barrel, it is considered añejo. This tequila will taste most like the barrel it was rested in, and also tends to be smoother and sweeter than blanco or resposado. The taste profiles of añejos can vary dramatically, as they’ve spent a significant amount of time resting in their unique conditions. While añejos can taste great in a cocktail (like our El Matador Manhattan) we recommend ordering them neat and sipping them very slowly. Often, it can take a few sips for your palate to adjust so you can properly experience the full flavor profile.

Extra Añejo

There’s a lot of history in this section of tequila. Extra añejo refers to any tequila that is rested for more than three years. If you look below, you’ll see some companies have gone far beyond that. It’s for this reason that extra añejos are more expensive than blanco, reposado, or añejo. Even so, we can guarantee that El Matador’s prices will beat anyone else around. This is to encourage our guests to taste how signifcant resting time aects tequila. If you’ve never tried an extra añejo, let our servers recommend something that will truly change your experience of tequila.

Mezcal

Mezcal. You know it’s smoky, but why? First, it’s important to note that mezcal is also made from the piña of an agave plant; however, it’s not made exclusively from the blue agave like tequila. Also, mezcal is made in many of the same states as tequila, but additionally produced in Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla, and Oaxaca. When making mezcal, the piña is roasted in the ground, thus trapping the smoke in the process and creating its unique flavor profile.

FULL TEQUILA LIST & FLIGHT MENU BELOW