01·Blanco or Silver tequila is typically unaged. What is the maximum time it can be rested or aged in barrels before it must be classified differently?
02·What typically gives mass-market "Joven" or "Gold" tequila its characteristic color?
03·What is the minimum aging requirement for a tequila to be classified as "Reposado" (rested)?
04·To be labeled as "Añejo" (aged), a tequila must be aged in oak barrels for a minimum of how long?
05·The "Extra Añejo" (extra aged) classification, established in 2006, requires a minimum aging period of how long?
06·What process is most commonly used to create a "Cristalino" tequila, which is an aged tequila that has been rendered clear?
07·To be legally sold as "tequila", a spirit must derive its fermentable sugars from at least what percentage of blue Weber agave?
08·Tequila has a protected designation of origin. In which Mexican state is the vast majority of all tequila produced?
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