Tequila aficionados and casual drinkers alike often savor the rich and complex flavors of aged tequila. But one intriguing element of the aging process is the widespread use of bourbon and whiskey barrels, from American distilleries in Kentucky, Tennessee, and beyond.
Why do tequila makers opt for these particular barrels to age their spirits? The answer lies in a combination of tradition, flavor enhancement, and economic factors.
Tradition and Regulation
Tequila’s aging process is deeply rooted in tradition. The first commercially available aged tequila was released in 1974. Happy Birthday, Herradura reposado!
But, tequila makers were aging their private stocks in wood barrels long before then.
Historically, many distillers in Mexico repurposed American oak barrels because they were readily available. U.S. laws mandate that bourbon must be aged in new charred oak barrels.
Consequently, once bourbon is aged, these barrels cannot be reused for bourbon production and become surplus. This led to a symbiotic relationship; while American distillers needed to dispose of their barrels, tequila producers found them to be the perfect vessels for aging their spirits.
This is especially true with large American producers like Jim Beam and Jack Daniel’s.
Flavor Profile Enrichment
The primary reason for choosing bourbon and whiskey barrels is the remarkable enhancement of character. These barrels infuse tequila with unique complexities that differ from the aromas and flavors that are produced when using new barrels.
When bourbon and whiskey are aged, the charred oak barrels imbue them with vanilla, caramel, and toasty notes. When these barrels are subsequently used for tequila aging, they impart these residual flavors, combining with the agave’s natural sweetness to create a well-rounded and sophisticated profile.
Many terrific tequila brands available at Seelbachs, including Wild Common, La Pulga, Arette, and Paladar are produced with American oak barrels that previously held bourbon or whiskey.
The enzymes and tannins left in the barrel from the bourbon or whisky interact with the tequila, mellowing it, enhancing sweetness, and adding many notes that would not be present in unaged tequila (caramel, vanilla, maple, cinnamon, and beyond). This process can transform a simple tequila into an intricate, layered spirit that appeals to both novice drinkers and connoisseurs.
Most tequila makers use a blend of barrels in their final product, so it’s unlikely that a glass of tequila served neat will be obviously identifiable as aged in Jim Beam-infused wood. However, bourbon fans will certainly recognize familiar core aromas and flavors.
Economic Efficiency
Another pragmatic reason for the cross-border barrel relationship is cost efficiency. New American oak barrels are expensive, starting at approximately $750.
French oak barrels are even more pricey, ranging up to $2,000 for just one vessel.
For many tequila producers, the economic advantages of purchasing used bourbon or whiskey barrels are considerable, as used American oak barrels are typically in the $200 range.
This cost savings on the raw materials for aging allows them to allocate more resources to other aspects of production, such as agave quality, marketing, and distribution.
Environmental Considerations
Reusing barrels is also an environmentally friendly practice. By repurposing barrels, distilleries reduce waste and contribute to more sustainable production practices. This recycling ethos resonates well with today’s consumers, who are increasingly conscious of environmental issues.
In essence, the use of bourbon and whiskey barrels by tequila distilleries is a practice steeped in tradition and driven by practical advantages. The enhanced flavor profiles, cost efficiencies, and nod to sustainability make this method a win-win for producers and consumers alike.
As tequila brands continue to proliferate, we’re seeing many brands actually start to stray away from the familiar ex bourbon barrels and flavor profile, incorporating French, German, and even Japanese Mizunara oak to differentiate their offerings.
The excellent Alma del Jaguar reposado, for example, uses a combination of ex-bourbon American oak and new French oak barrels.
Indeed, barrel selection, char, finish, and more are perhaps the most rapidly expanding area in tequila experimentation. It’s an exciting time to be a tequila drinker!
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Jay Baer is a tequila educator and a marketing and business consultant to tequila brands. He and his business partner, Maddie Jager, produce 20+ videos per month about all things tequila on Instagram (@tequilajaybaer) and TikTok (@tequila.jay)
Get their list of 83 top recommended tequila brands at JayTequila.com