Authentic tequila is liquor made only in Mexico and is distilled from the sugary juices extracted from the cooked pina of the blue agave (Weber variety) plant. (Tequila is not fermented from cactus. Agaves and cacti are unrelated, though both are succulents.)

To be considered true tequila, it must contain at least 51% of this blue agave sugar.

There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.

With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood., while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base
ingredient, which is more vegetal that grain spirits (and often more complex).

Tequila is usually bottled in one of five categories:

• Blanco ("white") or plata ("silver"): white spirit, un-aged and bottled or stored immediately after distillation or aged less than two months in stainless steel or neutral oak barrels;
• Joven ("young") or oro ("gold"): the result of blending Silver Tequila with Reposado and/or Añejo and/or Extra Añejo Tequila;
• Reposado ("rested"): aged a minimum of two months, but less than a year, in oak barrels;
• Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years, in oak barrels;
• Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels. This category was established in March 2006.

Pancho's carries over twenty-five varieties of quality tequila and the best orange liquors to concoct the perfect margarita. All of our tequilas are 80 proof and the majority are 100% agave.