Why Do So Many Tequila Distilleries Use Bourbon and Whiskey Barrels?

Tequila lovers, whether seasoned connoisseurs or casual sippers, often enjoy the rich and complex flavors that come from aged tequila.

A fascinating part of this aging process is the use of bourbon and whiskey barrels from American distilleries in places like Kentucky and Tennessee. So, why do tequila producers choose these barrels for aging their spirits? It boils down to a mix of tradition, flavor enhancement, and economic reasons.

The tradition of aging tequila is long-standing. The first aged tequila hit the market in 1974, thanks to Herradura reposado. However, tequila makers had been aging their private stocks in wooden barrels long before that.

Historically, many Mexican distillers used American oak barrels because they were easy to get. U.S. laws require bourbon to be aged in new charred oak barrels, which means once they're used, they can't be reused for bourbon. This created a perfect partnership: American distillers needed to get rid of their barrels, and tequila producers found them ideal for aging their spirits. Big names like Jim Beam and Jack Daniel’s are part of this tradition.

The main reason for using bourbon and whiskey barrels is the amazing flavor boost they provide. These barrels add unique complexities to tequila that you don't get with new barrels. As bourbon and whiskey age, the charred oak barrels give them vanilla, caramel, and toasty notes. When these barrels are used for tequila, they pass on these flavors, blending with the agave’s natural sweetness to create a rich and sophisticated taste.

Many top-notch tequila brands use American oak barrels that once held bourbon or whiskey. The leftover enzymes and tannins in the barrels interact with the tequila, mellowing it and adding flavors like caramel, vanilla, maple, and cinnamon. This process can turn a simple tequila into a complex, layered spirit that appeals to both beginners and experts. Most tequila makers use a mix of barrels, so you might not always notice the bourbon influence, but bourbon fans will likely recognize familiar aromas and flavors.

Another practical reason for this barrel-sharing is cost efficiency. New American oak barrels are pricey, starting at around $750, and French oak barrels can cost up to $2,000 each. For many tequila producers, buying used bourbon or whiskey barrels is much cheaper, usually around $200. This cost-saving allows them to invest more in other production areas, like agave quality, marketing, and distribution.

Reusing barrels is also good for the environment. By repurposing barrels, distilleries cut down on waste and promote sustainable practices. This recycling approach resonates with today’s consumers, who are more aware of environmental issues.

In short, using bourbon and whiskey barrels in tequila production is a tradition with practical benefits. The enhanced flavors, cost savings, and sustainability make this method a win-win for both producers and consumers.

As more tequila brands emerge, some are exploring beyond the usual bourbon barrels, experimenting with French, German, and even Japanese Mizunara oak to stand out. Indeed, barrel selection and finishing are becoming exciting areas of tequila experimentation.

It’s a great time to be a tequila enthusiast!