There are a lot of different types of tequila, but the three biggies to remember are blanco (aged less than 60 days; best for mixing); reposado (aged up to two years in oak, it’s more mellow and refined than blancos, good for mixing or sipping); and añejo (aged more than two years, it’s got a lot of flavor from the wood to go with the agave notes, and is more appropriate for sipping than mixing). Of course, there are plenty of blancos that make great sippers, and plenty of añejos that would be swell in cocktails, but you get the point. FYI, blancos are often called “silver” or “platinum” tequilas, while reposados and añejos are often referred to as “gold.”