For all intents and purposes there are four classifications of tequila. Depending on the ingredients and production method, tequilas will find themselves categorized as a joven abocado, blanco, reposado or añejo.

By understanding how various types of tequilas play on the palate, you can quickly discovery your favored style and brand.

The name says it all — young and adulterated in Spanish — the joven abocado goes straight from the distillery to the bottle, where colors and flavors are added to simulate aging and smooth out the intense alcohol edge.

But don’t be fooled by this style’s fabricated efforts to match the flavor of pure agave. Drinking joven is more like a physical test to see who can endure chemical fire-water.

Rumor has it that jovens were created for the export market. Don’t expect to hear many Mexicans ordering this one. But if you’re compelled, the only way to drink a joven is to slam it like you were at a fraternity party or serve it in a mixed drink.

Another one straight from distillation to the bottle is the untamed blanco. The purest of all tequilas, this clear spirit comes out swinging.

Its macho style pushes the drinker to withstand the harshest bite of all premium tequilas.

But don’t be too quick to pass on the blanco’s confrontational nature — this tequila will win anyone over with its ability to express the natural taste and aroma of the blue agave.

Once a soft spot for the blanco has developed, drinkers find this rowdy type provides a lifetime of vigorous floral, herbal and peppery flavors subdued by the agave’s inherent sweetness.

If the feisty demeanor of the blanco is too wild for the moment, try a shot of something a little more relaxed.

Spanish for rested, reposado tequilas spend at least 60 days aging in wooden barrels. The result: Less edge than the feral blanco.

As the oak softens the bite with hints of vanilla and spice, agave barely manages to hang on as the prominent flavor.

Ranging in hues from pale straw to glistening gold, reposado builds up character as it spends time aging in anything from small oak barrels to large wooden storage tanks that hold up to 30,000 liters.

Spanish for aged, añejos are similar to other aged spirits like bourbons and whiskies, where time spent in wood barrels creates a sophisticated smooth, oaky body and rich, bold flavor.

These viejos usually spend one to four years aging in government-sealed barrels no larger than 600 liters and no smaller than 55 gallons.

The smoothest and most expensive to produce, añejos lose their youthful agave fruitiness to maturity, becoming a robust spirit full of oaky properties and influence.

Just because it’s aged doesn’t mean it’s better.

Unlike like wine, more time in the barrel or the bottle does not mean a richer and more complex beverage. On the contrary, tequila lovers view blanco, reposado, and añejo tequilas as equals, each possessing their own merits and personality.

In the end, it is the drinker’s taste and mood that will dictate which style of tequila should be served.

But if the selection process becomes too overwhelming, just remember to look for the “100 percent agave” on the label.