In 1795, Jose María Guadalupe de Cuervo began to commercially produce his Mexcal wine spirit based upon an official permit from the King of Spain. By 1812, he had established La Rojena, the distillery which to this day still produces Jose Cuervo Tequila.
By 1844, Cuervo Tequila was being distributed within Mexico, and in 1873 the earliest known documented export of the tequila outside of Mexico occurred when 3 bottles of Cuervo were transported across the United States border by donkey. Those exports have continued (although no longer by donkey), and in 2013 the Jose Cuervo brand was recognized as the best-selling tequila brand in the entire world. The brand has been owned by the Beckmann family of Mexico and has been in this family for 11 generations. The Brand is currently distributed in North America by Proximo Spirits.
Jose Cuervo Tradicional is marketed as the original Cuervo tequila. The Reposado version is produced from 100% blue agave, and aged (or rested) in oak barrels for a minimum of two months before being bottled at 40 % alcohol by volume.
Here is a link to my recent review:
Review: Jose Cuervo Tradicional Reposado
Please enjoy my review which concludes with my recipe suggestion, the Cantarito.
Chimo!
According to the 
The Jose Cuervo Especial is available as both a Gold or ‘joven’ tequila and as a Silver or ‘plata’ tequila. These tequila spirits are not made from 100 % blue agave which means that they are referred to in the industry as “Mixto“. A Mixto tequila must have at least 51 % of its volume made from blue agave distillate, but the other 49 % can be distilled from other non agave sugars (usually sugar cane). Mixto is also subject to less stringent regulation with respect to additives such as sugar syrup and caramel. In the case of the Jose Cuervo Especial Gold, the information presented to me is that the joven spirit is made from a blend of reposado (aged) and younger tequilas. It is bottled at 40% alcohol by volume.
According to the 
The Rum Howler Blog 