Buy at Liquor Store Online. The rich, mellow oaky flavor comes thanks to a decade of aging in the barrel. The story of tequila has achieved global distinction.
Made from agave, this distillate is a designation of origin product that, by law, can only be produced in the Mexican state of Jalisco and in portions of four other Mexican states , as it has been for centuries. In that time, little has changed in terms of production, with agave plants still harvested by hand by skilled jimadores. It was first distilled by Spanish conquistadors and was seen as the liquor of the laborer for many generations. Today, this classic spirit is getting the respect it deserves.
Tequilas can boast aromas of honey, pepper, and caramel as well as flavors that range from spice and wood to earth and vanilla. Their leaves extend up to 2 meters about 7 feet long. The Blue agave species sprouts a quiote , which is a stem that can grow as much as 10 meters 30 feet tall. The end of this central stem bears yellow flowers that are pollinated by butterflies, hummingbirds, and long-nosed bats.
Most Mexican agave growers cut off the flower stem so the plant will concentrate growth in its heart. They have to be harvested from agave plants that are at least seven years old at just the right time for maximum sweetness.
Next, the distillers crush the baked stems to release their sweet juice. The squeezed juice is known as the mosto or tepache. All that is needed for fermentation is to add yeast. The tepache is held in giant fermentation vats until the mixture reaches 5 percent alcohol, just ten proof. Any higher concentration of alcohol causes tequila yeast to die.
In order to concentrate the alcohol, tequila must be distilled until it reaches 55 percent alcohol or proof. Water is added when it is bottled to make the resulting product 76 to 80 proof 38 to 40 percent alcohol by volume. Mexican law requires that bottled tequila must be diluted to no more than proof 50 percent alcohol. Sometimes this type of tequila is not aged at all. It may be stored in stainless steel vats for up to 60 days. These tequilas were popular in the s but are not seen as often today.
An oak cask softens the burn of the tequila blanco and imparts an oak flavor. The tequila takes on a soft yellow color from the oak in the barrel. Many distilleries rest their Tipo 3 in bourbon barrels, giving it another dimension of flavor. Tipo 4 tequilas are aged in barrels between 18 months and three years to produce a dark, robust liquor. These tequilas are aged for more than three years and take on a rich aroma and taste. Their taste profiles rival those of the finest whiskeys on the market.
Nearly everyone will tell you that a great tequila has to be made from percent Weber blue agave juice. But a really great tequila is more than that. The secret of a great tequila is reliability. Every bottle of the brand, year after year, delivers the same flavor, aroma, and mouthfeel. Great mixologists not only know how to mix premium ingredients, they know how to create the same tequila when great ingredients are not available.
A good tequila gives a great experience every time. Sometimes it is about the bottle, as it is with the most expensive tequila in the world. We based our prices on a fifth of tequila, ml. Tequila Ley. It is bottled in a flask made from 4. The overall design of the bottle is a dragon theme. The tequila inside Tequila Ley. It is aged 18 months in oak barrels and reportedly has both butterscotch and vanilla flavors. This tequila is the Tequila Ley.
This makes Tequila Ley. Clase Azul has been making tequilas of high quality since How much is the percentage of alcohol in Patron? What is the most expensive patron? Why is Gran Patron so expensive? How long is Gran Patron Platinum aged?
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