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Beyond the whips, good head and hangover, tequila is a remarkable drink, which gives expression to the small nuances of its raw materials, better than any other drink. The secret to the special taste of tequila is the sharp taste of the blue agave. It gives Tequila its unique taste, combining fruit, pepper and spices.
Everyone knows the tequila, or at least thinks they know it. But this drink has a whole world beyond the hangover association caused by excessive and incorrect drinking. Tequila is a delicate, special drink, and in its excellent shape, its quality and complexity are no less than cognac or good whiskey. The tequila is made from Agaba, and the best of tequila is made from a blue mage.
The Blue Agave is a plant that grows mainly in the province of Caliso in Mexico, but also in parts of Guanajuato, Michoacan and Naiere, as well as in the Tamaolipas suburbs on the coast of Mexico.
Agave is a succulent succulent plant that takes about a decade or more to reach the stage of an adult plant and to reflect the conditions of its growth. The soil and the weather, similar to the grapes grown in wine, are used to enrich the agave with soil flavors in areas close to the soil. In higher growth areas, such as Halisu, the plant gets even more elegant flavors, with touches of pepper.
In the tequila production process, only the heart of the agave plant is used. Collect the plant, and remove the thorns. After that, they cook with steam, crush, ferment and distill, and in the whole process the agave manages to maintain its unique taste, and the cooking and crushing processes even give it even more expression.
The difference between the various tequila drinks is the type of agave used to prepare them. The most powerful brands will use 100% of Agaba for production, and will usually say so. Less expensive tequila, mixed or diluted, should contain at least 51% of the plant, but additional sugars can be used in the process. In addition to the simpler production process, cheap teakillas also use inferior varieties of the agave.
Beyond this distribution, premium Tequila will be ranked according to the time of their aging in barrels, and will be ranked in the following order (from the youngest to the most outdated):
blanco (or plata / silver); reposado; añejo; extra añejo