1800 Tequila Silver 100% Agave 70 cl

Product Information

Reposado tequilas are rested for two months to a year before being bottled, and typically rested in oak barrels. As a result, they have a golden hue. Añejo The latest version of the tequila standard (NOM-006-SCFI-2012) updated the standard to specify that the silver class of tequila cannot contain additives, to allow the aging time for the ultra-aged class to be displayed on the label, and to prohibit the selling of bulk tequila through vending machines, and required registering the agave during the calendar year of its plantation and required annual updates. [22] Riedel Introduces "THE OFFICIAL TEQUILA GLASS" ". Riedel. 2002-04-12. Archived from the original on 2010-12-04 . Retrieved 2010-12-29. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ The maturation process causes four main chemical transformations to the tequila compounds: (1) decreasing of fusel oils by the char in barrels, which acts as an absorbing agent; (2) extraction of complex wood constituents by tequila, giving specific aroma and flavor to the final product; (3) reactions among the components of tequila, creating new chemical compounds; and (4) oxidation of the original contents of tequila and of those extracted from wood. The final results of these changes are increased concentrations of acids, esters and aldehydes, and a decrease in fusel oil concentration. [33] Tequila being rested or aged in oak barrels

The Straight Dope: Why is there a worm in bottles of tequila?". www.straightdope.com. 1999-07-02. Archived from the original on 2019-04-13 . Retrieved 2010-01-13. Tequila is made exclusively from the blue agave plant, grown primarily in the area surrounding the city of — you guessed it — Tequila, in the western state of Jalisco, Mexico. There’s also the relatively new ‘extra-anejo’ category (introduced in 2006) for the tequila connoisseurs out there. Aged for three years plus, we don’t see so much of it here in the UK. What's the difference between tequila and mezcal? The two main categories of yeast used in tequila are commercial brewers yeast and yeast that comes from precultivated existing yeast that has been preserved. The use of either type of yeast can result in different end products of tequila. [32] Chemistry [ edit ] Alcohol content [ edit ] Saccharomyces cerevisiae, under a microscope Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. [34] Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. [34] These parameters include the type of yeast strain, the age of the agave plant itself, temperature, and the carbon:nitrogen ratio.Furthermore, the NOM establishes the technical specifications and legal requirements for the protection of the Appellation of Origin of "Tequila" in accordance with the current General Declaration of Protection of the Appellation of Origin of "Tequila", the Law, the Industrial Property Law, the Federal Consumer Protection Law and other related legal provisions. [46]

Despite its appeal, it sacrifices agave essence, making it fall short compared to other Extra Añejo Tequilas preserving agave through extended aging. Tequila was the official drink of choice at the 2018 Genius IQ BBQ. Genius is a popular digital music publication that provides annotations to song lyrics and breaking stories within the music industry. If the bottle of tequila does not state on the label that it is manufactured from 100% blue agave (no sugars added), then, by default, that tequila is a mixto (manufactured from at least 51% blue agave). Some tequila distilleries label their tequila as "made with blue agave" or "made from blue agave". However, the Tequila Regulatory Council has stated only tequilas distilled with 100% agave can be designated as "100% agave". [54]

1800 has a unique relationship with sports.

A new Norma Oficial Mexicana (NOM) for tequila (NOM-006-SCFI-2005) was issued in 2006, and among other changes, introduced a class of tequila called extra añejo or "ultra-aged" which must be aged a minimum of three years. [14] Marcas de Tequila de Envasado Nacional" (Microsoft Excel) (in Spanish). Consejo Regulador del Tequila A.C. 2013-11-19. Archived from the original on 2015-12-08 . Retrieved 2013-12-26.

When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito (little horse, in Spanish), [57] but can often be found in anything from a snifter to a tumbler.

International delivery

Agave plants only have one piña, and plants take around seven years to mature. Because of that, tequila-making can be a very difficult and time-consuming business. What are the different types of tequila? Blanco During the fermentation process, inoculum is added to the batch to accelerate the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced is greater. The alcohol content at the end of fermentation is between 4-9%. [33] Organoleptic compounds [ edit ] Tequila fermentation vessel , National Museum of Tequila a b c d e f Pinal, Leticia; Cedeño, Miguel; Gutiérrez, Humberto; Alvarez-Jacobs, Jaime (1997-01-01). "Fermentation parameters influencing higher alcohol production in the tequila process". Biotechnology Letters. 19 (1): 45–47. doi: 10.1023/A:1018362919846. ISSN 0141-5492. S2CID 40739267.