1800 Tequila Silver 100% Agave 70 cl

Product Information

It is essential to ensure that you choose Tequila labeled as “100% agave” to guarantee the best quality. 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.

The classic 1800 Tequila Silver is made from a selection of unaged tequilas that are double-distilled for the final batch. That is a hot commodity these days, especially with the pendulum-like swing of agave shortage and surplus. Additionally, awareness among consumers of additives and other corner-cutting processes in mass-produced tequila is increasing. 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.In 2018, the Mexican government approved a proposal to celebrate the third Saturday of March as National Tequila Day. [23] Production [ edit ] A jimador or a worker who harvests the agaves and cuts off the sharp leaves 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 Consejo Regulador del Tequila approved an "official tequila glass" in 2002 called the Ouverture Tequila glass, made by Riedel. [58] My journey has seen me as an owner of sophisticated bars and renowned liquor shops, and even as a Mezcal distiller, honing the craft from scratch. The temperature of the fermentation process also greatly affects the alcohol content of the resulting product. For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35°C as compared to a temperature of 30°C produced more isoamyl alcohol. The higher temperature suggests that this is a much more optimal condition for the yeast to ferment the distilled beverage. [34] I’m J Highland, and for over 30 years, I’ve been deeply immersed in the captivating world of Tequila, Mezcal, and other agave spirits.Riedel Introduces "THE OFFICIAL TEQUILA GLASS" ". Riedel. 2002-04-12. Archived from the original on 2010-12-04 . Retrieved 2010-12-29. Organoleptic compounds enhance flavor and aroma. These include fusel oil, methanol, aldehydes, organic acids and esters. [33] Production of isoamyl and isobutyl alcohols begins after the sugar level is lowered substantially and continues for several hours after the alcoholic fermentation ends. In contrast, ethanol production begins in the first hours of the fermentation and ends with logarithmic yeast growth. The alcohol content in tequila is affected by three factors: the amount of isoamyl alcohol and isobutanol in the yeast strain, the carbon:nitrogen ratio (the higher the ratio, the more alcohol produced), and the temperature of fermentation.

In general, the longer the controlled fermentation period, the higher yield of esters produced. [37] During the fermentation process, ethanol is oxidized and one of the main compounds produced are acetaldehydes, which adds the flavor necessary for the final product of tequila. [ citation needed] For example, isovaleraldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor. [38] The agave plant contains many phenolics such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. It also contains eugenol which can deliver a hint of spicy flavor to the tequila. [36] Since the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar. [39] The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, [39] which can contribute to the smoky flavor of tequila. [37] Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the woody, floral taste of tequila. [38] Tim Nudd, “Ad of the Day: Ray Liotta Says It All by Saying Nothing for 1800 Tequila,” Ad Week, October 30, 2013. The two basic categories of tequila are mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. [49] Mixtos use both glucose and fructose sugars.Tequila Becomes First Spirits Brand to Sponsor the Los Angeles Lakers,” Marketing Weekly News, August 29, 2009.