1800 Tequila Silver 100% Agave 70 cl

Product Information

The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort, or mosto [ˈmosto], with low alcohol content. [28] This wort is then distilled once to produce what is called ordinario [oɾðiˈnaɾjo], and then a second time to produce clear "silver" tequila. A minimum of two distillations is required by law. [29] A few producers such as Casa Noble (for their "Crystal" expression) and Corzo (for their añejo expression) have experimented with distilling the product a third time, but this has not caught on as a trend, and some have said it removes too much of the agave flavor from the tequila. [29] At this point the tequila is either bottled as silver tequila or it is pumped into wooden barrels to age, where it develops a mellower flavor and amber color. [30] Despite protection under the Lisbon Agreement and NAFTA, tequila still faced competition from some pseudo tequilas. During the mid-1990s, as much as 3.5 million liters of these liquors were sold annually in Europe. The European liquors were produced from sugars of agave-like plants and were illegally labeled as tequila. Following the NAFTA precedent, Mexico entered into a bilateral agreement with the European Union concerning the mutual recognition and protection of AO in the spirits sector. Under this agreement the EU recognizes tequila and mezcal as " denominations of origin", although enforcement has still been quite lax in Europe.

The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or, in the case where a company leases space in a plant, the physical plant where the tequila was manufactured.

Silver is a hot commodity.

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] It is essential to ensure that you choose Tequila labeled as “100% agave” to guarantee the best quality. The first officially licensed tequila manufacturer was Jose Antonio Cuervo of Jalisco, Mexico, in 1758, after he was given the rights by King Ferdinand VI of Spain to cultivate a portion of land. Shortly thereafter, the production of tequila was banned, until 1795, when King Carlos IV lifted the ban. 1800 is widely known as the year in which tequila was first successfully aged in wood. [6] 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] Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old expertise. The people who harvest it, the jimadores [ximaˈðoɾes], have intimate knowledge of how the plants should be cultivated, passed down from generation to generation. [24]

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 However, the overpowering oak diminishes its balance, making it more akin to a French cognac than a Tequila.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.

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 If silver or white ( Blanco) tequila is the desired final product, distillation is the final process it undergoes. Rested ( Reposado) or aged ( Añejo) tequila must be matured in 200-liter (or larger) white oak barrels for at least two months for the former and 12 months for the latter. There are, however, more than 50 different companies producing tequila in the Mexican province of Jalisco, with different maturation times according to the variety of tequila and desired quality of the final product. bottles have a trapezoidal shape and used to have a top designed to serve as a shot glass, by loosening the top slightly, turning the bottle upside down, and filling up the top. [7] Essential Artist Series [ edit ] The higher the temperature, the greater concentration of isobutyl and isoamyl alcohols produced. Although if temperatures are too high, this can cause the yeast to become less effective. Similarly, if the temperature is too low, the process occurs too slowly. [33] This can become a large issue in Central Mexico, most precisely the city of Tequila, Jalisco, where most tequila is processed. The temperature in the city of Tequila can reach 31°C. For this reason, tequila producers often use large stainless steel tanks for fermentation. [32] Yeast [ edit ] a b c "Liquid Gold from the Agave". www.wipo.int. Archived from the original on 2023-03-29 . Retrieved 2023-03-30.Branch, Legislative Services (2019-06-03). "Consolidated federal laws of canada, Food and Drug Regulations". laws-lois.justice.gc.ca. Archived from the original on 2019-06-27 . Retrieved 2019-07-16. Once the bottle is opened, the tequila will be subject to oxidation which will continue to happen even if no more oxygen is introduced. In addition, if the bottle has more room for air, the process of oxidation occurs faster on the liquor remaining inside the bottle. [48] Therefore, it may be the best to consume the tequila within one or two years after opening. [47] For the most part, the change in quality of tequila is due to extreme conditions of improper storage, not due to oxidation. [48] Types [ edit ] Tequilas of various styles

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. a b c "Mexico's tequila industry sees China fueling export boom". Reuters. 2014-02-12. Archived from the original on 2020-09-24 . Retrieved 8 January 2015. This category is aged for at least a year, but less than three, and is where you’ll really start to notice the influence of the barrel. Producers use everything from ex-bourbon to red wine or Scotch whisky casks to add subtle layers of caramel, toffee and oak on top of the fresh and peppery agave base. Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades.

1800 Tequila is available in Silver, Coconut, Reposado, and Añejo varieties

However, the type of yeast strain used and the carbon:nitrogen factors have the biggest influence on the production of higher alcohols; this is not surprising as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. [34] The type of yeast most commonly found in tequila is Saccharomyces cerevisiae, which contains many strains. [ citation needed] For example, CF1 agaves, a type of yeast, produces much more ethanol than a strain of CF2, as the two yeasts' metabolism mechanisms differ. [34] This factor may be influenced from different agricultural practices that occur to cultivate the different yeasts strains. It was found that the higher the carbon:nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. A high ratio imparts that there is less nitrogen in the fermentation process, which results in deamination reactions of amino acids, leading to the synthesis of higher alcohols. [34] The Ehrlich pathway is the name for this process, where alpha-keto acids are decarboxylated and transformed to aldehydes and to higher alcohols.