There’ve been a lot of people pushing to really sell high-end tequila. People are spending at that amount because they like the taste, they want party liquor but elevated,” he tells me. “My feeling about it is that you build a category based on the price point.” Daraz reached out to an industry acquaintance at Diageo, the parent company behind Don Julio, who, he says, claimed that its growth involved “years of carefully planned celebrity partnerships.” And in Daraz’ opinion, Don Julio likely seeded money into the brand for a considerable amount of time, too, attempting to push it out into the world. Official Mexican Standard for Tequila". Archived from the original on 2013-10-30 . Retrieved 2010-07-13. The margarita glass, frequently rimmed with salt or sugar, is a staple for the entire genre of tequila-based mixed drinks, including the margarita. Recipe: Mexican Sangrita & Tequila "Completo" ". Archived from the original on 2008-05-17 . Retrieved 2008-04-25.

Don Julio 1942 Tequila Anejo - Tequila Reviews at TEQUILA.net

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. Volatile compounds that contribute to the overall taste and aroma of tequila can be quantitatively assessed and evaluated by gas chromatography. [40] Discrimination tests such as duo-trio and triangle tests are also used to evaluate the quality of the tequila. [36] Aging [ edit ] Process [ edit ] Barrel room for aged ( añejo) tequila a b c Romo, Miguel Aguilar - El Director General de Normas (2006). "Norma Oficial Mexicana NOM-006-SCFI-2005, BEBIDAS ALCOHÓLICAS-TEQUILA-ESPECIFICACIONES" (PDF). Archived (PDF) from the original on 2007-09-27. Reposado (literally meaning ‘rested’) is the next level up and aged for a minimum of two months in oak, up to one year. This extra step means the liquid develops a light golden hue and generally a smoother, more mellow profile. Here you can expect sweeter notes, such as coconut and vanilla. AnejoSallie SN, Ritou V, Bowden-Jones H, Voon V. Assessing international alcohol consumption patterns during isolation from the COVID-19 pandemic using an online survey: highlighting negative emotionality mechanisms. BMJ Open. 2020;10(11):e044276. doi:10.1136/bmjopen-2020-044276 Zizumbo-Villarreal, Daniel; Colunga-GarcíaMarín, Patricia (June 2008). "Early coconut distillation and the origins of mezcal and tequila spirits in west-central Mexico". Genetic Resources and Crop Evolution. 55 (4): 493–510. doi: 10.1007/s10722-007-9255-0. S2CID 33594723. The differences in taste between tequila made from valley and highland agave plants can be noticeable. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila, while valley agaves give the tequila an earthier flavor. [31] Fermentation [ edit ] a b c d "Production of tequila from agave: historical influences and contemporary processes". ResearchGate . Retrieved 2016-03-19.

Tequila - Wikipedia Tequila - Wikipedia

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 Schrieks IC, Joosten MM, Klöpping-Ketelaars WAA, Witkamp RF, Hendriks HFJ. Moderate alcohol consumption after a mental stressor attenuates the endocrine stress response. Alcohol. 2016;57:29-34. doi:10.1016/j.alcohol.2016.10.006 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 Tequila comes in an abundant array of colors ranging from clear to a dark amber brown. The color of the tequila varies greatly depending on the aging process and the type of wood used for storage. [35] The white version of tequila, known as silver tequila or blanco, is the product obtained without an (or with very short) aging process. As well, the spirit must contain 38–55% alcohol content, which is fermented from a wort that contains no less than 51% sugars from the agave plant. [35] Silver/Blanco tequila provides the purest form as little aging has occurred. What is known as gold, joven or oro tequila is usually silver/blanco tequila with the addition of grain alcohols and caramel color; [35] however, some higher-end gold tequilas may be a blend of silver/blanco and reposado. Rested (reposado) or aged tequila (añejo) is aged in wooden containers. [35] The aging process can last between two months and three years and can create or enhance flavors and aromas. The aging process generally imparts a golden color. [35] Flavor and aroma [ edit ] Tequila store in JaliscoThe Norma Oficial Mexicana (NOM) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information, and business practices linked to the distilled alcoholic beverage known as tequila. Tequila must be produced using agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration. All companies producing tequila have their aging processes regulated and fiscalized by the Mexican government.