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Best Sipping: Milagro Silver. "Cheap tequilas are often very harsh," says Matthew Sentas, general manager for Precinct Kitchen + Bar in Boston. "However, Milagro is an inexpensive tequila that is smooth and agave forward so it is easy to drink. The silver, reposado and añejo are very tasty and inexpensive.".

Steps to make Tequila. Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila: After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose. The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment.

After harvest, the agave is slow roasted in a clay oven, shredded on a roller mill, fermented with a wild natural open air process, distilled twice with well water in stainless steel tanks and copper tanks. This carefully monitored process results in a clean and flavorful tasting ultra-premium Blanco tequila.

Technically, Caballito Cerrero Azul Blanco Agave Spirit isn't a tequila – the makers stopped calling it that in 2018 when they decided to make the recipe the traditional way rather than in the way government regulations dictated – but if it looks like a tequila, smells like a tequila, and tastes like a tequila, it's a tequila, and a very fine one at that.

Most do not realize that Tequila is made from fruit. The rich Piña of the Agave tequilana, commonly called blue agave (agave azul) or tequila agave provides the base for which all Tequila is made. All great spirits that are made from fruit, begins in the field. We take great pride in the selection and harvesting of our fruit.

Join In Search of the Blue Agave on Please become a fan. Talk tequila: Join the Blue Agave discussion forum to ask questions, make comments, vote in polls, rate your favourite tequilas or simply meet other tequila aficionados. Tequila sips: When the agave shortage hit Mexico, causing havoc in the tequila industry, local South African businessmen formed Reinet …

The agave used in IZKALI's tequila is grown in the distillery's own fields which have been cultivated for three generations. The plants grow in neat rows for six to ten years and are meticulously tended until they are ripe and ready to harvest. The harvester, or "Jimador" removes the agave leaves with a sharp curved tool called a Coa.

Therefore, in this process, the agave is not cooked first, it is processed raw.As we've said, the whole agave pineapple is torn in order to leave its fibers as exposed as possible and, once this is done, they are exposed in the diffuser to a countercurrent cycle of hot (not boiling) water, which penetrates the fibers in a soft way and extract thus, the sugar contained in them.

True tequila is made from blue agave, a succulent plant found in Mexican regions. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. Every step is regulated by …

Real tequila is made of 100 percent blue agave. However, in order for a drink to be classified as tequila, it only needs to be 51 percent agave and can be 49 percent something else. These tequilas are known as mixto tequilas and aren't as high quality as the real thing. FAQs Is a shot the best way to enjoy tequila?

All tequilas which are made from agave will state this on the label. This is what you should be looking for when making your purchases. BLANCO TEQUILA A blanco tequila—also referred to as silver, platinum or white—is tequila which is typically bottled without any aging. Sometimes blanco tequila is rested in stainless steel for up to 60 ...

At Patrón it takes about three hours to crush seven tons of agave with the tahona, and one hour to crush 14 tons of agave on the roller mill. Each method produces a distinct tequila with its own flavor characteristics — the roller mill produces tequila with fruity citrus notes, and from the tahona we get earthy, vegetal tequila.

A secret favorite in the mixologist comminity, Pueblo Viejo blanco is crafted using 100 percent blue Weber agave, which is cooked in stone and brick ovens and crushed by a traditional rolling mill called a tahona. The classically-made tequila boasts a nose of white pepper and a rustic, unapologetic palate replete with bright agave and fresh mint.

If the label doesn't say " de agave," or "cien de cientos de agave," then the product is a mixto tequila. Corn or sugar cane are the most common other sugars used to create the alcohol during fermentation. One of the two official variations on tequila. See agave. Moledor Grinding machine to mill the cooked agaves into pulp. Molino

The tequila making process begins in agave plantations, when agave is harvested and brought to the distillery for its transformation. Later, in the distillery, they must go through shredding, cooking, fermentation, distillation, aging, filtration, dilution and packaging. The process varies depending on the kind of tequila.

In Tequila production you may use only one particular species of agave, however for Mezcal you can use any! This gives a Mezcal producer incredible diversity and choice in his/her selection. Another rule is that to be called Mezcal of any category, the bottling can only occur at the palenque at which it is made, to ensure the quality of the end product.

Agave is poisonous when raw, but has a sweet, mild flavour when baked or made into a syrup. The juice of the blue agave, cultivated primarily in the state of Jalisco, is used to make tequila; other agave species are used to make mezcal, bacanora, sotol, and pulque. There are more than 300 agave species.

Agave for Tequila Ocho Plata is harvested from high-altitude growing sites and is distilled with close attention to detail. Flavors of candied limes, citrus rind, almond, starfruit and briny pineapple lead to a soft and lingering finish. No …

Tequila. Our production process is a cycle of tradition compund over time the quality and the invaluable legacy of Don Eduardo Orendain. A mexican company. Ancient knowledge in the development of Tequila. Almost two centuries making tequila. The best agave fields in Mexico. Only the best agaves are selected.

Making Tequila is equivalent to cooking a dish, we require the best ingredients, seasoning and just the right time. The experience of one hundred and twenty years manufacturing Tequila has taught us to select the agaves that reached their optimal maturity. Expert jimadores cut the leaves of the agave with a coa (a kind of round hoe with an edge ...

Perfect Margarita $12.99. AvÍon Premium Silver Tequila, Naranja Orange Liquer, organic agave shaken with fresh lime juice. Served frozen or on the rocks. Classic Margarita (Left) and Spicy (Right) Classic $10.99. Los Cucos classic Watermelon Margarita made with Exotic Silver Tequila, Watermelon Monin & fresh lemon & lime juices.