If you wanted to label it like we do beer, tequila is your commercial lager and mezcal is your craft beer. How to drink tequila in 2023

Don Julio 1942 Tequila, 70cl | Costco UK

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. The process begins by hand selecting Agave plants that take seven to ten years to mature. The Agave is then slowly roasted for 70 hours in traditional masonry ovens and double distilled in a special alambique. This limited edition Tequila is crafted from the finest Agave and aged until it reaches the most extraordinary levels of flavor and character. 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.Official Mexican Standard for Tequila". Archived from the original on 2013-10-30 . Retrieved 2010-07-13. All companies producing tequila have their aging processes regulated and fiscalized by the Mexican government. Lastly the age of the agave plant itself: the older the plant, the greater the alcohol production. It was shown in a study that the concentration of amyl alcohol increased as the plant aged by a factor 30%. Conversely, a higher concentration of methanol is found when using younger plants. This may be due to differences in agricultural practices that occur when taking care of plants of different ages. Jang HD, Hong JY, Han K, et al. Relationship between bone mineral density and alcohol intake: A nationwide health survey analysis of postmenopausal women. PLoS One. 2017;12(6):e0180132. doi:10.1371/journal.pone.0180132

Tequila - Premium Tequila | Patrón Tequila Patrón Tequila - Premium Tequila | Patrón Tequila

a b Benn, Scot M.; Peppard, Terry L. (1996-01-01). "Characterization of Tequila Flavor by Instrumental and Sensory Analysis". Journal of Agricultural and Food Chemistry. 44 (2): 557–566. doi: 10.1021/jf9504172. ISSN 0021-8561.This premium tequila is made in small quantities and aged for a minimum of two and a half years and is produced in tribute to the year in which Don Julio González began his famous journey into the production of tequila. a b c d e f "Production of tequila from agave: historical influences and contemporary processes" (PDF). Archived (PDF) from the original on 2016-04-08 . Retrieved 2016-03-23. Although some tequilas have remained as family-owned brands, most well-known tequila brands are owned by large multinational corporations. However, over 100 distilleries make over 900 brands of tequila in Mexico and over 2,000 brand names have been registered (2009 statistics). Due to this, each bottle of tequila contains a serial number (NOM) denoting in which distillery the tequila was produced. Because only so many distilleries are used, multiple brands of tequila come from the same location. [14] Production of tequila and agave in 2008: Dark green for tequila and light green for agave

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Reposado [repoˈsaðo] ("rested"): aged a minimum of two months, but less than a year in oak barrels of any size

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] VIVIR is a British brand doing things properly. It uses traditional production methods, 100% blue weber agave (no nasty additives) and natural volcanic spring water found at the distillery — and trust us, you can taste it. The 1942 is sweet and complex in aroma, with an intriguing range of flavours, including notes of warm oak, pepper and cinnamon, with hints of vanilla, agave and green banana.