After the fermentation and distillation processes, tequila can then be aged in oak barrels, giving it a golden hue. There are three variations of gold tequila. Reposados have a pale amber color, as they typically spend 2 to 12 months in oak barrels. Añejos have a darker gold color and more flavor contributions from the barrel, as they are typically aged 1 to 3 years in oak barrels. Extra añejo, which has an even darker color and richer flavor, is 100% blue agave and aged more than three years. [4] [18] [11] The occasionally smoky flavors of extra añejo tequilas have been compared to those typically found in brandy and scotch. [17] The extra añejo designation for tequilas aged more than three years was approved by Mexico's National Committee on Standardization in 2006. [17] Jose Cuervo tequilas [ edit ] Especial Silver [ edit ]

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. Kleinman, Geoff (December 20, 2013). "Review: Jose Cuervo Cinge Cinnamon Flavored Tequila" . Retrieved March 1, 2014. By 1880, the Cuervo family had begun individually bottling tequila for commercial distribution. [8] Cuervo was the first distiller to bottle tequila, at a time when other distillers were still using barrels. [9] Tequila was known as "mezcal de tequila" until 1893, when tequila makers and the Mexican government dropped " mezcal" from the name. [7] Cuervo's first bottled tequila was sold in 1906. [9]On the other hand, gold tequila has a smoother taste than silver, and it is easier to consume in shots with lime and salt. Do Jose Cuervo Gold & Silver Share Similarities? Distillery and Ownership a b Tom Kelley, “Songwriter turns to video after big ‘Jose Cuervo’ hit,” Seguin Gazette-Enterprise, April 8, 1988. Proof66.com Award Summary for Jose Cuervo Reserva de la Familia". Archived from the original on 2012-10-05 . Retrieved 2012-10-21. In 1758, Don José Antonio de Cuervo was granted a plot of land in the (soon to be Mexican) town of Tequila. Here, he would build a farm with his family where they would cultivate the blue agave plant that was native to the area and, in 1795, the family distilled and produced their first bottle of mezcal (side note for those who don’t quite understand the differentiation: scotch is to whiskey as tequila is to mezcal). The length of time for which we will retain your personal information will depend on the purposes for which we need to retain it. After we no longer need to retain your personal information, it will be deleted or securely destroyed.

The label on the front of the bottle is, if possible, less exciting than the bottle itself. It’s just a slightly stylized version of the brand name, with a bright blue label at the bottom promoting the fact that this was distilled from blue agave plants. (…but not 100% blue agave plants. A lie of omission, perhaps.) Blanco: Blanco means “white,” but these tequilas are also known as plato (silver) tequilas. These tequilas are bottled right after distillation, or they are rested in wood barrels (both French and American oak barrels are used, but some companies even use old Spanish sherry barrels) for up to 60 days. The flavors and aromas of these tequilas can be herbal, floral, citric, and a bit fruity. Vegetal notes of poblano and green pepper can predominate. Jose Cuervo拥有超过两个世纪的丰富历史，以及拉丁美洲最古老的活跃酿酒厂。这个品牌有很多故事，其中一些可能有些牵强，比如Cuervo声称他们发明了玛格丽特酒，但很多故事都深深植根于历史，比如这个品牌声称他们是第一个获得官方龙舌兰酒生产许可的，以及美国早期铁路工人对龙舌兰酒在美国发展中做出的巨大贡献。 Once the juices are extracted, they are fermented for 50 to 60 hours, distilled, and become Jose Cuervo Silver. a b William M. Dowd, “Getting beneath the Jose Cuervo story,” Dowd's Spirits Notebook, November 9, 2008.

The Story

Jose Cuervo quite literally set the standard for tequila, and 1800 follows that same process. The spirit starts out with a crop of 100% blue agave plants which are harvested and have their leaves sliced off, leaving the hard core behind. That core is then cooked for about three days in an oven to convert the plant material into sugar, and then placed into large vats to ferment and allow yeast to convert that sugar into alcohol.