"1800 Tequila 1800 Tequila is a Mexican brand of tequila owned by the Beckmann Family, who also own the Jose Cuervo tequila brand. The 100% blue agave tequila is bottled in Jalisco, Mexico. 1800 is named after the year tequila was first aged in oak casks, and is sold throughout the world. In the United States, the brand is imported and distributed by the Beckmann family's US distribution company, Proximo Spirits. 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"
"planting these shoots; this has led to a considerable loss of genetic diversity in cultivated blue agave. It is rarely kept as a houseplant, but a 50-year-old blue agave in Boston grew a stalk requiring a hole in the greenhouse roof and flowered in the summer of 2006. Tequila is made only from a specific cultivar of ""Agave tequilana"" called 'Weber Azul'. This cultivar is larger and blue-gray in color compared to the smaller and green normal ""A. tequilana"". It is a rapid grower and prolific offsetter in keeping with its agricultural advantages. Tequila is produced by removing the heart"
"Agave tequilana Agave tequilana, commonly called blue agave () or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico, due to its role as the base ingredient of tequila, a popular distilled beverage. The high production of sugars, mostly fructose, in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages. The tequila agave is native to the states of Jalisco, Colima, Nayarit and Aguascalientes in Mexico. The plant favors altitudes of more than and grows in rich and sandy soils. Blue agave plants grow"
"nearby regions in central Mexico. All Jose Cuervo tequila continues to be made in the town of Tequila in the state of Jalisco in Mexico. The blue agave plant has spiked leaves and a round, fleshy core (the piña). The leaves are chopped off and the core is cooked and crushed to create juice, which is fermented and distilled to make tequila. The resulting unaged, clear tequila is then diluted with water to bring the alcohol content down to around 40%. Pure tequila is distilled 100% from the sap of the blue agave plant, while mixto tequilas only need to"
"conjuntion with the development of agave plants, given that they take seven years to reach maturity. Every agave plant is harvested by hand. The agave plant is cut from its roots and then the spearlike leaves are sheered off. The core that is left is called a piña, which is the raw material used for the making of tequila. The piñas are transported on a truck to Don Julio's Distillery where they are cut into equal sized pieces so that they bake evenly. The piñas are loaded into brick ovens where they are slowly baked over the course of several"
"grow back to 6 ft in one season. In a 1970 collecting trip to Mexico by Huntington Botanical Gardens, two distinct varieties were collected—one with the more common green calyx, and one with a purple calyx and stem which was given the cultivar name 'Tequila' . A seedling selected from 'Tequila' around 1979 was named 'Mole Poblano' , though there is some evidence that it is not distinct from 'Tequila'. Salvia gesneriflora Salvia gesneriflora (sometimes spelled Salvia gesneriiflora) is a herbaceous perennial or subshrub native to mountainous provinces of the Sierra Madre Oriental in Mexico, growing at 7,500-10,000 ft elevation."
"maintenance once established. ""Agave azul"" (blue agave) is used in the production of tequila. In 2001, the Mexican Government and European Union agreed upon the classification of tequila and its categories. All 100% blue agave tequila must be made from the ""Agave tequilana"" 'Weber's Blue' agave plant, to rigorous specifications and only in certain Mexican states. The hybridized genus ×""Mangave"" is created by cross-breeding species of ""Manfreda"" and ""Agave"". The ethnobotany of the agave was described by William H. Prescott in 1843: But the miracle of nature was the great Mexican aloe, or maguey, whose clustering pyramids of flowers, towering"
"Santera Tequila Santera Tequila is a brand of tequila 100% blue weber agave tequila produced and bottled in Jalisco, Mexico. The agave for Santera Tequila is grown in the red volcanic soil of the dormant Volcán de Tequila. It is created by master distiller Sebastian Melendrez. The tequila is made with highland agave containing 21 degrees brix (sugar content), the pinas are roasted for up to 54 hours in hornos (brick ovens). After distillation, Santera Tequila undergoes a proprietary filtration process for each interpretation. The Blanco is unaged, the Reposado is aged for seven months and the Añejo for sixteen"
"suited for the cultivation of the blue agave plant, which is used as the base for tequila. Traditional alcoholic drinks Aguamiel and Pulque are made from the same plants used to produce tequila. Along the streets of the town street vendors sell Tejuino, a cold beverage made from fermented corn. Tepache is also found on these places, a drink made out of the flesh and rind of the pineapple, sweetened with brown sugar and cinnamon. Both are slightly fermented and have a minimal alcohol content. Dishes of Jalisco include Birria, (a spicy meat stew, made of goat,cow or iguana meat),"
"misconception continues, despite effort and marketing to represent tequila as a premium liquor—similar to the way Cognac is viewed in relation to other brandies. The ""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. Furthermore, the NOM establishes the technical specifications and legal requirements for the protection of the Appellation of Origin of"
"Espolon Tequila El Espolòn is a brand of tequila from Campari America. The tequila is produced by the San Nicolas Distillery in the Los Altos (Highlands) region of Jalisco, Mexico, famous for its cultivation of agave plants. Made entirely from blue agave, El Espolòn (or simply, Espolòn) was created by Cirilo Oropeza, and was first produced in 1998. It is currently distributed in Mexico, the United States and select markets elsewhere. The San Nicolas Distillery is located among the agave plantations of the Jalisco Highlands. San Nicolas is designed to be an artisanal facility, built to Oropeza’s specifications. The distillation"
"months in American oak barrels. All three tequilas are kosher certified. Santera Spirits, LLC. was founded in 2012. Santera celebrates Mexican culture. Santera Tequila bottles have a rectangular shape made of white flint glass and a cork top stopper. Santera Tequila Santera Tequila is a brand of tequila 100% blue weber agave tequila produced and bottled in Jalisco, Mexico. The agave for Santera Tequila is grown in the red volcanic soil of the dormant Volcán de Tequila. It is created by master distiller Sebastian Melendrez. The tequila is made with highland agave containing 21 degrees brix (sugar content), the pinas"
"2013 Proximo Spirits took over US distribution of Jose Cuervo from Diageo, which had managed it since 1997. In 1758, Don Jose Antonio de Cuervo was issued a land grant by King Ferdinand VI of Spain in the town of Tequila, Jalisco. Here his family founded the Taberna de Cuervo, the farm where they would cultivate and harvest the flowering blue agave plant, a water-retaining plant found in central Mexico that is distilled to create tequila. The first Vino Mezcal de Tequila de Jose Cuervo was made in 1795, after Don Jose Antonio de Cuervo's son Jose María Guadalupe de"
"and 55% alcohol content (62 and 110 U.S. proof). Per U.S. law, tequila must contain at least 40% alcohol (80 U.S. proof) to be sold in the United States. Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1666. A fermented beverage from the agave plant known as pulque was consumed in pre-Columbian central Mexico before European contact. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America's first indigenous distilled spirits. Some 80 years later,"
"the blue agave plant. It is the most famous type of mezcal produced in Mexico, and the only mezcal which is produced industrially with strict standards. The tequila industry supports large scale cultivation of the blue agave, with about 200,000 people employed through it directly or indirectly. It is named after a small town northwest of the city of Guadalajara in the center of where it is produced and the native region of the blue agave. The plant was used in pre-Hispanic times to make a ceremonial drink. The Spanish used the sweet heart of the mature plant, called a"
"be at least 51% blue agave in order to legally be called tequila. In 1964, tequila makers were allowed to obtain up to 30% of the sugars in tequila from sources other than the agave plant. During a blue agave shortage in the 1970s, Mexican regulations were further revised to require that tequila contain only 51.5% agave. Agave plants take 10 to 12 years to mature and become ripe, while sugarcane can be harvested every year, so blending the agave spirit with sugarcane spirit is a cheaper method, while using 100% blue agave plant is more expensive. The Jose Cuervo"
"higher yield of esters produced. 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. For example, isovalderaldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor. 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. Since the production of tequila involves heating, Maillard browning reactions occur, and furans are"
"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. From there, 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. The differences in taste between tequila made from lowland and highland agave plants can be noticeable. Plants grown in the highlands often yield sweeter and"
"forms a ""piña"" or heart in the center from which juice is extracted to convert into mezcal. It takes between seven and fifteen years for the plant to mature, depending on the species and whether it is cultivated or wild. Agave fields are a common sight in the semi-desert areas of Oaxaca state and other parts of Mexico. Mezcal is made from over 30 agave species, varietals, and subvarietals, in contrast with tequila, which is made only with blue agave. Of many agave species that can be used to make mezcal, seven are particularly notable. There is no exhaustive list,"
"and internationally distributed bottles. Blanco Reposado Añejo Espolon Tequila El Espolòn is a brand of tequila from Campari America. The tequila is produced by the San Nicolas Distillery in the Los Altos (Highlands) region of Jalisco, Mexico, famous for its cultivation of agave plants. Made entirely from blue agave, El Espolòn (or simply, Espolòn) was created by Cirilo Oropeza, and was first produced in 1998. It is currently distributed in Mexico, the United States and select markets elsewhere. The San Nicolas Distillery is located among the agave plantations of the Jalisco Highlands. San Nicolas is designed to be an artisanal"
"1942 he started a tequila distillery which would later be known as ""La Primavera."" By 1951, with the brand Tres Magueyes, he was on a path that would later become Tequila Don Julio in its different variants: Blanco, Reposado, Añejo, 70, 1942 and Real. Don Julio González-Frausto Estrada died on Tuesday, March 20, 2012 from natural causes. The agave for Don Julio's Tequila is grown in the highland area of Atotonilco on leased land. The leasing arrangement gives Don JuIio the flexibility to move to different locations and rotate the crop. Tequila's major aging process over time takes place in"
"The fibers are used to make rope, the leaves are used to line baking pits, and the sharp pointed leaf tips are used to make basketry awls. Agave Agave (, , ) is a genus of monocots native to the hot and arid regions of Mexico and the Southwestern United States. Some agave species are also native to tropical areas of South America. The plants are perennial, but each rosette flowers once and then dies (see semelparity). Some species are known by the name ""century plant"". ""Agave tequilana"", agave azul or blue agave, is used in the production of tequila."
"preserving the original artisanal practices and continue the family legacy of the highest quality Tequila. The agave used in the production of Arette is exclusively cultivated in fields on the outskirts of the town of Tequila, Jalisco Mexico. This agave has relatively high fiber and low water content for a more full-bodied tequila. Tequila ARETTE also produces other brands including: Arette (tequila) Arette is a brand of Tequila produced by Tequila ARETTE de Jalisco founded in the 1900s by the Orendain family and run by Eduardo and Jaime Orendain since 1976. The name of the brand comes from ARETE which"
"Sol de Mexico Tequila Sol de Mexico is a brand of 100% blue agave tequila produced by "" Productos Regionales de Atotonilco, S.A. de C.V."" This brand has over 50 years history. The history of Sol de Mexico tequila began in 1951 when Paschal Don Gonzalez Gutierrez and his son Juan Gonzalez Ramirez planted their first agave seeds in the highland fields of Jalisco, Mexico. The distillation process from harvest to bottling has been managed by a recognized Master Distiller Don Salvador Fonseca. Today, great grandson Cesar Gonzalez continues the tradition of distilling. Under Cesar’s leadership, Sol de Mexico developed"
"Through the 1990s, diseases spread, particularly ""Fusarium"" fungi and ""Erwinia"" bacteria, exacerbated by the low genetic diversity of the agave plants. Other problems include the agave weevil, ""Scyphophorus acupunctatus"", and a fungus, ""Thielaviopsis paradoxa"". According to a 2004 study, additional pathogens, ""Erwinia carotovora"", ""Enterobacter agglomerans"", ""Pseudomonas mendocina"", and ""Serratia"" spp. are responsible for continued rot. The homoisoflavanones 5,7-dihydroxy-3-(4-methoxybenzyl)-chroman-4-one, 7-hydroxy-3-(4-hydroxybenzyl)-chroman-4-one and 4’-demethyl-3,9-dihydro-punctatin can be isolated from ""A. tequilana"". Agave tequilana Agave tequilana, commonly called blue agave () or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico, due to its role as the base ingredient"
"with salt and lime across the rest of the world. The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Mexican laws state that tequila can only be produced in the state"
"are produced at Destileria Colonial de Jalisco. Operation at the plant is overseen by Maestro Tequilero Jesús Hernández and his team of workers. The Master Distiller is responsible for supervising all production, from the harvest of the plants in the agave fields to the bottling of the tequila. The Olmeca distillery is situated in the town of Arandas, Jalisco, the unofficial capital of Los Altos (2104 metres above sea level), taking advantage of the blue agave plants that are grown locally. Spirit ratings organizations, such as the San Francisco World Spirits Competition and Beverage Testing Institute, have given accolades to"
"plant matures, it is harvested like agave plants when mezcal or tequila are to be made. The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked and/or steamed, shredded, fermented, and distilled. Age classifications: Sotol Sotol is a distilled spirit sourced from ""Dasylirion wheeleri"", Asparagaceae (commonly known as Desert Spoon or, in Spanish, ""sotol""), a plant that grows in northern Mexico, New Mexico, west Texas, and the Texas Hill Country. It is known as the state drink of Chihuahua, Durango and Coahuila, and is also currently produced"
"surrounding areas, relies heavily in the production of tequila beverage. Its agriculture is dominated by the cultivation of the agave plant, which is used to produce the tequila. The climate in Amatitán is hot and dry which suits the agave plant well. There is usually one rainy period during the year that lasts from June through September, when most of the residents grow their other dominant crop, corn, which requires significantly more water. There is virtually no artificial irrigation in the area and most farmers still depend on rainwater for the irrigation of their fields. Some residents also raise cattle"
"Mitla, along the highway that leads to the Isthmus of Tehuantepec. Like tequila, mezcal is made with the cooked hearts of a species of the maguey or agave plant but the flavor is very different. It has been described as smoky, and it is usually drunk straight. It comes in several varieties and can contain flavors such as almond, coffee and orange. A related traditional drink is aguamiel, the non-alcoholic sap of the maguey plant. Much of this area’s cuisine can be experienced in its many markets, both in the wide variety of ingredients for sale as well as pre-prepared"
"fructose. 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. These parameters include the type of yeast strain, the age of the agave plant itself, temperature, and the carbon/nitrogen ratio. 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 surprisingly as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. The type of yeast most commonly found in tequila is ""Saccharomyces cerevisiae"", which"
"of Mexican national identity. The Tequila landscape has contributed to many works of art such as film, music, dance, and paintings. The site includes the living, working agave fields and the urban settlements of Tequila, Magdalena, El Arenal and Amatitan. The area is also testimony to the Teuchitlan tradition (AD 200-900) which shaped the landscape through the creation of terraces for agriculture, housing, temples, ceremonial mounds and ball courts. Agave Landscape and Ancient Industrial Facilities of Tequila The Agave Landscape and Ancient Industrial Facilities of Tequila is a cultural UNESCO World Heritage Site in Mexico. The 35,019-hectare site is part"
"used for the making of pulque as well as mezcal. Tequila is a type of mezcal made from the blue agave in a designated zone mostly in Jalisco. Livestock accounts for thirty percent of Mexico’s agricultural output, producing milk, poultry, eggs and beef. Mexico is not self-sufficient in the production of meat and fish, importing its remaining needs mainly from the United States. The north of Mexico has been the most important overall ranching area since the Mexican War of Independence. Large haciendas often exceeding 385 square miles in size were created in the 1800s and many large holdings survived"