1800 Tequila Silver 100% Agave 70 cl

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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. 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. 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 a portion of land. Shortly thereafter, the production of tequila was banned, until 1795, when King Carlos IV lifted the ban. 1800 is widely known as the year in which tequila was first successfully aged in wood. [6]

Archibald, Anna. "Everything You Need to Know About the History of Tequila". Archived from the original on 11 May 2020 . Retrieved 11 March 2020. 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. a b c d "Production of tequila from agave: historical influences and contemporary processes". ResearchGate . Retrieved 2016-03-19. Woodman, Stephen (23 March 2018). "Mexico's Senate Just Declared a New National Tequila Day". Culture Trip. Archived from the original on 2020-08-10 . Retrieved 2019-06-28. [ verification needed]Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old expertise. The people who harvest it, the jimadores [ximaˈðoɾes], have intimate knowledge of how the plants should be cultivated, passed down from generation to generation. [24]

The maturation process causes four main chemical transformations to the tequila compounds: (1) decreasing of fusel oils by the char in barrels, which acts as an absorbing agent; (2) extraction of complex wood constituents by tequila, giving specific aroma and flavor to the final product; (3) reactions among the components of tequila, creating new chemical compounds; and (4) oxidation of the original contents of tequila and of those extracted from wood. The final results of these changes are increased concentrations of acids, esters and aldehydes, and a decrease in fusel oil concentration. [33] Tequila being rested or aged in oak barrels 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 surprising as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. [34] The type of yeast most commonly found in tequila is Saccharomyces cerevisiae, which contains many strains. [ citation needed] For example, CF1 agaves, a type of yeast, produces much more ethanol than a strain of CF2, as the two yeasts' metabolism mechanisms differ. [34] This factor may be influenced from different agricultural practices that occur to cultivate the different yeasts strains. It was found that the higher the carbon:nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. A high ratio imparts that there is less nitrogen in the fermentation process, which results in deamination reactions of amino acids, leading to the synthesis of higher alcohols. [34] The Ehrlich pathway is the name for this process, where alpha-keto acids are decarboxylated and transformed to aldehydes and to higher alcohols.Scene by 1800 also releases celebrity-curated playlists that feature sounds that define the brand. All of these sounds are featured on SoundCloud. For those unfamiliar, SoundCloud is a groundbreaking platform that allows artists to upload and distribute music within a shared community. All authentic, regulated tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993, the later updates NOM-006-SCFI-1994 and NOM-006-SCFI-2005 and the most recent revision published on December 13, 2012, NOM-006-SCFI-2012.

We scoured the internet, spoke to experts, and tasted dozens of bottles to come up with an exhaustive list of the best tequilas for every budget and occasion. We also considered price, distillation process, aging time, added flavors, and smoothness. 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.

Tequila ( / t ə ˈ k iː l ə/; Spanish: [teˈkila] ⓘ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65km (40mi) northwest of Guadalajara, and in the Jaliscan Highlands ( Los Altos de Jalisco) of the central western Mexican state of Jalisco.