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 65 km (40 mi) northwest of Guadalajara , and in the Jaliscan Highlands ( Los Altos de Jalisco ) of the central western Mexican state of Jalisco .
87-412: Casamigos , often Casamigos Tequila , is an American tequila company founded by George Clooney , Rande Gerber and Mike Meldman . It has been owned by Diageo since 2017. Casamigos went on to become the fastest-growing spirits brand of 2022. Friends Gerber and Clooney started the company intending to make tequila according to their personal tastes and for their personal use, with no intent of taking
174-469: A tahona [taˈona] . The pulp fiber, or bagazo [baˈɣaso] , left behind is often reused as compost or animal feed, or can be used as fuel or processed into paper. Some producers like to add a small amount of bagazo back into their fermentation tanks for a stronger agave flavor in the final product. The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in
261-582: A protected designation of origin product in the European Union since 1997. Aside from its geographical distinction, tequila is differentiated from other varieties of mezcal in that all of the agave used in tequila is blue agave, and the methods of production are different. Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world. Tequila must have between 35% and 55% alcohol content (70 and 110 U.S. proof). Prior to
348-432: A wort , or mosto [ˈmosto] , with low alcohol content. This wort is then distilled once to produce what is called ordinario [oɾðiˈnaɾjo] , and then a second time to produce clear "silver" tequila. A minimum of two distillations is required by law. A few producers such as Casa Noble (for their "Crystal" expression) and Corzo (for their añejo expression) have experimented with distilling
435-447: A blend of white and reposado. Rested (reposado) tequila is aged for a relatively short time (two months or more), and aged (añejo) tequila for a longer time (a year or more). All aging of tequila is done in wooden containers. The aging process can last three years or more, and can create or enhance flavors and aromas. It generally imparts a golden color. There are more than 300 known compounds in tequila, many of which are produced during
522-626: A club and later eloping with him in Las Vegas after having had too much to drink that night, Cuervo tequila is referenced in the line "So I'll blame it on the Cuervo". Cuervo Silver is shown to be enjoyed on multiple occasions on the Showtime series Dexter (2006–13). A moody 2013 ad campaign for Cuervo Especial starred actor Kiefer Sutherland . Beyoncé references Jose Cuervo on her 2016 song " Formation ", from her album Lemonade , with
609-515: A decrease in fusel oil concentration. Reposado may be rested in oak barrels or casks as large as 20,000 liters (5,280 gallons), allowing for richer and more complex flavors. The preferred oak comes from the US, France, or Canada, and is usually white oak. Some companies char the wood to impart a smoky flavor or use barrels previously used with different kinds of alcohol (e.g. whiskey or wine). Some reposados can also be aged in new wood barrels to achieve
696-619: A delicate balance between tradition and innovation. In 1979, Jose Cuervo became beach volleyball 's first major sponsor. After the Association of Volleyball Professionals (AVP) tour folded in 2010, the Jose Cuervo Pro Beach Volleyball Series was launched in 2011 by IMG and USA Volleyball with three events across the US, and upped the number to seven in 2012. With the return of the AVP tour in 2013,
783-589: 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. The occasionally smoky flavors of extra añejo tequilas have been compared to those typically found in brandy and scotch. The extra añejo designation for tequilas aged more than three years
870-428: A hint of spicy flavor to the tequila. Since the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar. The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, which can contribute to the smoky flavor of tequila. Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to
957-614: A list of the 18 best tequilas in the world in Men's Journal in 2013. Cuervo offers several pre-made margaritas . The Authentic Margarita and Light Margarita varieties contain Cuervo Gold and are 9.95% alcohol by volume. Golden Margarita contains Grand Marnier liqueur along with Cuervo Gold, and is 12.7% abv. The Margarita Mix does not contain any alcohol. 1800 Tequila , owned by Jose Cuervo and previously labeled Cuervo 1800 before being distributed by Proximo Spirits starting in 2008,
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#17327758505101044-405: A serial number (NOM) denoting in which distillery the tequila was produced. In many cases, multiple different brands come from the same manufacturer. In 2003, Mexico issued a proposal that would require all Mexican-made tequila be bottled in Mexico before being exported to other countries. The Mexican government said that bottling tequila in Mexico would guarantee its quality. Liquor companies in
1131-496: A slower fermentation process. The organoleptic compounds produced during fermentation include higher order alcohols, methanol , esters , carbonyls , terpenes , and furans . Higher-order alcohols have a strong aroma, and the quantity present in each tequila depends on the carbon:nitrogen ratio and temperature during the cooking and fermentation processes. Some of the most common alcohols present other than ethanol are: isoamyl alcohol , isobutanol , and 1-propanol . Methanol
1218-403: A water-retaining plant found in central Mexico that is fermented then distilled to create tequila. The first Vino Mezcal de Tequila de Jose Cuervo was made in 1795, after Don José Antonio de Cuervo's son José María Guadalupe de Cuervo was granted a permit from King Carlos IV of Spain to produce tequila commercially, following a time of prohibition under King Carlos III. This was the birth of
1305-490: Is a 100% agave tequila, available in various silver, reposado and añejo varieties. Maestro Dobel Tequila is a family owned, single estate, ultra-premium Tequila, named after creator Juan Domingo Beckmann Legorreta (DOBEL), an 11th generation Tequila producer, and chief executive officer of the Tequila Jose Cuervo empire. Maestro Dobel Tequila is carefully controlled and managed from farm to bottle, and strikes
1392-440: Is actually the larval form of the moth Hypopta agavis , which lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower-quality product. However, the misconception that tequilas may contain worms continues, despite effort and marketing to represent tequila as a premium liquor. The Norma Oficial Mexicana (NOM) applies to all processes and activities related to
1479-577: Is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced is greater. The alcohol content at the end of fermentation is between 4-9%. Organoleptic compounds enhance flavor and aroma. These include fusel oil , methanol , aldehydes , organic acids and esters . Production of isoamyl and isobutyl alcohols begins after
1566-433: Is also carried out in a non-aseptic environment which increases the bacterial activity of tequila. The participation of microorganisms from the environment (yeasts and bacteria) makes fermentation a spontaneous process which gives rise to many byproducts that contribute to the flavor and aroma of tequila. During the fermentation process, inoculum is added to the batch to accelerate the rate of fermentation. When inoculum
1653-409: Is classified as an extra añejo tequila, meaning it is 100% agave aged over three years in an oak barrel, giving it a deeper golden color with a richer flavor more typically tasted in scotch or brandy. It would become Cuervo's first extra añejo offering after the high-end distinction was created in 2005. It was named on Bloomberg Businessweek' s 2009 list of the world's 20 best-tasting tequilas, and on
1740-534: Is doubled in colony size every four hours. This process goes on for 24–48 hours. Next, yeast turns acetaldehyde into ethyl alcohol which is known as one of the organoleptic compounds produced in fermentation. The two main categories of yeast used in tequila are commercial brewers yeast and yeast that comes from precultivated existing yeast that has been preserved. The use of either type of yeast can result in different end products of tequila. Traditional production uses so-called "open fermentation", relying on yeasts from
1827-630: Is more expensive. The Jose Cuervo Express train was opened to visitors in February 2012 to help promote tourist development in the Jalisco area. The train travels 60 kilometers from Guadalajara to Tequila, taking two hours to journey through the agave fields and past volcanoes. Upon arrival in Tequila, guests are able to take a tour of the Jose Cuervo factory and La Rojeña distillery. Tequila
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#17327758505101914-400: Is naturally clear after fermentation and distillation are complete. This type is called “blanco” or “white”. “Plata” or “silver” on the other hand, despite its color being the same as “blanco”, is an aged version of tequila which got decolorized after being kept in barrels for months or years. After the fermentation and distillation processes, tequila can then be aged in oak barrels, giving it
2001-479: Is not surprising, as production of ethanol and higher-order alcohols is an intrinsic property of the metabolism of each strain. The type of yeast most commonly found in tequila is Saccharomyces cerevisiae , which can include many different strains. For example, CF1 agaves , a type of yeast, produces much more ethanol than a CF2 strain, as the two yeasts' metabolic mechanisms differ. Prevalence of certain strains of yeast may be influenced by agricultural practices. It
2088-439: Is processed. The temperature in the city of Tequila can reach 31 °C. For this reason, tequila producers often use large stainless steel tanks for fermentation. The specific yeasts and the environments in which they act determine the resultant organoleptic combinations. The role of yeast is, through many enzymatic processes, to turn sugars and carbohydrates into alcohol. There are two steps, first in aerobic conditions, yeast
2175-523: Is produced at the La Rojeña distillery in the state of Jalisco in Mexico. The distillery was officially founded in 1812. It is the oldest active distillery in Latin America. After Ana González Rubio married José Cuervo Labastida in 1900, he renamed the distillery La Rojeña, and was the first to call the tequila produced there Jose Cuervo. After the death of Don Vincente, Jesús Flores (owner of
2262-474: Is self-sufficient in producing its own wines. The king did this to maintain the market for Spanish products in the New World, and reap the taxes on wine exports. The Marquis of Altamira grabbed the opportunity of the neglected blue agave plants. He built his first Tequila factory in his Hacienda Cuisillos, one of the largest haciendas during that time and amassed a great fortune. The Marquis is now known today as
2349-477: Is the best-selling brand of tequila , selling a fifth of the tequila consumed worldwide. As of 2012, Jose Cuervo sells 3.5 million cases of tequila in the US annually, accounting for a third of the US tequila market. Jose Cuervo is family-owned and is run today by the Beckmann family, descendants of Don José Antonio de Cuervo. Juan-Domingo Beckmann is the sixth-generation leader of the company. In July 2013
2436-408: Is thought to be mainly generated through hydrolysis of methylated pectin which is naturally present in the agave plant, but there has been speculation that it is also partly produced from the enzymatic reactions of yeast strains containing pectin methyl esterase enzyme, which break up the methoxyl group from the pectin. Nearly 50 different esters are identified in tequila, which together give rise to
2523-423: The jimadores prevent the agave from flowering and dying early, allowing it to fully ripen. They also determine when each plant is ready to be harvested, and using a special knife called a coa (with a circular blade on a long pole), carefully cut away the leaves from the piña (the succulent core of the plant), which can average around 70 kg (150 lb) in the valley and 110 kg (240 lb) in
2610-701: The Agave Landscape and Ancient Industrial Facilities of Tequila . Mexican laws state that tequila can be produced only in the state of Jalisco and limited municipalities in the states of Guanajuato , Michoacán , Nayarit , and Tamaulipas . Tequila is recognized as a Mexican designation of origin product in more than 40 countries. It was protected through NAFTA in Canada and the United States until July 2020 and through bilateral agreements with individual countries such as Japan and Israel, and it has been
2697-459: The Billboard country songs chart in 2002. Other country songs that mention the liquor are "The Dope Smokin' Song" by Hank Flamingo and "Drink Canada Dry" by David Allan Coe . In the 2004 MMORPG game World of Warcraft , there are some items referencing Jose Cuervo, like "Cuergo's Gold" and "Hozen Cuervo". In Carrie Underwood 's 2008 song Last Name describing a woman meeting a man at
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2784-799: The "Father of Tequila". Don Pedro also served as the Prior of the Consulado, which is the head of the largest corporation in Mexico. Spain's King Carlos IV granted the Cuervo family the first legal license to commercially make tequila. Don Cenobio Sauza , founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884 to 1885, was the first to export tequila to the United States. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to
2871-464: The Beckmann family's Proximo Spirits took over distribution of Jose Cuervo from Diageo , following Diageo's failed attempt to buy the company. In 1758, Don José 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,
2958-537: The Cuervo Series was not continued. Cuervo Gold is referred to in Steely Dan 's song " Hey Nineteen ", on their album Gaucho , released in 1980. The lyric is, "The Cuervo Gold / The fine Colombian / Make tonight a wonderful thing." In 1978, after a stint as a poster girl for Jose Cuervo Tequila, Cindy Jordan wrote a country song titled " Jose Cuervo ", the first song she ever wrote. The song references
3045-573: The House of Roosevelt, a well-known club located on The Bund – an area with a long tradition of importing alcoholic beverages in China. The latest version of the tequila standard (NOM-006-SCFI-2012) updated the standard to specify that the silver class of tequila cannot contain additives, to allow the aging time for the ultra-aged class to be displayed on the label, and to prohibit the selling of bulk tequila through vending machines, and required registering
3132-525: The United States and Mexico signed an agreement allowing the continued bulk import of tequila into the United States. The agreement also created a "tequila bottlers registry" to identify approved bottlers of tequila and created an agency to monitor the registry. The Tequila Regulatory Council of Mexico (TRCM) originally did not permit flavored tequila to carry the tequila name. In 2004, the Council decided to allow flavored tequila to be called tequila, with
3219-507: The United States said Mexico just wanted to create bottling jobs in their own country, and also claimed this rule would violate international trade agreements and was in discord with usual exporting practices worldwide. The proposal might have resulted in the loss of jobs at plants in California, Arkansas, Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled in those plants. On January 17, 2006,
3306-542: The agave during the calendar year of its plantation and required annual updates. In 2018, the Mexican government approved a proposal to celebrate the third Saturday of March as National Tequila Day. Tequila is made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara , and in the Jaliscan Highlands ( Los Altos de Jalisco ) of
3393-456: 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. By regularly trimming any quiotes [ˈkjotes] (a stalk at the center of the plant that could grow several meters high if not cut back),
3480-420: The aging process and the type of wood used for storage. The white (blanco) version of tequila, also nicknamed "silver", is the product with no aging, or may be aged less than two months. It is the purest form, as little has been done to change it. What is known as gold, joven or oro tequila is usually white tequila with the addition of grain alcohols and caramel color; however, some higher-end gold tequilas may be
3567-430: The blue agave, and more than 300 million plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006,
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3654-399: The border in 1873. In order for a spirit to be called tequila, it must come from the blue agave plant, a species found only in Jalisco and four 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
3741-508: The business. Part of Cuervo was owned by Distribuidora Bega, and, starting in 1979, the other part was owned by Grupo Cuervo, made up of Beckmann, his son Juan Beckmann Vidal , José Luis Campos, and Heublein Inc. Along with Sauza , Cuervo began to dominate the tequila industry in the 1940s. Tequila first made significant inroads into the United States during the Prohibition era , when it
3828-445: The central western Mexican state of Jalisco . Aside from its geographical distinction, tequila is differentiated from other varieties of mezcal in that all of the agave used in tequila is blue agave, and the methods of production are different. The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million plants are harvested there each year. Agave grows differently depending on
3915-490: The company Tequila Ley .925 . The bottle that contained the tequila was a two-kilo display of platinum and gold. The manufacturer received a certificate from The Guinness World Records for the most expensive bottle of tequila spirit ever sold. In June 2013, a Chinese ban on the importation of premium (100% blue agave) tequila into China was lifted, following a state visit to Mexico by Chinese Communist Party general secretary Xi Jinping . The entry of premium tequila into
4002-551: The company public. The name Casamigos comes from the Spanish casa (house) and amigos (friends), thus "house of friends." It was purchased in June 2017 by the multinational beverage company Diageo for $ 700 million plus up to a further $ 300 million based on the brand's performance. The purchase equated to Diageo paying almost $ 500 a bottle. Tequila The red volcanic soils in the region of Tequila are well suited for growing
4089-440: 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 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
4176-628: The country was expected to increase tequila exports by 20 percent within the decade above the 170 million liters in 2013. Ramon Gonzalez, director of the Consejo Regulador del Tequila , estimates that each of the top 16 producers of tequila had invested up to $ 3 million to enter the Chinese market. On 30 August 2013, the first 70,380 bottles of premium tequila from ten brands arrived in Shanghai . The arrival happened during an event held at
4263-472: The dark color and more complex flavors of the añejo tequila. After aging of at least one year, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels. TMA ( tristeza y muerte de agave – "agave depression and death") is a blight that has reduced the production of the agave grown to produce tequila. This has resulted in lower production and higher prices throughout
4350-411: The death of Don Jesús, his wife, Ana González Rubio, inherited La Rojeña and in 1900 married José Cuervo Labastida, head of La Constancia. From then on, the brand became Jose Cuervo Tequila. After Ana Gonzélez Rubio's death in 1934, the estate was left to her niece Guadalupe Gallardo, who died in 1966 and left the estate to her sister, Virginia Gallardo. One of her sons, Juan Beckmann Gallardo, would manage
4437-410: The distillery now known as La Constancia) took over management of La Rojeña. He was the first to package the tequila into damajuanas (rope-encased jugs), where previously they had been stored only in wooden barrels. The damajuanas were later replaced with individual bottles, making it easier to transport the tequila across the border to America. The company shipped its first export of three bottles across
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#17327758505104524-469: The early 21st century, and due to the long maturation of the plant, will likely continue to affect prices for years to come. Only certain mezcals , usually from the state of Oaxaca , are ever sold con gusano (with worm). They are added as a marketing gimmick and are not traditional. The tequila regulatory council does not allow gusanos or scorpions (which are sometimes also added to mezcals) to be included in tequila bottles. The worm in some mezcals
4611-466: The exception of 100% agave tequila, which still cannot be flavored. A new Norma Oficial Mexicana (NOM) for tequila (NOM-006-SCFI-2005) was issued in 2006 and, among other changes, introduced a class of tequila called extra añejo or "ultra-aged" which must be aged a minimum of three years. A one-liter bottle of limited-edition premium tequila was sold for $ 225,000 in July 2006 in Tequila, Jalisco, by
4698-404: The fermentation process also greatly affects the alcohol content of the resulting product. For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35 °C as compared to a temperature of 30 °C produced more isoamyl alcohol. The higher temperature appears to be favorable for the action of the yeast. The age of the agave plant is also a factor:
4785-473: The fermentation process, the raw material used, and to a lesser degree during the maturation. The components that make up tequila do not act individually to give tequila its distinctive flavor and aroma, but rather, depend on the interaction and quantity of each volatile compound. The volatile compounds responsible for the flavor and aroma profiles of the tequila are put into a category called organoleptic compounds and are known to increase in concentration with
4872-480: The finished product to give it the gold color, also known as joven tequila. In 2013, Proximo launched Jose Cuervo Cinge, a cinnamon-infused 35% abv version of Especial Silver. It is one of many cinnamon-infused liquors on the market. See Fireball and discussion therein. Cuervo's Tradicional has been produced since 1795. Its varieties, Silver and Reposado, are 100% agave tequilas. The reposado achieves its amber color through six months of barrel aging. Silver
4959-442: The former and 12 months for the latter. There are, however, more than 50 different companies producing tequila in the Mexican province of Jalisco , with different maturation times according to the variety of tequila and desired quality of the final product. All companies producing tequila have their aging processes regulated and fiscalized by the Mexican government. The maturation process causes four main chemical transformations to
5046-403: The fruit-like flavors and smell. One of the most abundant esters is ethyl acetate which is synthesized during fermentation by the yeast Saccharomyces cerevisiae , using alcohol transferase enzyme which links acetic acid to ethanol. In general, the longer the controlled fermentation period, the higher yield of esters produced. During the fermentation process, ethanol is oxidized and one of
5133-401: The higher-order alcohols present in tequila, which include molecules such as isobutyl alcohol and isoamyl alcohol , along with the ethanol . Factors include the strain of yeast, the age of the agave plant itself, temperature, and the ratio of carbon to nitrogen. The yeast strain used and the carbon-to-nitrogen ratio have the biggest influence on the production of higher-order alcohols; this
5220-408: The highlands often yield sweeter and fruitier-tasting tequila, while valley agaves give the tequila an earthier flavor. Unlike other tequila production steps, fermentation is largely outside the control of human beings. Fermentation is the conversion of sugars and carbohydrates to alcohol through yeast under anaerobic conditions, meaning that oxygen is not present during the process. Fermentation
5307-399: The highlands. If harvested too late or too early, the piñas will not have the right amount of carbohydrates for fermentation . After harvesting, the piñas [ˈpiɲas] are transported to ovens where they are slowly baked to break down their complex fructans into simple fructose . Then, the baked piñas are either shredded or mashed under a large stone wheel called
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#17327758505105394-442: 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. The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or, in the case where a company leases space in a plant, the physical plant where the tequila was manufactured. Jose Cuervo Jose Cuervo
5481-431: The main compounds produced are acetaldehydes , which adds the flavor necessary for the final product of tequila. For example, isovaleraldehyde 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
5568-409: The mid-1700s. The mezcal produced in these regions became distinctive enough as to become known as "tequila" (after the town). Don Pedro Sánchez de Tagle is considered the first person to produce tequila. In 1595, King Philip II of Spain banned the planting of new vineyards in Mexico and other Spanish colonies due to the decline of wine trade with Spain. The main reason behind this is because Mexico
5655-504: The more alcohol produced), and the temperature of fermentation. The higher the temperature, the greater concentration of isobutyl and isoamyl alcohols produced. Although if temperatures are too high, this can cause the yeast to become less effective. Similarly, if the temperature is too low, the process occurs too slowly. This can become a large issue in Central Mexico, most precisely the city of Tequila, Jalisco, where most tequila
5742-420: The older the plant, the greater the production of higher-order alcohols. It was shown in a study that the concentration of amyl alcohol increased by 30% as the plant aged. Conversely, a higher concentration of methanol is found when using younger plants. This change may be due to differences in agricultural practices with plants of different ages. Tequila's color ranges from clear to a brownish amber, depending on
5829-802: The principle that real tequila can come only from the State of Jalisco. The first tequila distillery in the United States was opened in 1936 in Nogales, Arizona by Harry J. Karns , former Arizona state senator and Nogales Mayor. In a move to take ownership of the term "tequila", the Mexican government declared the term to be its intellectual property in 1974. 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
5916-423: 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. At this point 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 valley and highland agave plants can be noticeable. Plants grown in
6003-432: The production of either tequila or mezcal, pulque had been brewed from agave for thousands of years. The distillation technology to produce mezcal from agave heart juice was first introduced from the coastal regions of what was then Nueva Galicia (present-day Aguascalientes , Colima , Guanajuato , Jalisco , Nayarit , and Zacatecas ) into the highland valleys of Amatitán , Tequila , Magdalena , and El Arenal in
6090-740: The protection of the Appellation of Origin of "Tequila" in accordance with the current General Declaration of Protection of the Appellation of Origin of "Tequila", the Law, the Industrial Property Law, the Federal Consumer Protection Law and other related legal provisions. All authentic, regulated tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993,
6177-420: The region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila . Planting, tending, and harvesting
6264-411: The same woody flavor and smoothness, but in less time. Añejos are often rested in barrels previously used to rest reposados . The barrels cannot be more than 600 liters (158 gallons), and most are in the 200-liter (52-gallon) range. Many of the barrels used are from whiskey distilleries in the US or Canada, and Jack Daniels barrels are especially popular. This treatment creates many of the aspects of
6351-407: The sugar level is lowered substantially and continues for several hours after the alcoholic fermentation ends. In contrast, ethanol production begins in the first hours of the fermentation and ends with logarithmic yeast growth. The alcohol content in tequila is affected by three factors: the amount of isoamyl alcohol and isobutanol in the yeast strain, the carbon:nitrogen ratio (the higher the ratio,
6438-409: 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
6525-513: 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
6612-418: The surrounding environment. A 2023 article analyzes the diversity of yeasts found in these uncontrolled conditions. Tequila must have between 35% and 55% alcohol content (70 and 110 U.S. proof). Tequila is a distilled beverage that is made from the fermentation of the sugars in the blue agave plant once it has been cooked, the main sugar being fructose. Through the fermentation process, many factors influence
6699-488: 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
6786-472: The tequila in the lyrics, "Jose Cuervo, you are a friend of mine." Recorded by Shelly West in 1983, it was named Billboard magazine's 1983 Country Song of the Year after reaching number 1 on the Billboard country songs chart. The song " Ten Rounds with Jose Cuervo " by country music artist Tracy Byrd documents a man's night drinking Cuervo after his girlfriend breaks up with him. It reached number 1 on
6873-422: The tequila industry. By 1880, the Cuervo family had begun individually bottling tequila for commercial distribution. Cuervo was the first distiller to bottle tequila, at a time when other distillers were still using barrels. Tequila was known as "mezcal de tequila" until 1893, when tequila makers and the Mexican government dropped " mezcal " from the name. Cuervo's first bottled tequila was sold in 1906. Upon
6960-555: The woody, floral taste of tequila. Volatile compounds that contribute to the overall taste and aroma of tequila can be quantitatively assessed and evaluated by gas chromatography . Discrimination tests such as duo-trio and triangle tests are also used to evaluate the quality of the tequila. If silver or white ( Blanco ) tequila is the desired final product, distillation is the final process it undergoes. Rested ( Reposado ) or aged ( Añejo ) tequila must be matured in 200-liter (or larger) white oak barrels for at least two months for
7047-529: The world's largest liquor maker, was in talks to acquire Jose Cuervo from the Beckmann family for in excess of $ 3 billion. After it was unable to acquire the brand, Diageo announced in December 2012 that it would end the US distribution deal. In a deal first announced in March 2013, Proximo Spirits, a company owned by the Beckmann family, took over Jose Cuervo's distribution beginning in July 2013. Jose Cuervo
7134-504: The years, with 12 million cases shipped to the US in 2012, a 54% increase as compared to a decade earlier. The fastest-growing segment has been super-premium blue agave spirits. In 1989, the Beckmann family sold 45% of Jose Cuervo to International Distillers and Vintners (IDV), a division of Grand Metropolitan PLC . In 1997, Grand Metropolitan merged with Guinness plc to become Diageo which would be Jose Cuervo's main distributor outside of Mexico until 2013. Starting in 2011, Diageo,
7221-406: Was approved by Mexico's National Committee on Standardization in 2006. Cuervo Especial products are mixto tequilas. Especial Silver is an unaged white tequila containing at least 51% agave, with the remainder being made up of sugarcane spirit. Especial Reposado (commonly referred to as "Cuervo Gold") is a blend of reposado and younger tequilas of at least 51% agave, with caramel coloring added to
7308-481: Was found that higher ratios of carbon to nitrogen resulted in greater production of higher-order alcohols such as isobutyl alcohol and isoamyl alcohol. The lower level of nitrogen in the fermentation process results in deamination reactions of amino acids , which in turn leads to the synthesis of higher alcohols. The Ehrlich pathway refers to this process in which alpha-keto acids are decarboxylated and transformed to aldehydes and to higher alcohols. The temperature of
7395-413: Was launched in 2011. Cuervo Black was a mixto añejo tequila that included sugar cane spirit, aged one year in oak barrels. It was named on Bloomberg Businessweek ' s 2009 list of the world's 20 best-tasting tequilas. It is no longer available. Platino is 100% agave, handcrafted using a proprietary process in which the steam is recaptured to bring in more flavor before the tequila is chill-filtered. It
7482-557: Was named on Bloomberg Businessweek ' s 2009 list of the world's 20 best-tasting tequilas, and awarded the Beverage Tasting Institute 's highest rating, Superlative. Reserva de la Familia was introduced in 1995 to celebrate the 200th Anniversary of the distillery. Reserva de la Familia is a high-end offering of 100% blue agave tequila, matured in the La Rojeña distillery's private cellars. Its first edition sold out weeks after its release. Reserva de la Familia
7569-493: Was smuggled from Mexico into southwestern US states. Tequila made further advances in the US during World War II , when many US distilleries switched to war-related production and there were restrictions on European imports. Then, in the 1980s, more American tourists visited Mexico, discovering tequila. According to the Distilled Spirits Council of the United States , the US demand for tequila has risen over
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