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78-611: Don Julio is a brand of tequila produced in Mexico . It is the largest brand in value and eighth largest in volume. It is owned by the British-based multinational alcoholic beverage maker Diageo . It is distilled, manufactured and bottled by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto , Jalisco, Mexico . Don Julio Tequila

156-469: 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

234-432: 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

312-447: 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

390-475: A controlled environment. Results are given a point score. The World-Spirits Award was founded in 2004 by Wolfram Ortner in Austria. Annually it assesses hundreds of entrants from more than 30 countries. Members of the jury are industry experts and experienced judges primary from Austria and Germany. Not all spirits are given a rating, though in 2018 over 75% of entrants received a rating of "gold" or better. Only

468-515: 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

546-508: A growing number of offerings, such as those produced by an increasing number of microdistilleries , various mechanisms have arisen to provide reviews and opinions of individual varieties of spirits . These events generally use expert panels and blind tastings within specific categories to provide opinions and ratings. These competitions charge an entry fee. Although gold, silver and bronze awards are granted there are no limits as to how many of each may be bestowed. Most of these events follow

624-428: 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

702-660: A relationship with Seagram, stated, "I am proud that the Gonzalez-Frausto family joins with the Seagram family in a global effort behind Don Julio Tequila. I am committed to overseeing personally the agave plantations that are so vital to the superior and unique quality of the Tequila that bears my name." Diageo signed a joint venture in with Casa Cuervo in 2003, selling a 50 per cent stake in Don Julio for 78 million. It

780-458: 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

858-498: A similar format: Experts typically begin by assessing a given spirit based upon its "appearance" and "nose", its aroma. It will often be held up to light in clear glass to examine its color and "legs" while sniffing for other flavor "notes". Second, experts will taste the spirit and let it wash over the palate (tongue) searching for more "notes" or flavors and often comment about different foods or scents that it evokes. Third, experts will swallow (or, more often, spit) and examine

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936-496: 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

1014-440: 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

1092-577: 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

1170-433: 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

1248-467: Is based in Chicago, US, and founded in 1981 with its initial focus on wine but later branching into spirits and beer. They use a dedicated tasting laboratory in order to create consistent results and minimize external distractions. Each periodic tasting is conducted at the same time of day under identical conditions. The panelists are selected from the professional world of restaurants and publications under

1326-500: 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 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

1404-534: 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

1482-407: 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

1560-411: Is named after its founder, Don Julio González-Frausto Estrada, who began distilling tequila in 1942 at age 17. Acknowledging the benefits of vertical integration , Gonzalez-Frausto established his own distillery, La Primavera, and spent the next 40 years improving his craft. He experimented with controlling various aspects of the tequila-making process, "from the cultivation of the agave to the bottling of

1638-479: 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

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1716-439: 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

1794-640: 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 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

1872-628: Is the current director of both the San Francisco World Spirits Competition and the San Francisco International Wine Competition. It assesses hundreds of entrants annually (1407 in 2013 from 63 countries) with "blind" tastings involving panels of expert judges selected each year from the spirits industry including mixologists, spirits buyers, and media from across the United States. Producers must submit their product for

1950-408: 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

2028-423: 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

2106-573: 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

2184-806: 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

2262-525: 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

2340-507: 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,

2418-487: 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

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2496-456: 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),

2574-446: 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 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

2652-420: 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

2730-422: The blind tasting, there is an optional packaging and design competition that is conducted separately from tasting and recognizes appeal to the consumers’ aesthetic sense. Criteria for the design awards include creativity, originality, theme consistency and overall design. In 2022, SIP Awards saw a new record high of over 1,270 spirit and mixer brand entries from all over the world. The Beverage Testing Institute

2808-445: 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

2886-490: 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

2964-400: The competition and pay a fee ($ 475 for 2013) for its evaluation. Not all entries are given awards (those not judged of sufficient quality are not given an award) but most receive a bronze, silver, or gold award from the tasting panel. The fact that most entrants receive an award likely involves some degree of self-selection, as the spirits producers choose whether to enter each of their brands in

3042-552: The competition and pay to receive a rating. Those entrants that are given a unanimous gold medal by the panel are given the distinction of a "double-gold" medal. Additionally, a "best in show" designation is awarded in each main category of spirits. Wine Enthusiast publishes a magazine and other media to promote the appreciation of both wines and spirits. It is headquartered in New York and founded in 1979. Currently, spirits reviews are provided by F. Paul Pacult, who does tastings in

3120-628: 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

3198-596: The course of several days. Then the baked piñas are crushed and doused with water, which releases the sweet agave syrup called agave juice. Then yeast is added to the agave water and is left to ferment. After the fermentation process is complete it results in a sweet, slight alcoholic agave beer which is then put into stills where it is distilled to become tequila. At last it is put into stainless steel tanks before bottling, or ex-bourbon casks for aging. Several of these offerings have performed well at international spirit ratings competitions. For example, Don Julio's Real tequila

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3276-472: 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

3354-598: The date by creating a Tequila in his name, Don Julio. Following the sheer popularity of the tequila in Guadalajara and neighboring cities they decided to launch the tequila. In 1999 the now defunct, The Seagram Company Ltd. , had invested in Tequila Don Julio, S.A. de C.V. of Mexico. The expanded agave plantations were a joint venture between the Gonzalez-Frausto, Funtanet, Andrade Rivera Torres, and Cuaik families. In 1999 Don Julio Gonzalez, delighted to forge

3432-469: 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

3510-466: 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

3588-404: 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:

3666-473: 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

3744-643: The final product." He named his distillery La Primavera (the Springtime) where he produced his first brand Tres Magueyes. He is said to have "spent nearly forty years perfecting the craft." Don Julio's first tequilas were shared with friends only, but as word on the quality of his tequila spread, he officially founded a company to put him in business. In 1983, Marco Cedano returned to Don Julio to work as an engineer, where he served as Master Distiller and Distillery Manager of Tequila. In 1985 Don Julio González-Frausto celebrated his 60th Birthday, his sons commemorated

3822-499: 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 the principle that real tequila can come only from

3900-479: The following awards based on their level of quality: Platinum "Best of Class" is a designation that is awarded in each main category. Additionally, the Consumers' Choice Award is an exclusive medal reserved for spirit brands that manage to secure a SIP Award for two or more consecutive years. The Innovation Award is a recognition for products that are interesting and unique in their tasting profile. In addition to

3978-442: 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

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4056-403: 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

4134-401: 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

4212-408: 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

4290-399: 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

4368-437: 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. Spirit ratings With

4446-540: The leadership of director Jerald O'Kennard. Not all spirits are given a rating. Those of sufficient merit are awarded a point score between 80 and 100. The institute seeks to produce "fair and impartial wine reviews for consumers". Buying guides have appeared in All About Beer , Epicurious.com , International Wine Review , Wine Enthusiast , Restaurant Hospitality , The New Yorker Magazine , Wine & Spirits , etc. Founded in 2000 by Anthony Dias Blue. Blue

4524-431: 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

4602-504: 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

4680-420: 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

4758-573: 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 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

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4836-423: 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

4914-740: 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,

4992-483: 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

5070-411: 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

5148-407: 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,

5226-513: 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

5304-418: 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

5382-554: The taste sensations for a "second life" or aftertaste , again searching for more flavor notes. There are numerous liquor, spirits, beer and wine competitions. The SIP Awards, based in Irvine, California, was founded by Pouya Hashemi in 2009 and is the largest blind spirits tasting competition that has an all consumer judging panel. All entries are evaluated on aroma, taste and finish to determine its merits of receiving an award. Not all entries receive an award. Products are honored with

5460-488: 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

5538-443: 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 . 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

5616-555: 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

5694-480: Was awarded double gold medals at the 2008 and 2011 San Francisco World Spirits Competition and a silver medal at the 2012 competition. Tequila 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 the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in

5772-465: Was born on 7 January 1925 in Atotonilco, Jalisco, where today's main facility is located. Don Julio learned the meaning of responsibility at an early age by working at his uncle José's tequila distillery. At the age of 23 he married Dorothea Garcia with whom he had 9 children. In 1942 he started a tequila distillery which would later be known as "La Primavera." By 1951, with the brand Tres Magueyes, he

5850-487: Was distributed in the United States by Diageo , under licensing from its patent holder, Tequila Don Julio, Sociedad Anónima de Capital Variable , Jalisco, Mexico, but sold worldwide. In November 2014, Diageo agreed to a deal to take full control of the Don Julio brand. In exchange, Jose Cuervo will receive the Old Bushmills Distillery and pay Diageo $ 408 million. Don Julio Gonzalez-Frausto Estrada

5928-416: 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 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

6006-481: 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

6084-490: 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, 20 March 2012 from natural causes. The agave for Don Julio's Tequila is grown in the highland area of Atotonilco on the family estate. Tequila's major aging process over time takes place in conjunction with the development of agave plants, given that they take seven years to reach maturity. Every agave plant

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