No products
Tequila (/tɛˈkiːlə/; 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.
The red volcanic soils in the region of Tequila are w...
Tequila (/tɛˈkiːlə/; 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.
The red volcanic soils in the region of Tequila are well suited for growing 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 and sweeter in aroma and taste. Agaves harvested in the lowlands 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 only be produced 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, through bilateral agreements with individual countries such as Japan and Israel, and has been a protected designation of origin product in the European Union since 1997.
Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways. 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-percent alcohol content (70 and 110 U.S. proof). It must contain at least 40-percent alcohol (80 U.S. proof) to be sold in the United States and Canada
Source: Wikipedia
Rudo Añejo is a lightly astringent and warm smooth tequila, made with tequila blue weber agave.
Powerful and viscous. Ultra smooth tequila with a full body and intense Agave flavor.Matured for 10 months in French Limousin Oak casks, it acquires subtle hints of vanilla and caramel that complement the intense agave flavorThis devilish bottle takes its cues from the Peruvian celebrations of “Dia de Muertos”
El Jimador Reposado Tequila. 100% Agave Mexican Tequila. Its raw material, the quality in the process and its rest in white oak barrels are qualities that differentiate it, making it a unique tequila: The number 1 in Mexico.
Patron Reposado Tequila. The white drink made with blue agave Tequilana Weber. 100% of the best blue agave tequilana Weber. Made in small quantities. Presented in hand numbered bottles.
Patron Reposado Tequila has matured for at least two months to achieve a smooth flavor with a hint of oak. Made with 100% of the best Tequilana Weber blue agave. Carefully distilled in small quantities. Aged in oak barrels for more than two months
The original Reposado. Tequila Herradura introduced the world's first resposted tequila in 1974. Aged for 11 months, more than the norm, Reposado has a deep amber color with hints of cooked agave, vanilla, and butter. The extra time spent sitting in smoked American bench oak barrels creates a smooth, sweet finish with a light touch of spice.
Patrón XO Café is made with Patrón Silver Tequila combined with the pure and natural essence of good coffee, resulting in a bitter and delicious blend. Dry and not as sweet as most low alcohol coffee liqueurs.
Rudo Reposado is a dry and slightly spicy tequila, made with tequila blue weber agave.
Cuirass Tequila cream with chocolate, is inspired by an ancient mixture, the strength of a cuirass [Cuirass] represented by Tequila and the exoticism of chocolate ... a set originating in pre-Columbian America, reinterpreted in this cream.