Agave in tequila

Our menu features inventive twists on Mexican and Tejano favorites, conceived to complement our unique tequila lounge.Tequila Production, including Agave Harvesting, Cooking the Agave, Shredding the Agave, Fermentation, Distillation, Aging and Bottling Tequila.

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But the other day my friends and I had a tequila tasting party and I took the tequila out of the freezer because we wanted all the tequila including the ones.Its name is derived from the year when aged tequila was first prepared and aged in hand-crafted oak casks.Its origins can be traced back to a beverage called pulque, produced in Central America before the region was colonized by Spain in the 16th Century.

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Agave nectar is produced from Agave americana or Agave tequiliana, which is the same blue agave plant cultivated for the production of tequila.Sometimes a tequila expert, can actually tell how the pina (heart of the blue agave) was cooked.The combination of many factors—both environmental and human—that take place within each of the seven steps give each brand of tequila its unique taste.Explore our unique tequila flavors and delicious tequila cocktail recipes.

Canadian entrepreneur Craig Shaw established Aguamiel in June 2018.Mixto tequilas are made with no less than 51% agave, with the other 49% usually being fermented sugar cane juice.

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A perennial succulent often mistaken for cactus, agave was deemed sacred by the Aztecs in pre-Columbian times.Tequila is a spirit that is made exclusively from a specific agave plant, the blue agave or Agave Tequilana Weber.The juice is then filtered and heated, which helps break the compounds down into simple sugars called fructans.

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Besides, it must have also been planted in the territory that protects the Tequila Denomination of Origin (DOT).Mixto tequila (tequila that is not 100% agave) must first be mixed with sugar or molasses before fermentation begins.It is subtly sweet with notes of pepper, vanilla, earth and lemongrass.

Tequila is a distilled spirit made from the blue Agave, and produced only in five areas of Mexico.

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Under Mexican law, tequila must be made from only the blue Weber agave plant (pictured) from the Tequila region in the state of Jalisco.Crafted by master Tequillier, Agustin Sanchez Rodriguez, Aguamiel is produced with 100% Blue Agave Tequilana Weber handpicked from the highlands of Jalisco, Mexico.

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Tequila is an agave based spirit made primarily in the area surrounding tequila, about 30 miles northwest of Guadalajara and in the highlands of the western Mexican state of Jalisco.

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Tequila country, mostly within the state of Jalisco, encompasses both the Highlands and the Lowlands — differing, clearly, in their elevation—and agave from each is distinct.

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Pure agave tequila is low in sugar, has no carbohydrates, and (minus sugary juice mixers) is fairly low-calorie, too.Blue Weber Agave is the ONLY agave legally allowed to be used in the production of Tequila.

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One ounce of 80-proof tequila contains 9.3 grams of alcohol and 64 calories.

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Grassy agave meets a bowl of mixed tropical fruit in this lowlands blanco.Tequila is made using only blue agave, a succulent which takes about eight years to mature.

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Almost all tequila is produced mostly in Jalisco and in smaller designated areas of four other Mexican states, including Michoacan, Guanajuato, Nayarit and Tamaulipas.

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A tequila can be organized into two categories, mixto tequilas and 100% agave tequilas.

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Agave :: Tequila Terminology