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Jose Cuervo Especial Reposado Tequila, 70cl

£9.9£99Clearance
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Blanco: Blanco means “white,” but these tequilas are also known as plato (silver) tequilas. These tequilas are bottled right after distillation, or they are rested in wood barrels (both French and American oak barrels are used, but some companies even use old Spanish sherry barrels) for up to 60 days. The flavors and aromas of these tequilas can be herbal, floral, citric, and a bit fruity. Vegetal notes of poblano and green pepper can predominate. Aged for at least two months, up to one year, here the colour changes to more gold and amber tones. You should find a more well-rounded flavour and smoother finish with sweeter vanilla and oak notes. Anejo There are over 1300 registered tequila brands floating around the world, from some 150 producers, so curating a selection of the best is no easy task. Nevertheless, we’ve done just that to tell you the best tequila brands to look out for next time you’re at the bar or making yourself a delicious margarita. You can request that the data we hold about you is no longer used (right to restriction of processing). The data will then only be kept in our information system; any further use will only be made with your consent. You can also obtain the erasure of your data under the conditions provided for by law (for example by withdrawing your consent where applicable, or by opposing the processing that we carry out when it is based on a legitimate interest. As part of the exercise of your right to portability, you may receive data concerning you in a format.

Reposado tequilas are rested for two months to a year before being bottled, and typically rested in oak barrels. As a result, they have a golden hue. Añejo Añejo, an aged or vintage tequila that is stored in small oak barrels for a minimum of a year, but less than three yearsAgave plants only have one piña, and plants take around seven years to mature. Because of that, tequila-making can be a very difficult and time-consuming business. What are the different types of tequila? Blanco This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Crush the agave: Afterwards, the cooked hearts are crushed to release their sugary juices. This can be done by a mechanical crusher and grinder, or by the traditional way using a volcanic stone wheel called a tahona. Historically, a mule pulled the tahona, but these days an electric motor does the job. In theory, this slower practice of extracting agave nectar that will be fermented and distilled creates a more robust and complex flavor. But first, here's everything you need to know about tequila before buying. What is the smoothest tequila?

Extra Añejo: Añejos that are aged in wood for more than three years. These are the priciest tequilas and, generally, should only be sipped so as to appreciate the nuanced flavors, aromas, and craftsmanship. The flavor is intensely woody, with a more pronounced burnt caramel flavor similar to very aged whiskey or even rye. If you find yourself striving to become a tequila connoisseur (aka: a Maestro Tequilero, or Tequila Master/Expert ) then these are worth the investment. Each user may make reproductions on paper, only in the case of private copy for non-collective use. Reposado: Reposado translates to “rested,” and these tequilas are aged in wooden barrels anywhere from 2 months to a year. Their color is usually a softened, amber color. The flavors will be a bit woodier and less herbal, with hints of vanilla, butter, and brown sugar. Process the agave: The hearts are slowly baked, which can sometimes take days. The slow cooking reduces caramelization and prevents the juices from turning bitter, thus maintaining the flavor of the agave.Unlike some wines, with their complex classification systems, tequila is simply categorised by age as follows: Blanco Agave harvesting: When ready to be harvested, the spiny leaves and roots are cut off the main plant body, called the agave heart or piña, which goes to processing.

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