Don Julio 1942 Anejo Tequila | 38% vol | 70cl | Luxury Tequila Anejo Aged 2.5 Years | Aromas of Vanilla | Tones of Nuts | Light Essence of Oak | Sipping Tequila

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Unlike wine, whose character may change in taste over time and storage conditions, tequila does not change much once bottled, even without ideal storage conditions, much like most other distilled spirits such as whiskey, rum, or vodka. The quality characteristics (flavor, aroma, color, etc.) of a tequila are primarily determined during its aging in wood barrels. To maintain the utmost quality though, some conditions should be met: a constant and moderate temperature (60 to 65°F), protection from direct sunlight, and maintenance of the integrity of the seal of the bottle. Improper storage conditions will have more effect on the taste of aged tequila rather than the un-aged version, due to tannins and other compounds introduced into the spirit from the aging barrel. For instance, if stored in improper conditions, the dark and more complex flavors of the añejo tequila are more likely to be tainted than the blanco or the silver tequila. [47] If you love tequila, you’ll want to give this one a try. Everyone knows that Don Julio makes a fine tequila, and this is even finer. It’s the crème de la crème and you deserve to experience it for yourself. Does our Don Julio 1942 offer value? a b c d "100 Percent Agave Tequila Arrives In China". Secretariat of Foreign Affairs. Archived from the original on 9 January 2015 . Retrieved 8 January 2015. a b c d e f "Production of tequila from agave: historical influences and contemporary processes" (PDF). Archived (PDF) from the original on 2016-04-08 . Retrieved 2016-03-23. This limited-edition tequila is made from the finest agave, and it’s aged in oak barrels for over 2 years until it achieves astounding levels of flavour and character. The bold flavour and passionate craftsmanship evoke the qualities of Don Julio González himself.

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When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito (little horse, in Spanish), [57] but can often be found in anything from a snifter to a tumbler. It seems partially unusual, and yet partially predictable, that the year of a pandemic and mass unemployment would also be the year an expensive tequila thrives. On the one hand, as many of the memes about it say, the early unemployment benefits did indeed provide many with the disposable income required to enjoy such a pricey bottle. On the other, these benefits have since been depleted almost entirely, and yet the status continues. But with nowhere to go, we have few other opportunities to flaunt our lifestyle.Similar to the law of Canada, the U.S. law (27 CFR 5.22 (g)) says that tequila must be "manufactured in Mexico in compliance with the laws of Mexico regulating the manufacture of Tequila for consumption in that country." O'Keefe JH, Bhatti SK, Bajwa A, Dinicolantonio JJ, Lavie CJ. Alcohol and cardiovascular health: The dose makes the poison…or the remedy. Mayo Clin Proc. 2014;89(3):382-93. doi:10.1016/j.mayocp.2013.11.005 Once the bottle is opened, the tequila will be subject to oxidation which will continue to happen even if no more oxygen is introduced. In addition, if the bottle has more room for air, the process of oxidation occurs faster on the liquor remaining inside the bottle. [48] Therefore, it may be the best to consume the tequila within one or two years after opening. [47] For the most part, the change in quality of tequila is due to extreme conditions of improper storage, not due to oxidation. [48] Types [ edit ] Tequilas of various styles a b c Romo, Miguel Aguilar - El Director General de Normas (2006). "Norma Oficial Mexicana NOM-006-SCFI-2005, BEBIDAS ALCOHÓLICAS-TEQUILA-ESPECIFICACIONES" (PDF). Archived (PDF) from the original on 2007-09-27. The Appellation of Origin for Tequila". Archived from the original on 2013-09-27 . Retrieved 2013-03-12.

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a b "How Do I Store Liquors Like Whiskey, Tequila, or Rum? Do I Need To Do Anything Special? - CulinaryLore.com". www.culinarylore.com. 2014-09-03. Archived from the original on 2016-04-03 . Retrieved 2016-03-23. Reposado (literally meaning ‘rested’) is the next level up and aged for a minimum of two months in oak, up to one year. This extra step means the liquid develops a light golden hue and generally a smoother, more mellow profile. Here you can expect sweeter notes, such as coconut and vanilla. Anejo In a move to take ownership of the term "tequila", the Mexican government declared the term to be its intellectual property in 1974. [13] Recent history [ edit ] A tahona, large stone wheel, at the Hacienda Doña Engracia that was used to crush the piña. Large, modern distilleries commonly complete this process mechanically.As such, you will find that our pricing is generous. We proudly offer you this bottle of Don Julio 1942 at a reasonable price as a result of our close relationships with local producers.

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We recruited a panel of 10 testers, made up of WSET-trained experts and tequila fans, to give their thoughts on 40 blanco, reposado and añejo tequilas. Each was tried neat and then followed by some water to dilute and soften the alcohol, bringing out the more nuanced flavours. The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort, or mosto [ˈmosto], with low alcohol content. [28] 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. [29] A few producers such as Casa Noble (for their "Crystal" expression) and Corzo (for their añejo expression) have experimented with distilling 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. [29] 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. [30] The margarita glass, frequently rimmed with salt or sugar, is a staple for the entire genre of tequila-based mixed drinks, including the margarita. Main article: Mezcal §History A distillery oven loaded with agave piñas or "pineapples", the first step in the production of tequila post harvestArchibald, Anna. "Everything You Need to Know About the History of Tequila". Archived from the original on 11 May 2020 . Retrieved 11 March 2020. This category is aged for at least a year, but less than three, and is where you’ll really start to notice the influence of the barrel. Producers use everything from ex-bourbon to red wine or Scotch whisky casks to add subtle layers of caramel, toffee and oak on top of the fresh and peppery agave base. Steiner JL, Crowell KT, Lang CH. Impact of alcohol on glycemic control and insulin action. Biomolecules. 2015;5(4):2223–2246. doi:10.3390/biom5042223

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Traversy G, Chaput J-P. Alcohol consumption and obesity: an update. Curr Obes Rep. 2015;4(1):122-130. doi:10.1007/s13679-014-0129-4Let’s be honest, slamming a tequila from time to time is still fun, but the best-tasting, smoothest examples shouldn’t be smothered with salt and lime.