Are the Major Anejo Tequila Producers Incorporating Water in the Higher Priced Tequila? - 0 views

• 
  #1 Bert Graham on 12 Mar 12

   

  Anejo tequila fans will beshocked to know that many anejo tequilas are distilled to high proof, and even more shocked to find out that they are then brought to 70-80 proof with the addition of water. Is this bad? Does distilling to proof create a significantly better anejo tequila. Actually, no it does not. Adding water does sound bad, nevertheless the reason that water is put in is superior control. The very best tequila connoisseur on the planet will be hard pressed to pick the tequila that has water added in a blind taste test in 100% of trials, and as for the casual client or enthusiast connoisseur, they have a better tasting tequila more on target with the tequila maestros flavor targets. It's good promoting and advertising to point out that someone else adds water but it's in actuality an absurd controversy. Agave juice comprises of 97% waters. Think of how tequila is distilled twice, but vodka is distilled 4, 5, 10 even 15 times in today's market. Why hasn't some creative tequila business owner leaped on the distilled several times bandwagon yet? Mainly because twice is actually all you'll be able to distill tequila because from then on you're leaving next to nothing from the agave. What part of the agave will you be left with if you distill Three or more times? The water. So boasting about we don't add water is funny. You don't have to include, it's actually in there. So what's gained from the avoidance of adding water to minimize proof? Little. A tequila can nonetheless be as abundant with sturdy sexy legs. Unquestionably distilling to proof is more expensive, but just because it's more complicated doesn't make it better. For that matter, on the contrary distilling to proof really is strangling flavor factor, considering that capacity to control flavors is diminished. Water is one means a tequila producer can manage both alcohol harshness and taste. It furthermore will allow for a measure of control in the fortifying and dilution of active flavours, including toning down an abundance of wood.
  
  The Voodoo Tiki Tequila website supplies tequila enthusiasts an exceptional behind the scenes look into the tequila passion. anejo tequila

   

  <div class="cArrow"> </div><div class="cContentInner">Anejo tequila fans will beshocked to know that many anejo tequilas are distilled to high proof, and even more shocked to find out that they are then brought to 70-80 proof with the addition of water. Is this bad? Does distilling to proof create a significantly better anejo tequila. Actually, no it does not. Adding water does sound bad, nevertheless the reason that water is put in is superior control. The very best tequila connoisseur on the planet will be hard pressed to pick the tequila that has water added in a blind taste test in 100% of trials, and as for the casual client or enthusiast connoisseur, they have a better tasting tequila more on target with the tequila maestros flavor targets. It's good promoting and advertising to point out that someone else adds water but it's in actuality an absurd controversy. Agave juice comprises of 97% waters. Think of how tequila is distilled twice, but vodka is distilled 4, 5, 10 even 15 times in today's market. Why hasn't some creative tequila business owner leaped on the distilled several times bandwagon yet? Mainly because twice is actually all you'll be able to distill tequila because from then on you're leaving next to nothing from the agave. What part of the agave will you be left with if you distill Three or more times? The water. So boasting about we don't add water is funny. You don't have to include, it's actually in there. So what's gained from the avoidance of adding water to minimize proof? Little. A tequila can nonetheless be as abundant with sturdy sexy legs. Unquestionably distilling to proof is more expensive, but just because it's more complicated doesn't make it better. For that matter, on the contrary distilling to proof really is strangling flavor factor, considering that capacity to control flavors is diminished. Water is one means a tequila producer can manage both alcohol harshness and taste. It furthermore will allow for a measure of control in the fortifying and dilution of active flavours, including toning down an abundance of wood.<br /><br />The Voodoo Tiki Tequila website supplies tequila enthusiasts an exceptional behind the scenes look into the tequila passion. <a href="http://www.voodootiki.com/her-storythe-history-of-the-margarita/" rel="nofollow">anejo tequila</a></div>

  ...

  Cancel

To Top