Notes

Viva Tequila

At the top of the method, which may take a couple of hours to a few days, the sugars have been converted into a gentle alcohol—not yet tequila, however getting closer. Añejo, or “aged,” tequilas are the best and most expensive, kept in oak barrels for a minimal of one 12 months (the word añejo comes from año or “year”). Ideally, the growing older balances the natural sweetness of the agave sugar and the astringent, tannic high quality of the oak. Añejos take on a pure amber tone from the barrel—usually old whiskey barrels bought from U.S. distilleries.

The fourth and last sniffing, following eight minutes of aeration, highlights the dill with a background of vegetal brininess. The palate entry is easy, silky and agave-sweet; the midpalate stage displays ripe, candy flavors of butter, oil and black pepper. The end is long, oily, a tad smoky and luscious. Faintly echoes the lighter single malts of Islay, say Bunnahabhain or Bruichladdich.

viva tequila

However, I sometimes concern the soul of tequila shall be forgotten amidst the large commercialization underway today. That's why I've returned to this e-book after fifteen years. First, aging tequila in American Oak barrels just isn't something you see everyday. Resting it in Oak Barrels even for 6 months implies that it absorbs some wooden of the barrel, giving it a extra nutty smoky taste. We have previously interviewed the founder of the Viva XXXII Tequila brand Yvonne Niami. Yvonne a philanthropist by day has created a certainly one of a sort tequila that has a social message hooked up to the bottle.

Three crispy tacos filled with your alternative of meat topped with lettuce, pico de gallo, cheese. Chicken tamales, selection of pupusas and fried plantains, bitter cream and refried beans. Chicken breast topped with heavy cream, green pepper, tomatoes and onions. Chicken breast sauteed with onions, white wine and butter. Beef strips sauteed with onions, green peppers, French fries and cilantro served with rice. Crispy corn chips coated with beans and melted cheese.

At 110 proof or higher, it is strong stuff, which is why distilled water is added to dilute it to 80 proof. If it is to be aged, it is transferred to oak barrels; if not, it is bottled and able to be offered. Before piña is cooked, it has the smooth, firm texture of a turnip of jicama and a slightly bitter, natural taste.


My Website: https://www.vivatequilafestival.com/