Jose Cuervo Especial Reposado Tequila 700ml | Mexican Tequila | Jose Cuervo
Jose Cuervo Especial Reposado Tequila 38%alc., Smooth and Sweet, with Woody Scents and Notes of Nuts and Hazelnut, Soft Spice, Dried Herbs, Baked Agave, and Honey, Mexican Tequila - Jose Cuervo
Jose Cuervo Especial Reposado Tequila
Also known as Jose Cuervo Especial Gold, this Mexican tequila is an expert blend of reposado and unaged blanco tequilas from the same house, made with blue agave and aged in double barrels. Well-known around the world and found in over 90 countries, this is the famous tequila behind the original recipe of The Margarita cocktail, and of course no Margarita is complete without its touch of Jose Cuervo Especial Reposado . Also a main ingredient in many cocktails and drinks, this spirit is a must-have in any self-respecting liqueur cabinet. It comprises Mexican culture, flavour, and tradition in a single golden bottle.
Colour: Jose Cuervo Especial Reposado has a beautiful amber colour.
Aroma: Beautiful bouquet full of woody scents, accompanied by notes of nuts and hazelnut, soft spice, dried herbs, baked agave, and honey.
Taste: Smooth and sweet on the palate with a creamy sensation. Mixed spices, toasted oak, agave, and a herbal flavour explode in the mouth. The finish is subtle, with a slight oaky and spicy character.
THE CUERVO SUNRISE
2 oz. Jose Cuervo® Especial® Reposado
4 oz. orange juice
1/2 oz. grenadine
Orange slice for garnish
Maraschino sherry for garnish
In a glass filled with ice cubes, pour the Jose Cuervo® Especial® Reposado and orange juice. Stir well. Slowly pour the grenadine around the inside edge of the glass. It will sink and gradually rise to mix with the other ingredients. Garnish with an orange slice and cherry. Enjoy!
THE JOURNEY FROM THE AGAVE FIELDS TO YOUR FAVORITE MARGARITA STARTS ON THE THE SKIRTS OF THE TEQUILA VOLCANO.
Jose Cuervo® owns the largest holdings of agave in the world, nestled in rich, volcanic soil. Caretakers, called “Jimadores,” cultivate and harvest the agave. Jose Cuervo® plants the agave shoots between February and July to avoid the months of excessive rain. The shoots, on average, take seven years to reach maturity.
Once the agave has been harvested and pruned, the agave’s cores or “piñas” are sent to La Rojeña. Each day the agave oven deck receives from 200 to 300 tons of agave for the production of tequila. The cooking of the piñas refines the taste of the tequila. Even today, this process is carried out completely in the artisanal tradition, requiring 36 to 40 hours. Eight hours after cooking, the piñas are taken to four mills for grinding. The first one is known as the shredding machine: its multiple blades shred the agave into small pieces. The chunks are then ready for the second wheel, which smashes the pieces to extract the juice. The next two are extraction wheels, where the juice, known as must, is separated from the bagasse.
FERMENTATION AND DISTILLATION
The resulting must is sent to the fermentation tanks. After 50 to 60 hours, the juice is now completely fermented. The next steps – distillation, condensation, and rectification – produce a drinkable product known as white tequila.
The tequila is reposed and aged slowly in barrels; during this time it acquires the gustatory and aromatic features of wood.The toasting of the barrels is the key to their aromatic yield. There are three degrees of toasting: light, medium and strong; each determines a different tequila profile. The barrels are also lightly sprayed with water so that the wood absorbs humidity to prevent evaporation of the tequila aging inside it.