Jose Cuervo Tradicional Silver Agave Blanco Tequila

Tradicional® Silver is 100% blue agave silver tequila. It is irresistibly refined. When bottled, a special process is used to conserve its flavor and finish at freezing temperatures. This means that it can, and should, be kept chilled in the freezer and served as a crisp, smooth, frozen shot.

Appearance: Crystal clear.

Aroma: Clean, white pepper with coal dust, light roast agave and faint vanilla.

Taste: Slightly oily mouthfeel. Cracked black pepper spice, coal and muted fudge/toffee like roast agave.

Aftertaste: Coal continues on the minerally finish with faint fudge.

THE CLASSIC CUERVO MARGARITA

INGREDIENTS

2 oz. Jose Cuervo® Tradicional® Silver

1 oz. fresh lime juice

1 oz. orange liqueur

Agave syrup to taste

Lime for garnish

Salt for rim

Ice

PREPARATION

In a cocktail shaker, add ice, Jose Cuervo® Tradicional® Plata, fresh lime juice, orange liqueur, and agave syrup to taste. Shake well! Run lime wedge around the rim of glass then dip the glass into salt. Add ice to the glass and strain in contents of the shaker. Garnish the glass with a lime wedge and enjoy!

CUERVO SALTY PERRO ROJA

INGREDIENTS

1 cup Jose Cuervo® Tradicional® Silver

2 cups freshly squeezed red grapefruit juice

2 cups tonic water, chilled

Kosher salt

Angostura bitters

PREPARATION

Rim glass with Kosher salt and set aside. Mix together Jose Cuervo® Tradicional® Plata, freshly squeezed red grapefruit juice, and Angostura bitters in a large bowl. Pour into highball glass and top with tonic water. Recipe serves 6.

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.

EXTRACTION

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.

AGING

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.