Jose Cuervo Silver Tequila
Jose Cuervo Silver Tequila is crafted by the master distillers at La Rojeña from fresh agave leaves. The unique blend is well balanced and brings out superb flavors of caramel, fresh herbs, and agave. Extremely smooth, Jose Cuervo Silver can be enjoyed neat, as a shot followed by a lime and salt, or in a tasty frozen margarita!
Jose Cuervo is produced at the La Rojeña distillery in the state of Jalisco in Mexico. The distillery was officially founded in 1812. It is the oldest active distillery in Latin America. After Ana Gonzalez Rubio married Jose Cuervo Labastida in 1900, he renamed the distillery La Rojeña, and was the first to call the tequila produced there Jose Cuervo. After the death of Don Vincente, Jesus Flores (owner of the distillery now known as La Constancia) took over management of La Rojeña. He was the first to package the tequila into damajuanas (rope-encased jugs), where previously they had been stored only in wooden barrels. The damajuanas were later replaced with individual bottles, making it easier to transport the tequila across the border to America. The company shipped its first export of three bottles across the border in 1873.
In order for a spirit to be called tequila, it must come from the blue agave plant, a species found only in Jalisco and four nearby regions in central Mexico. All Jose Cuervo tequila continues to be made in the town of Tequila in the state of Jalisco in Mexico.
The blue agave plant has spiked leaves and a round, fleshy core (the piña). The leaves are chopped off and the core is cooked and crushed to create juice, which is fermented and distilled to make tequila. The resulting unaged, clear tequila is then diluted with water to bring the alcohol content down to around 40%. Pure tequila is distilled 100% from the sap of the blue agave plant, while mixto tequilas only need to be at least 51% blue agave in order to legally be called tequila. In 1964, tequila makers were allowed to obtain up to 30% of the sugars in tequila from sources other than the agave plant. During a blue agave shortage in the 1970s, Mexican regulations were further revised to require that tequila contain only 51.5% agave. Agave plants take 10 to 12 years to mature and become ripe, while sugarcane can be harvested every year, so blending the agave spirit with sugarcane spirit is a cheaper method, while using 100% blue agave plant is more expensive.
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