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After 11 years of experience listening to our customers and trying all kinds and types of Tequilas, now our Bar
have an extensive and rich selection of the best Tequilas,
which we use to prepare wonderfully balanced drinks, or to
be enjoyed alone, as Cognac or Armagnac. Among those we are
fond of Herradura, Don Eduardo and many more.
You can be sure that not only you will find tequilas you don't
even know they exist, but also Hector and others will be able
to advice you which one to try depending on what you're looking
for, or just to expand your knowledge and experiences.
Herradura,
started in "La destileria de San Jose del Refugio":
Blanco, intense Agave flavor and the characeristic
herbal traces of good Tequilas. May be the strongest of Tequilas
Blancos (46%).
Silver, it's smoother than Blanco (40% alcohol), and
it has a great flavor.
Reposado, lots of character at the beginning with traces
of vanilla, reminding of wood.
An~ejo, the two and a half years old one has a strong
taste, it's well wooden, very dry at the beginning and sweet
at the end.
"Herradura Seleccion Suprema..." this one
has no words, you will have to try it...
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"At Palo Alto Sol you will find unique Tequilas, prepared in
experienced and unique ways."
T
e q u i l a
Tequila
is the typical Mexican drink, and it all started with
the plant Agave (called Maguey
by the natives), from whose heart's juices natives made
the drink Pulque since over 3,000 years ago.
"Tequila is a Mezcal from Tequila...",
the product of distilled fermented Agave. Around 380 years
ago Europeans brought the concept of distillation, and
the first Mezcal was made in the region of Tequila, state
of Jalisco, in this way receiving its name. The process
starts with the "Cocimiento" (cooking) of the
Agave's hearts (originally in mud ovens), then the "Molienda
o Machacado" (crushing, originally by horse driven
flour mills), and then the "Fermentacion" (fermentation).
After its Distillation four kinds of Tequilas are produced,
depending on the mix, length of aging and aging barrel:
- Blanco: (White Tequila)
produced right after distillation, usually it has around
55 alcoholic grades.
- Joven: (Young Tequila)
aged less than 60 days (usually much less). It's normal
to artificially accelerate its processes, and it could
be white or golden.
- Reposado: (Rested) it is
aged in barrels of oak or other wood for more than 60
days, and less than a year. The type of barrel wood plays
a critical role in its flavor, and it's of about
38 grades.
- An~ejo: (Aged) it's called
An~ejo after it has been at least 12 months in an oak
barrel. Its flavours and other characteristics change
substantially, and its color turns from white to a well
defined golden, even to an intense and dark amber.
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