Tequila Rum

Tequila Rum

Tequila Rum is a refined drink made from the blue agave plant, mainly in the area near the city of Tequila, 65 kilometres northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.The blue volcanic soil in the surrounding area is mainly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a further herbaceous fragrance and flavor.

Mexican laws state that tequila can be formed only in the state of Jalisco and limited regions in the states of Guanajuato, Michoac?n, Nayarit, and Tamaulipas. Mexico is approved international right to the word “tequila”. The United States formally identifies that spirits called “tequila” can only be produced in Mexico, although by agreement bulk amounts can be shipped to be bottled in the U.S.Tequila is most often finished at 38?40% alcohol content, but can be formed between 31?55% alcohol content.

Tequila was first created in the 15th century near the place of the city of Tequila, which was not officially established until 1666. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli ? later called pulque ? long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America’s first indigenous condensed spirits.

Some 80 years afterward, around 1600, Don Pedro S?nchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first industrial unit in the region of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. Spain’s King Carlos IV granted the Cuervo family the first permit to commercially devise tequila.

The style of tequila that is accepted today was first mass-produced in the early 19th century in Guadalajara, Mexico. Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884?1885, was the first to export tequila to the United States, and abridged the name from “Tequila Extract” to just “Tequila” for the American markets. Don Cenobio’s grandson Don Francisco Javier gained worldwide awareness for insisting that “there cannot be tequila where there are no agaves!” His efforts led to the practice that genuine tequila can come only from the State of Jalisco.


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