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1800 TEQUILA

1800 TEQUILA . Brand Education– Knowing and Savouring 1800 . 1800 TEQUILA. Not for most people. ORIGIN OF THE BRAND.

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1800 TEQUILA

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  1. 1800 TEQUILA Brand Education– Knowing and Savouring 1800

  2. 1800 TEQUILA Not for most people 1800 Brand Education

  3. ORIGIN OF THE BRAND 1800 Brand Education The year 1800 was the first time tequila was aged in oak barrels. 1800 Tequila celebrates this date: the moment when tequila first broke with conventions and did something differently to get the liquid to a smoother, more characterful place. A place good enough to savour, too good to slam. In 1910 tequila gains international importance during the Mexican Revolution when it became the symbol of National Pride. However it was not until 1975 when Mexico’s upscale 1800 Reposado became the first super premium Tequila to be exported. In 2004, 1800 Tequila created the first-ever ultimate portfolio of three, super premium tequilas: Silver, Reposado and Anejo. To this day, 1800’s Master distiller selects only the very best oak woods to comprise the smooth characteristic taste of the 1800 range.

  4. PRODUCTION PROCESS - OVERVIEW • For more than 200 years, the Master Tequileros of 1800 Super Premium Tequila have produced Tequila with a passion and commitment to excellence. • 1800 Tequila is made from 100% Blue Agaves. • The Blue Agave plants used for 1800 Super Premium Tequila are grown in the mineral-rich volcanic soil in the area of Los Altos de Jalisco (Highlands of Jalisco), Mexico. • It takes 8 to 9 years for the agave plants to ripen before they are harvested from the family-owned fields. • The piñas, the heart of the Agave are gently and slowly steamed for 48 hours in Adobe ovens. • To extract only the best ‘Aguamiel’, the product is pressed no more than twice during the milling process before it is double distilled in copper pots.

  5. PRODUCTION PROCESS-THE BLUE AGAVE • Agave Blue Tequilana Weber • The Agave needs 7 years to reach maturity. For 1800 we wait for an extra 1-2 years. • The Agave needs very little attention, other than pruning. • The volcanic soil, arid climate and higher altitude of the Jalisco region are sufficient for the plant to grow by itself.

  6. PRODUCTION PROCESS-THE BLUE AGAVE Harvest The Jimadors harvesting the Blue Agave Steaming the Agave in the Adobe ovens Cooking Milling Extracting converted sugars from plant pulp. Fermentation Adding yeast to sugar to get alcohol Refining the alcohol to a clean pure spirit Distillation Maturing the refined spirit in oak barrels. Ageing

  7. PRODUCTION PROCESS-THE HARVEST • Harvesting the Agave remains a manual effort andrelies on centuries-old know-how. • The Jimadors, know exactly when the plants are ready to be harvested. • The leaves are cut away with a special knife called thecoa to unveil the heart of the plant, the so calledpiña.

  8. PRODUCTION PROCESS-THE COOKING • The piñas for 1800 Tequila are steamed in an adobe ovenfor 48 hours. They are then cooled for another 14 before they are take out of the ovens. • Adobe ovens impart a special flavour to the piña and is the preferred method for producing high-quality Tequila. • The ovens are room-size and can hold up to 1,000 piñas. • The Process converts the starches into fermentable sugar.

  9. PRODUCTION PROCESS-THE MILLING • The “Piñas” are ground to a pulp and washed with de-mineralized water to extract the Agave juice. • The resultant liquid is “Aguamiel” or Honey Water. Note: Before you say it, there are no pretty pictures of the milling process. It is what it is.

  10. PRODUCTION PROCESS-THE FERMENTATION • Natural yeast is added to the aguamiel to ferment the liquid 19-21 hours. • The yeast consumes the sugar and converts it to alcohol. • After fermentation, we have the equivalent of “Agave wine” since the liquid is about 10-12% alcohol. Note: And there is definitely no pretty picture of the fermantation process either.

  11. PRODUCTION PROCESS-THE DISTILLATION • After fermentation, the liquid must be distilled twice, discarding the heads and tails to get the pure, clean heart of the distillation. • First distillation we achieve Ordinario at 25% - 28% abv. • After distillation, the Tequila is either bottled or aged. In case of 1800 Tequila all of the products (Silver, Reposado and Anejo) are rested or aged .

  12. PRODUCTION PROCESS-THE AGING • The barrels are charred before the ageing process starts • When Tequila leaves the still, it is clear as water. The spirit’s colour comes from aging in oak barrels. This lends it an exceptional smoothness.

  13. Classes of Tequila Regular Tequila 51% Agave Sugars 100% Agave Tequila Blanco, Plata, Silver Unaged Tequila, usually bottled immediately after distillation JovenAbocado Silver Tequila with Small amounts of rested Tequilas Anejo (Aged) Tequila matured in small oak casks for a minimum of 12 months Extra Anejo Tequila matured in small oak casks for a minimum of 3 years Different types of Tequila TEQUILA CLASSIFICATIONS Tequila Reposado (Rested) Tequila matured for minimum of 2 months in oak barrels

  14. 1800 SILVER – CHARACTERISTICS Characteristics: • 100 % Blue Agave • Silver style • Mellowed for 15 days in mostly American oak. • Incredibly mixable and versatile spirit Serve: • 1800 Silver turns a mundane Bloody Mary into a much more interesting Bloody Maria (and yes that means tequila with brunch) • We can also serve it on the rocks with a twist of lime, or ice-cold neat. 1800 Brand Education

  15. 1800 SILVER - TASTING NOTES Color: Light straw with golden highlights.* Aroma: Soft, sweet, floral, fruit, agave. Flavor: Clean, delicate, balanced and smooth. Finish: Medium. Age: Rested mostly in large American oak barrels for 15 days.* *Please note we produce two liquids on Silver. One is slightly mellowed in barrels showing a light straw color. the other is not mellowed and is completely transparent. The color of the liquid is the point of difference. 1800 Brand Education

  16. 1800 REPOSADO - CHARACTERISTICS Characteristics: • 100 % Blue Agave • Reposado - blend of tequila’s that have been rested in both American and French oak for 6-8 months with Tequilas that have been aged for 1 year. • Mild agave, lightly herbaceous and mellow oak with orange peel, vanilla and butterscotch • Slightly sweet with hints of vanilla and a light buttery oak flavor with mild agave notes. Usage: • 1800 Reposado is at the heart of a man’s Margarita. • It’s also great served ice-cold neat, or on the rocks with a twist of orange. 1800 Brand Education

  17. 1800 REPOSADO - TASTING NOTES Color: Bright honey. Aroma: Agave, herbaceous oak, orange peel, smooth vanilla and butterscotch. Flavor: Slightly sweet with buttery oak, mild agave notes, smooth. Finish: Well rounded, velvet nuance. Age: Rested 6-8 months with Tequilas that have been aged for 1 year. 1800 Brand Education

  18. 1800 ANEJO - CHARACTERISTICS Characteristics: • 100% Blue Agave • Rested in mostly French oak with a small portion in American oak for up to 3 years. Usage: • The Ultimate in sipping enjoyment when served neat or on the rocks, spectacular in a Millionaire’s Margarita. • Widely considered the connoisseurs Super Premium Tequila. 1800 Brand Education

  19. 1800 ANEJO – TASTING NOTES Color: Dark Amber with copper highlights. Aroma: Toasted oak, vanilla, cinnamon and cloves, layers of butterscotch and chocolate. Flavor: Rich, toasted oak. An elegant marriage of agave and spices. Finish: Spicy, long and well rounded. Age: Mostly rested in small French oak barrels for up to 3 years. 1800 Brand Education

  20. 1800 TEQUILA Not for most people 1800 Brand Education

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