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

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1800 tequila

1800 TEQUILA

Brand Education– Knowing and Savouring 1800

1800 tequila1

1800 TEQUILA

Not for most people

1800 Brand Education

origin of the brand
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.

production process overview
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.
slide5

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.
slide6

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

slide7

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.
slide8

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.
slide9

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.

slide10

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.

slide11

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 .
slide12

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.
slide13

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

1800 silver characteristics
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

1800 silver tasting notes
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

1800 reposado characteristics
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

slide17

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

slide18

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

slide19

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

1800 tequila2

1800 TEQUILA

Not for most people

1800 Brand Education