Like wine and other unique spirits, tequila is produced according to regulations that govern its appellation of origin. Tequila may only be made in the state of Jalisco, which includes the town of Tequila, and parts of the surrounding states of Guanajuato, Michoacán, Nayarit and Tamaulipas. It must be made from blue agave and in accordance with additional rules for ingredients and aging. Spirits made using other agave species or elsewhere in Mexico are classified as mezcal. The Blanco has a sharp alcoholic taste that dominates the flavor profile, while the Añejo has a strong clove taste that may not be appealing to everyone. Corralejo Tequila Blanco | Blanco is a new tequila taken straight from the still. Made entirely from carefully selected agaves, many purists and tequila aficionados claim that Blanco Tequila is the best. It’s true, there is no barrel ageing to soften or disguise the rich, powerful Agave flavor. Corralejo ( pronounced [koraˈlexo]) is a town and resort located on the northern tip of Fuerteventura, one of the Canary Islands, facing the smaller islet of Lobos. It is in the municipality of La Oliva. It is surrounded to the north and east by the Atlantic Ocean, by dunes to the south and by arid desert land to the west that leads to the western coast and El Cotillo. Once a traditional fishing village, the town has grown significantly and today is one of the two main tourist towns on the island of Fuerteventura. Thanks to the large expat population, the town has a diverse population that varies from the local Spaniard, to the Italian, [1] Irish, British, German and Finnish people who have settled in the resort.

The clove flavor is too intense for my taste, and the cough syrup aftertaste makes it taste unusual.The finish is long and warm, and the aftertaste is reminiscent of cough syrup and dominated by clove. Straight from the heart of Mexico, Corralejo Tequila is made from 100% blue agave and is double distilled to be smooth, mellow, and delicious to drink. Coming in an Añejo variety which has been aged for at least two years in a French Limousin oak cask, the aging gives the tequila a rich, complex flavour profile with aromas of sweet cinnamon and vanilla, followed by sharper notes or orange and tart cocoa. The finish is long and dry, with a hint of citrus. On that first landing, Béthencourt remained on board the ship while La Salle and Remonnet de Levedan went ashore to explore the island and look for locals. The arid North of the island was not densely populated and the conquistadors found little in the way of local life. The experience of tasting is a synthesis of the ancient process of tequila elaboration, where the taster sharpens his five senses to perceive all the characteristic that distinguishes the flavor of Corralejo and its history.See the colour of Corralejo, depictingthe blue colour of the agave fields, the sky, the sea, the one of our dreams, the blue thatdistinguishes the birth of a man in a family, the Corralejo family.When you open a bottle of Corralejo you experience the sound stimulatingthe hearing sense, although is the sound of the toast with our friends that entails the joy of this special moment, to sharelife,friendship, love andTequilaCorralejo.Corralejo is a Tequila that must be tasted without mixing it to preserve its quality and enjoy its authentic smooth flavor, strong personality and great body, only compared with a beautiful woman.In the glass you can enjoy its scent of wood due to its time in barrels, as well asall the range of tones, from vanilla and cinnamon to the smooth aroma of cooked agave, a delight to thedemanding paladar. Experiencethe touch of thebottleCorralejo between your hands:a trophy, a triumph, joy and celebration.

The process starts when the agave plants are only 2 to 3 years old and are selected and planted in a specialty soil blend. A tequila labeled simply “gold” or “joven” is unaged, possibly with caramel coloring or other sweeteners added.This roundup was edited by Jesse Porter, who got into tequila by way of big, oaky añejos...and then discovered the visceral joy of bright, clean blancos...and then realized that well-balanced reposados represented the best of both worlds...and finally came to accept that he just really loved them all. Nearly all premium tequilas are made entirely from blue Weber agave (including all of the bottles listed in this roundup), but there's another category of tequila called "mixto" in which blue Weber agave need only compose 51 percent of the spirit. Producers utilize various types of sugar to make up the remaining percentage, including high fructose corn syrup and molasses—although sometimes a lightly processed Mexican cane sugar known as piloncillo is what's used. If your bottle doesn't indicate on the label that it's made from 100 percent agave—and if the price is on the lower end of the spectrum—there's a good chance that you're dealing with a mixto. While less expensive, these tequilas don't reflect a historically anthentic approach to the composition of the spirit. (And if hangovers are your main concern, it's generally not bad advice to avoid any spirit in which large proportions of refined sugars go into the distillation. Just sayin'.) Spain lifted the ban for good in 1792, and in 1795 gave a license for the production of tequila to Jose María Guadalupe de Cuervo, maker of what is now the world’s best-selling tequila, Jose Cuervo.