For many, tequila is synonymous with Wild West celebrations and group bonding. But where does this delicious spirit come from? And why does it taste better than other types of distilled liquor? In this article, we will explore the origins of tequila and why it tastes so good. We’ll also take a closer look at the process by which it’s made, and the unique ingredients that contribute to its flavor. So read on to learn all you need to know about Wild Tequila, and why it tastes so amazing.
What is Wild Tequila?
Wild Tequila is made from a 100% blue agave plant and is distilled three times. The first distillation captures the natural sugars in the blue agave and the second distillation removes the water. The final distillation leaves all of the flavor behind and gives you Wild Tequila.
Some people believe that Wild Tequila has a more intense flavor than other tequilas because of its unique production method. Others say that it just has a more distinctive taste. Regardless, most people agree that it’s worth trying.
How is Wild Tequila Made?
Wild Tequila is made from blue agave, which is a type of succulent, and is hand-pressed to create the smooth, nuanced spirit. The resulting product has a sweeter taste than other tequilas because of the high sugar content of the agave. This process also preserves more of the flavor and antioxidants in the agave, making it a healthier option too.
The Difference Between Blanco, Reposado, Anejo, and Gran Reserva
The Difference Between Blanco, Reposado, Anejo, and Gran Reserva
Blanco: A white wine that is made from 100% grape juice. It can be dry or sweet.
Reposado: A white wine that is made from between 50% and 99% grape juice. It can be dry or sweet.
Anejo: A white wine that is made from at least 30% but less than 50% grape juice. It can be dry or sweet.
Gran Reserva: A white wine that is made from at least 20% but less than 30% grape juice, and has been aged for at least one year in new oak barrels.
Wild Tequila is made from a 100% blue agave plant. The three types of tequila are: blanco (unaged), reposado (aged between two and six months), and anejo (aged for more than one year). The difference between the three is based on how long the tequila has been aged: blanco is unaged, reposado has been aged between two and six months, and anejo has been aged for more than one year. Blue agave plants are handpicked and then crushed to make tequila. The color of the tequila comes from the maturation process, which gives it a deep gold or tan color. Wild Tequila is smooth with a slightly sweet taste.
How to Enjoy Wild Tequila
The traditional fermentation process used to make starts with a mash of two types of corn: dextrinous and non-dextrinous. Dextrin is a type of sugar that is soluble in water and helps to create the body and texture of the final product. Non-dextrinous corn is used as a fermenting agent and helps to break down the sugars in the mash.
Once the corn has been mashed, it is cooked until it reaches a thick consistency. At this point, hot water is added and the mixture is mixed well. This mixture is then poured into large vats where it is left to cool.
Once cooled, the liquid is transferred to stills, where it’s mixed with wild yeast strains and left to ferment for around two weeks. The alcohol content of tequila ranges from 40% ABV to over 70%, but most brands hover around 50%.
After two weeks, the alcohol content has reached its peak and it’s time to distill the liquor. Tequila is distilled three times using copper pot stills before being bottled. It can take up to two months for a bottle of to reach retail shelves.
Conclusion
Wild tequila, in particular, is made from a variety of different types of blue agave plants that are left to grow wild. This allows for more flavor and intensity in the final product, making it what many consider to be the best type of tequila out there. As you can see, there are a lot of reasons why wild tequila tastes better than other brands – give it a try and see for yourself.
