Silver is an affordable option with tasting notes that complement the flavors found in a Margarita. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. [34] Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. [34] These parameters include the type of yeast strain, the age of the agave plant itself, temperature, and the carbon:nitrogen ratio.

Blanco [ˈblaŋko] ("white") or plata [ˈplata] ("silver"): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels Añejo Tequila: Añejo (old) tequila is aged, often in white French oak or bourbon barrels,for a minimum of one year to produce a dark, very robust spirit. Many añejos are aged between 18 months and three years. These tend to be very smooth with a nice balance of agave and oak flavors accented by butterscotch and caramel undertones. Marcas de Tequila de Envasado Nacional" (Microsoft Excel) (in Spanish). Consejo Regulador del Tequila A.C. 2013-11-19. Archived from the original on 2015-12-08 . Retrieved 2013-12-26.The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or, in the case where a company leases space in a plant, the physical plant where the tequila was manufactured. Similar to the law of Canada, the U.S. law (27 CFR 5.22 (g)) says that tequila must be "manufactured in Mexico in compliance with the laws of Mexico regulating the manufacture of Tequila for consumption in that country." offers more than its basic Silver: Another edition is the 1800 Coconut Reserva. This tequila derives from the double-distilled original 1800 Silver Tequila with a coconut twist — a natural coconut flavor with a slightly sweet, medium-bodied tropical finish, according to the brand.

The Norma Oficial Mexicana (NOM) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information, and business practices linked to the distilled alcoholic beverage known as tequila. Tequila must be produced using agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration. The latest version of the tequila standard (NOM-006-SCFI-2012) updated the standard to specify that the silver class of tequila cannot contain additives, to allow the aging time for the ultra-aged class to be displayed on the label, and to prohibit the selling of bulk tequila through vending machines, and required registering the agave during the calendar year of its plantation and required annual updates. [22]The temperature of the fermentation process also greatly affects the alcohol content of the resulting product. For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35°C as compared to a temperature of 30°C produced more isoamyl alcohol. The higher temperature suggests that this is a much more optimal condition for the yeast to ferment the distilled beverage. [34] In general, the longer the controlled fermentation period, the higher yield of esters produced. [37] During the fermentation process, ethanol is oxidized and one of the main compounds produced are acetaldehydes, which adds the flavor necessary for the final product of tequila. [ citation needed] For example, isovaleraldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor. [38] The agave plant contains many phenolics such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. It also contains eugenol which can deliver a hint of spicy flavor to the tequila. [36] Since the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar. [39] The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, [39] which can contribute to the smoky flavor of tequila. [37] Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the woody, floral taste of tequila. [38] a b Stewart, Amy (2013). The Drunken Botanist. Algonquin Books. p.16. ISBN 9781616201043 . Retrieved 29 May 2015.

Tim Nudd, “Ad of the Day: Ray Liotta Says It All by Saying Nothing for 1800 Tequila,” Ad Week, October 30, 2013. How to buy and taste tequila in London". Evening Standard. 2015-10-26. Archived from the original on 2017-01-16 . Retrieved 2017-01-25. Jacinto, Rodolfo. "Ways Of Drinking Tequila". tequilaknight.com. Archived from the original on 2011-02-05 . Retrieved 2011-03-19. The maturation process causes four main chemical transformations to the tequila compounds: (1) decreasing of fusel oils by the char in barrels, which acts as an absorbing agent; (2) extraction of complex wood constituents by tequila, giving specific aroma and flavor to the final product; (3) reactions among the components of tequila, creating new chemical compounds; and (4) oxidation of the original contents of tequila and of those extracted from wood. The final results of these changes are increased concentrations of acids, esters and aldehydes, and a decrease in fusel oil concentration. [33] Tequila being rested or aged in oak barrels

The verdict: Tequilas

However, the type of yeast strain used and the carbon:nitrogen factors have the biggest influence on the production of higher alcohols; this is not surprising as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. [34] The type of yeast most commonly found in tequila is Saccharomyces cerevisiae, which contains many strains. [ citation needed] For example, CF1 agaves, a type of yeast, produces much more ethanol than a strain of CF2, as the two yeasts' metabolism mechanisms differ. [34] This factor may be influenced from different agricultural practices that occur to cultivate the different yeasts strains. It was found that the higher the carbon:nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. A high ratio imparts that there is less nitrogen in the fermentation process, which results in deamination reactions of amino acids, leading to the synthesis of higher alcohols. [34] The Ehrlich pathway is the name for this process, where alpha-keto acids are decarboxylated and transformed to aldehydes and to higher alcohols. We scoured the internet, spoke to experts, and tasted dozens of bottles to come up with an exhaustive list of the best tequilas for every budget and occasion. We also considered price, distillation process, aging time, added flavors, and smoothness.