Where To Buy Partida Tequila
CLICK HERE >> https://urllio.com/2tkbaM
Appearance: Bright silver in the bottle and faultlessly clear in the glass. Lovely medium-to-heavy (for tequila) body. On swirling, it leaves a very light coating on the glass, with legs forming slowly.
Bottle: Clear smooth glass, not the usual recycled coke bottle glass everyone else seems to use, so you can get better look at the tequila. Flattened tear dropflask. Nice heft to it, heavy footed base accomplishes a number of things at once: 1. It looks nice, 2. Hard for people to knock over, 3. Can be used to punish anyone severely who knocks it over. A very nice presentation and looks good on the bar.
Simple hang tag with bird you (or your children) can hang off one of your piercings later. Labeling is mostly silk screened on so as not to obscure the tequila Stopper is real cork with engraved wood top to give it a nice touch. Great bottle to reuse for olive oil or whatever else you want.
Final Thoughts: Interesting and unique blanco tequila. Heavy-weight, minerally and well developed tequila as are the rest of the line.The volcanic soil the agave is grown in shine through giving it a unique terroir through the flavor profile. Only downside is that it is at the upper end the price point for a blanco (in other words it is pricey for its type of tequila).
Partida blanco tequila is made by the \"People of Partida\" who claim to have made a marriage between age-old traditions in growing and cultivating agave and modern technologies employing steel for baking the agave.
Like most distilleries in the town of Tequila, the entrance to the Partida Distillery is right off the road and almost all open-air. This is a large distillery, built in the 1950s and originally owned by foreign interests in Mexico (Pernod Ricard). José leads us around, discussing each step of their process and how they merge science, technology and traditional production to create their exceptional tequila.
Sofia Partida grew up in organized labor camps in Yuba City (Sutter County) and Woodland (Yolo County), the last of 11 children born to Norberto and Elisa Partida. In the 1930s, her parents moved from Amatitan (ah-mah-tee-TAWN), in the Mexican state of Jalisco, to California, where they established camps for up to 200 workers, providing legal and educational services to immigrants from Amatitan and Guadalajara.
Partida then distills the fermented liquid twice, first to purify it, then to round out its edges. Partida Blanco ($50) is clean and clear (see Tequila types and tastes, below), bottled soon after distillation is completed. Other batches are moved to barrels (barricas), where the softer, golden-colored Partida Reposado ($55) \"rests\" for six months, and the rich, weighty Partida Anejo ($60) ages for 18 months.
New York City bartending guru and author Dale DeGroff (\"The Craft of the Cocktail,\" Clarkson Potter, 2002) came up with this simple yet sublime margarita meant to be served on the rocks. Resist the temptation to add salt to the rim of the glass -- it interferes with the flavor of the tequila.
There are some things in life that just naturally elicit strong opinions. Like Tom Brady, lutefisk or wearing white after Labor Day. Just kidding, nobody cares about that last one. Anyway, tequila finds itself classed among these, drawing out responses ranging from \"oh dear god no, not that\" to \"YASSSSSSSSS.\"
It is important to note that there is no middle ground; you either love tequila or hate it. Camp I-will-never-drink-tequila-again blames tequila for everything from near-death experiences, to dancing on tables, to brawls, to karaoke, to eating gluten even though you are gluten intolerant. Pro-tequila persons may have experienced some or all of these side effects, but they seem to have a better attitude about them if they have. I would also like to suggest that there could be a causative relationship between the quality and/or quantity of tequila consumed and the \"undesirable\" experiences previously mentioned. As someone who is firmly on the \"YASSSSSSS\" side of things, I would like to take some time to explore the origins of tequila and, if I may be so bold, recommend a tequila that may assist the haters in desisting with their hate.
The word \"tequila\" comes from the rich history of the region where tequila is made. The word originates in Aztec culture and has strong associations with the local Tequila Volcano in Jalisco, Mexico. Abundant obsidian flows near the volcano were used to make tools and blades by the Aztec people, and over time, tequila began to mean \"place where it is cut.\" The use of fermented beverages during Aztec religious ceremonies also gave tequila the connotation of a \"place of tribute.\" Tequila production is exclusive to Jalisco and a few privileged municipalities in Guanajuato, Michoacan, Nayarit, and Tamaulipas. Outside of these regions, you can go through the exact same process, but you can't call the end product tequila; it's simply mezcal. (All tequila is mezcal, but not all mezcal is tequila).
In addition to specific geographical requirements, tequila must be made using blue agave (agave tequilana), a specific type of desert agave plant. Mezcal might be made from blue agave, but it can also be made from one of the many, many other types of agave plants. But even within the bounds of tequila there can be pitfalls. Legally, tequila only has to be 51% blue agave to be labeled as \"tequila.\" These less than 100% agave \"mixtos\" might have cane sugar or corn syrup added to the agave during fermentation, or the pure agave product may be supplemented with another neutral alcohol. Needless to say, this is not what you want. It is my professional opinion that many people who think they don't like tequila have fallen victim to a mixto.
In a perfect world, blue agave is grown in Jalisco's ideal desert conditions and carefully tended for six to ten years until they are ripe and ready for harvest. The longer the succulents grow, the more starches can build up in their hearts, or piñas, the part of the plant used to make tequila. The jimador (harvester) uses an impressive implement called a coa (a long wooden pole with a round metal disk with sharp edges on one end) to cut off all two hundred or so of the succulent leaves, exposing the piña. The piña is reminiscent of a giant pineapple once it emerges from beneath its spiky leaves. The piña gave rise to the name mezcal, which in Nahuatl means \"the house of the moon,\" signifying something's core or essence. I've got to hand it to the Aztecs; their figurative language is both beautiful and precise.
Mature piñas can weigh between eighty and three hundred pounds, but their sugar content is more important than their weight. These giants are steamed at a high temperature in traditional brick ovens or stainless steel autoclaves to begin transforming starches and other complex carbohydrates into simple sugars and to soften the piña so the sugars can be extracted. The piñas are crushed to release their juices, and the fibrous remnants of the heart are strained out. (Traditionally, this is done with a giant grinding wheel made out of volcanic rock, called a tahona, which is moved around a circular pit by mules or oxen. Cool.) The juice's tasty sugars are fermented using yeast from the agave leaves or carefully cultivated wild yeasts. The majority of tequilas are distilled twice, although some are distilled more than that. In reality, two well-executed distillations will produce a better product than seven poorly executed ones, but I digress.
Like with so many of our favorite adult beverages, someone looked at tequila and thought, let's put that in a barrel and see what happens. Spoiler alert: good things happen. Young tequila is called blanco (white) or joven (young), or sometimes silver in English, and is bottled within two months of distillation. Tequila blanco is prized for its purity of agave flavor and brightness. Older tequilas are usually aged in French or American white oak barrels that have been previously used for bourbon. As with wine, or anything really, the type of oak and the length of aging can contribute quite a bit to a tequila profile. You can often expect more savory spice and silky tannins from French oak and vanilla-caramel with sweet spice from American oak. The oak aging enhances the natural agave flavors and the rich sweetness of tequila. Tequila reposado (peaceful or restful) is aged between two and twelve months, while tequila añejo (old) is aged for one to three years. Extra añejo tequilas exist but are less common and more coveted. A 100% agave tequila, French oak-aged, extra añejo might retail for $1,000 as it approaches ten years of aging! The good news is, you don't have to spend anywhere near that to get an utterly charming tequila that might even win over some of our more skeptical audience members.
Tequila Partida was established in 2005 and named in honor of Enrique Partida, a third-generation agave farmer, renowned as a master cultivator and revered in his community. This distillery uses blue agave grown in the shadow of the sleeping Tequila Volcano, where nutrients from the rich volcanic soil and a unique climate allow for the succulents to flourish. Hand-harvested by jimadors, the piñas go from field to the autoclave for cooking in under twenty-four hours and are eventually distilled in small traditional pot stills. Ex-bourbon American white oak is used to age their reposado and anejo offerings, complementing the natural richness of agave with a caramel sweetness and a little spice. In particular, I recommend the Tequila Partida Reposado Single Barrel Reserve. One of three hundred bottles from a barrel selected for its exceptional character, this 100% agave reposado has distinct agave aromas, along with warm caramel and citrus. Smooth enough to sip, vanilla and caramel from the oak bring out the depth of agave, contrasted with a touch of spice before a clean finish. This tequila mixes beautifully and it doesn't need much. The juice of a few limes and a touch of agave syrup, a splash of pineapple juice, or a bit of grapefruit juice will be just right. In summary, tequila is your friend, tequila can and should taste good, look for 100% agave, and don't take shots (of anything) if you're not willing to dance on tables. Cheers! 59ce067264
https://www.greenwoodmops.org/forum/untitled-category/buy-tablet-press