5.0/ 5.0
100% pembeli merasa puas
23 rating • 3 ulasan
5(23)100%
4(0)0%
3(0)0%
2(0)0%
1(0)0%
Atur jumlah dan catatan
Stok Total: Sisa 4
Subtotal
Rp2.700.000
Jose Cuervo Reserva De La Familia Extra Anejo 750ml
Rp2.700.000
- Kondisi: Baru
- Min. Pemesanan: 1 Buah
- Etalase: HYPE
Jose Cuervo’s Reserva de la Familia is the company’s flagship tequila brand, and a leading player in the ultra-premium 100% agave tequila market. This year, the company is celebrating the 25th anniversary of the brand’s commercial release by reintroducing Reserva de la Familia Platino to the US market and by debuting Reserva de la Familia Reposado. The two expressions will join the Reserva de la Familia Extra Añejo as expressions in the company’s ultra-premium tequila range.
The history of Cuervo and its distilleries is deeply intertwined with the history of Tequila and the province of Jalisco. At the beginning of the 18th century, Tequila was a remote village in the lowlands of Jalisco in the shadow of its namesake volcano. The village had a local reputation for its mezcal, dubbed “vino mezcal” or “vino tequila.”
Stills were primitive. There was little consistency in production methods or the raw materials, the agave and other fermentable plants, on which the distillation was based. Tequila producers competed locally with distillers of aguardiente, a spirit distilled from fermented sugarcane juice, coconut wine producers, as well as a broad range of fermented native beverages including pulque—fermented agave sap.
By the mid-18th century, vino tequila was more popular among Jalisco’s inhabitants than the native pulque. The production of vino tequila had moved from haciendas, where small stills had been as ubiquitous as bread ovens, to larger, specialized distillation plants called tavernas. The tavernas, or taverns, were the 18th century’s version of brew pubs, where vino tequila was both made and consumed.
In 1740, Jose Antonio de Cuervo, along with a business partner known only by his surname Malaquisa, began to produce vino tequila at the Taberna La Chorrea. By 1750, they were reportedly shipping over 20,000 liters of Vino Mezcal de Tequila de Jose Cuervo, yearly to neighboring Guadalajara.
hanya untuk 21thn keatas.
The history of Cuervo and its distilleries is deeply intertwined with the history of Tequila and the province of Jalisco. At the beginning of the 18th century, Tequila was a remote village in the lowlands of Jalisco in the shadow of its namesake volcano. The village had a local reputation for its mezcal, dubbed “vino mezcal” or “vino tequila.”
Stills were primitive. There was little consistency in production methods or the raw materials, the agave and other fermentable plants, on which the distillation was based. Tequila producers competed locally with distillers of aguardiente, a spirit distilled from fermented sugarcane juice, coconut wine producers, as well as a broad range of fermented native beverages including pulque—fermented agave sap.
By the mid-18th century, vino tequila was more popular among Jalisco’s inhabitants than the native pulque. The production of vino tequila had moved from haciendas, where small stills had been as ubiquitous as bread ovens, to larger, specialized distillation plants called tavernas. The tavernas, or taverns, were the 18th century’s version of brew pubs, where vino tequila was both made and consumed.
In 1740, Jose Antonio de Cuervo, along with a business partner known only by his surname Malaquisa, began to produce vino tequila at the Taberna La Chorrea. By 1750, they were reportedly shipping over 20,000 liters of Vino Mezcal de Tequila de Jose Cuervo, yearly to neighboring Guadalajara.
hanya untuk 21thn keatas.
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