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Tequila, the notable Mexican soul, has been around for quite a long time, which is a lot of time for a couple of good fanciful stories to surface. Let's learn some history about Don Julio Reposado and his tequila brothers and cousins.
Despite its regular relationship with troublemakers like salt and lime or in '70s one-hit ponders like the Tequila Sunrise, this agave soul has stood the trial of (heaps of) time and is as regarded among top barkeeps as whiskey and scotch. Indeed, even George Clooney put his well-deserved cash toward beginning a brand of the stuff.
Also, similar to whiskey, all the more formally known as America's Native Spirit, tequila distillers have a rigid arrangement of rules they should comply with. Those incorporate guaranteeing that each jug is made in the legitimate area—from the right fixings—and that reposado and añejo variants are matured for the perfect measure of time. Be that as it may, as it's been said, Rome (or for this situation Tequila, Jalisco) wasn't underlying a day—or even a thousand years.
PRODUCTION OF TEQUILA
1 AGAVE
Our agave is collected from Sauza's estates. Specialists come in to take tests of our agave parcels and decide the complete sugars inside the plants utilizing a titration technique.
2 SHREDDING THE AGAVE
By destroying the agave piña (natural product/delicious centre) through three separate destroying measures, the agave strands are ready for sugar extraction.
3 EXTRACTION
A diffuser concentrates the sugar inside the destroyed agave strands utilizing a delicate extraction measure, delivering an answer of water and agave sugar. Agave juice would then be able to be gotten from this arrangement, as can bagasse, which is subsequently utilized as manure for the agave ranches.
4 COOKING
In the process of cooking a Sierra Silver spirit, we should know that agave contains complex sugars, similar to inulin, that should be changed into fermentable sugars through a hydrolysis interaction. The hydrolysis interaction requires around 6 hours to change over inulin into fructose and glucose.
5.FERMENTATION.
Not at all like other tequila creation steps, ageing is one of only a handful few get out of the control of people. Ageing is the change of sugars and carbs to liquor through yeast in anaerobic conditions, implying that oxygen is absent during the process. Fermentation is additionally completed in a non-aseptic climate which expands the bacterial action of tequila. The investment of microorganisms from the climate (yeasts and microscopic organisms) makes ageing an unconstrained interaction which leads to numerous side effects that add to the flavour and fragrance of tequila.
During the maturation cycle, the inoculum is added to the bunch to speed the pace of ageing. At the point when inoculum is added, maturation can require around 20 hours to 3 days. On the off chance that inoculum isn't added, maturation could require as long as 7 days. The pace of ageing is a critical factor in the quality and kind of tequila delivered. Worts matured gradually are best because the measure of organoleptic compounds created is more noteworthy. The liquor content toward the finish of maturation lies between 4-9%.
Organoleptic compounds
Organoleptic intensifies upgrade flavour and smell. These incorporate fusel oil, methanol, aldehydes, natural acids, and esters. Production of isoamyl and isobutyl alcohols starts after the sugar level is brought down significantly and proceeds for a few hours after the alcoholic maturation closes. Interestingly, ethanol creation starts in the principal hours of the maturation and closures with logarithmic yeast development. The liquor content in tequila is influenced by three factors: the measure of isoamyl liquor and isobutanol in the yeast strain, the carbon: nitrogen proportion (the higher the proportion, the more liquor delivered), and the temperature of maturation.
The higher the temperature, the more prominent centralization of isobutyl and isoamyl alcohols created. Even though its temperatures are too high, this can make the yeast less powerful. Additionally, if the temperature is too low, the cycle happens too slowly. This can turn into an enormous issue in Central Mexico, most unequivocally the city of Tequila, Jalisco, where most tequila is handled. The normal yearly temperature in the city of Tequila can arrive at 31C. Hence, tequila makers frequently utilize huge treated steel tanks for fermentation.
Yeast
Organoleptic compounds are reliant upon yeast. The job of yeast is, through numerous enzymatic cycles, to transform sugars and starches into liquor. There are two stages, first in quite a while, yeast is multiplied in province size like clockwork. This cycle continues for 24–48 hours. Then, yeast transforms acetaldehyde into ethyl liquor which is known as one of the organoleptic compounds delivered in fermentation.
The two principal classes of yeast utilized in tequila are business brewer’s yeast and yeast that comes from precultivated existing yeast that has been safeguarded. The utilization of one or the other kind of yeast can bring about various final results of tequila.
Mexican laws express that tequila must be created in the province of Jalisco and restricted regions in the territories of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Tequila is perceived as a Mexican assignment of the beginning item in over 40 countries. It was secured through NAFTA in Canada and the United States until July 2020, through respective concurrences with singular nations like Japan and Israel, and has been an ensured assignment of a beginning item in the European Union since 1997.
Besides its topographical qualification, tequila is separated from mezcal in that it is made uniquely from blue agave and the refreshments are set up in various ways. Tequila is regularly served slick in Mexico and as a shot with salt and lime throughout the planet. Tequila should have somewhere in the range of 35 and 55% percent liquor content. It should contain in any event 40 % liquor to be sold in the United States and Canada.
6.AGING.
PROCESS.
On the off chance that silver or white (Blanco) tequila is the ideal result, refining is the last interaction it goes through. Rested (Reposado)like the Patron Reposado or matured (Añejo)Don Julio Anejo tequila should be developed in 200-litre (or bigger) white oak barrels for at any rate two months for the previous and a year for the last mentioned. There are, nonetheless, more than 50 unique organizations delivering tequila in the Mexican region of Jalisco, with various development times as indicated by the assortment of tequila and the wanted nature of the eventual outcome.
All organizations delivering tequila have their maturing measures directed and fiscalized by the Mexican government.
7.CHEMISTRY.
The development interaction makes four fundamental synthetic changes the tequila compounds: diminishing of fusel oils by the singe in barrels, which goes about as an engrossing specialist; extraction of complex wood constituents by tequila, giving explicit fragrance and flavour to the result; responses among the parts of tequila, making new substance mixtures; and oxidation of the first substance of tequila and those extricated from wood. The eventual outcomes of these progressions are expanded convergences of acids, esters and aldehydes, and a diminishing in fusel oil focus.
Reposado might be refreshed in oak barrels or containers as extensive as 20,000 litres, taking into account more extravagant and more perplexing flavours. The favoured oak comes from the US, France, or Canada, and is generally white oak. A few organizations singe the wood to bestow a smoky flavour or use barrels recently utilized with various types of liquor (for example bourbon or wine). Some reposados can likewise be matured in new wood barrels to accomplish a similar woody flavour and perfection, however in less time.
Añejos are frequently refreshed in barrels recently used to rest reposados. The barrels can't be over 600 litres, and most are in the 200-litre reach. Large numbers of the barrels utilized are from bourbon refineries in the US or Canada, and Jack Daniels barrels are particularly popular. This treatment makes a considerable lot of the parts of the dull shading and more intricate kinds of the añejo tequila. In the wake of maturing, in any event, one year, the añejo can be taken out from the wood barrels and set in treated steel tanks to decrease the measure of vanishing that can happen in the barrels.
DANGERS TO QUALITY.
TMA (Tristeza y Muerte de agave — "agave gloom and passing") is a curse that has diminished the creation of the agave developed to deliver tequila. This has brought about lower creation and greater costs all through the mid-21st century, and because of the long development of the plant, will probably keep on influencing costs for quite a long time to come.
"Tequila worm" misconception.
Just certain mezcals, typically from the province of Oaxaca, are at any point sold con gusano (with worm). They are added as an advertising trick and are not customary. The tequila administrative gathering doesn't permit gusanos or scorpions (which are now and again likewise added to mezcals) to be remembered for tequila bottles. The worm in certain mezcals is the larval type of the moth Hypopta agavis, which lives on the agave plant. Discovering one in the plant during handling shows an invasion and, correspondingly, a lower-quality item. In any case, the misguided judgment that tequilas may contain worms proceeds, despite exertion and advertising to address tequila as exceptional alcohol.
TYPES OF FAMOUS TAQUILA BRANDS.
- Patrón Silve.Casamigos Blanco.
- Don Julio Anejo
- Clase Azul Reposado Tequila.
- Olmeca Blanco.
- Dano's Blanco.
- Milagro Select Barrel Reserve Reposado.
- Hornitos Plata Tequila.
- Avión Añejo.
- Cabo Wabo Blanco.
TEQUILA COCKTAILS.
- Casa Ginger Mint Paloma.
- Oaxacan Old Fashioned.
- The Marble Queen.
- Blue-cumber Lime Margarita.
- Manhattan Goes Hollywood.
- The Mystic Marvel.
- Rosemary Margarita.
- Baccarat Rouge.
- Blood Orange Margarita.
- Something Wicked.
HEALTH BENEFITS OF TEQUILLA.
- The substance in the tequila plant, agave tequilana, is responsible for calcium and magnesium absorption that boosts bone health.
- The tequila plant contains high levels of insulin that are responsible for aiding indigestion.
- Are you struggling with losing weight loss and diabetes? Tequila helps to lower blood pressure and avagins help people feel fuller and thus results in eating less and eventually weight loss
- Insomnia will not be a problem for you anymore since tequila relaxes the body and calms the nerves.
- Tequila is identified as a probiotic and helps to boost the immune system.
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