Jose Cuervo: Tradicional Reposado

Type:Tequila

Brand:Jose Cuervo

Year/Specialty:Tradicional Reposado (aged)

Cost:$20.00 - $30.00 U.S.

A little History:

Jose Cuervo is indisputably the oldest tequila brand with unbroken service dating back to 1795 when King Fernand VI gave Jose Antonio de Cuervo y Valdes the rights to produce tequila. It is interesting to know, however, that the original tequila that was made was more like mezcal than the tequila we know today. Mezcal wine was more than likely the original Jose Cuervo product, but only after refining their product and having some laws on the descriptions and methods of making tequila would Jose Cuervo be known for its tequila. It is unknown when exactly their mezcal wine was turned into tequila, but I would wager it was when restrictions on what type of agave plant could be used to make the liquor were changed to specify the blue agave as the only agave plant used in tequila. Jose Cuervo has always been known for their mixto “gold” and “silver” tequila, and it was not until 1995 that they created a 100 percent agave tequila under the current name “tradicional.” This new approach to tequila has helped them branch into the pure agave market, yet still keep it within their original market share of affordable “local liquor store” type spirit.

A little Geography:

Tequila is a product of Mexico and, in specific, only five states in Mexico can make it. Jalisco (where the town of Tequila is), Nayarit, Guanajuato, and Machoacan. From these states, all the blue agave and distilling will be made. This is one way the government can keep a close eye on the processes of its national spirit. About 80 percent of all the blue agave is harvested and distilled in Jalisco, with the amount of mixto and 100 percent agave varying widely, depending on the expression of the company. Jose Cuervo’s distillery is located in the city of Tequila, and is the longest running distillery in the area.

A little Science:

I believe the most important portion of the science in the tequila market is the different between what is considered mixto, and what is considered 100 percent agave. All tequila must be made with at least 51 percent blue agave, harvested and distilled in one of the five states in Mexico. Yet at 51 percent blue agave, that leaves mixto with a lot of wiggle room to put other not so tequila-like items in the recipe. Typically, mixto is made with a percentage of blue agave, and then the rest is filled with sugar water. Unlike Jose Cuervo Silver or Gold, their Tradicional does not do this, they use 100 percent blue agave that is harvested and distilled only in their distillery. This is much rarer that you would think; in fact only around 2 percent of all Tequila can say they are made within their own distillery. Less important in the consumer’s eye, yet important nonetheless is how a company goes through the distillery processes. The 2 ways to process the agave for distilling is by wood fire cooking the agave for an average time of 48 hours to break down the starches into the sugars ready for fermentation, or to steam cook them at a much faster rate to do the same as wood fire cooking. What is the difference? Well one would think that the traditional way would impart a smokey hint to the agave where the steam could impart a watered down substance. It is unknown exactly how the this tequila is made, yet if they follow their other tequila recipes, they only use agave from their fields, and wood fire roast them for 36-40 hours before being crushed and shredded, crushed again, then the juice is extracted for fermentation. After the correct amount of fermentation has been acquired, the liquid will be distilled, then it will either be bottled or mixed as a “blanco” or “silver” (non-aged) tequila, or it will be aged in barrels to be made into reposado (rested) or anejo (aged.) Reposado must be aged for at least 2 months to 11 months, and cannot be in barrels more than 30 thousand liters. Anejo must be aged for at least 12 months, and cannot be in barrels larger than 600 liters. Jose Cuervo Tradicional is a 2 month minimum aged reposado that has been aged in oak barrels.

Let’s take a drink:

On the smell you get a smoked agave. It is not as sweet as the smell from some tequilas, but it is pleasant nonetheless. The tip of the tongue is hit with a small amount of sweetness that is then replaced with the true agave taste as it moves to the back of the mouth. There is very little burn, and on the palate the final hit of smoke comes with that subtle sweetness, and a medium linger taste. The texture is somewhat oily, which I believe imparts the medium lingering taste.

Who may like this drink:

Someone who would like to try a 100 percent agave tequila, but does not want to dish out some serious cash.

Who may not like this drink:

Your mind is made up that Jose Cuervo is only made for the college frat boy who is looking for cheap shots and expensive regrets.

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References:

Emmons. B (1995). The book of Tequila: a complete guide. Carus Publishing, Peru IL.

Jose Cuervo (2016). A look into 250 years of tequila making. Retrieved from http://cuervo.com/cuervo-stories/a-look-into-250-y...

Jose Cuervo (2016). Tradicional. Retrieved from http://cuervo.com/products/tradicional-reposado/

Tequila.net (2016). Jose Cuervo tradicional reposado. Retrieved from http://www.tequila.net/tequila-reviews/reposados/j...