JOSE CUERVO

In 1758 Jos Antonio de Cuervo y Valds was given a plot of land by King Fernand VI to plant agave for producing tequila. By 1795, Jos Mara Guadalupe de Cuervo, son of Jos Antonio de Cuervo y Valds, began selling the very first Vino Mezcal de Tequila de Jos Cuervo after receiving the first official charter from the King of Spain to produce tequila commercially. And by 1852 the first barrels of Jos Cuervo reached the United States in California. The agave used in Jos Cuervo is maturated for seven years in the fields that surround the Tequila Volcano. After the agave plants are harvested their cores, which contain the most flavorful portions are extracted and sent to the La Rojea distillery, the oldest operating distillery in Latin America. The agave cores are roasted, grinded and smashed with the resulting extract placed into tanks to ferment. After fermentation, the resulting liquid is aged for a minimum of three years in new French and American oak barrels. Jos Cuervo Reserva de La Familia has a nose full of oak and fruit with a hint of cinnamon. The palate is a rich and nutty that leads way to sweet cinnamon with a long, silky finish that warms the back of the palate.Pick up a bottle of the tequila that was rated 96 points by the Beverage Tasting Institute today!