Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What's the difference between white and gold tequila?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What's the difference between white and gold tequila?),it will help you,my kids.
Answer:
"All tequila is clear right after distillation. The colour comes later, from aging in wooden barrels (barricas) or from additives like caramel (in mixto only) or wood essence. Before bottling, most tequila is filtered through activated carbon or cellulose filters.
One premium (Casa Noble,Tesoro,Chinaco) blend offers triple-distillation, a good marketing ploy to the exclusivity of the brand, although some connoisseurs say it comes with a subsequent loss of flavour. Most distillers add de-mineralized water to bring the proof down to 80 (40% alcohol), although some traditional distillers will stop the process at the required proof. Reposado and a?ejo tequilas will be stored in wooden (oak) casks. These barrels are generally purchased used from American distillers (bourbon barrels are the most prized but some distillers use sherry barrels, whiskey barrels, cognac barrels and even new oak barrels to impart sharper flavours) and older ones may be 50 years or older and still in use. They will be stored in warehouses or bodegas. Blanco will remain in stainless steel tanks until bottling. It may also be bottled immediately after distillation.
The passion for premium aged tequilas that look like brandies has led some distillers to age them longer in oak barrels to absorb the maximum colouring. Others simply add colouring to create the impression of age - which may also affect the flavour. Some distillers, like Centinela, disdain the use of any such additives. Note too that changing barrels (replacing old ones with new) can also darken a tequila and change its flavour until the barrels are 'broken in.' The colour of a tequila does not necessarily reflect either age or quality.
The final product is usually blended with other barrels of a similar age to create a consistency of taste and aroma. Representatives of the Tequila Regulatory Council oversee the production to ensure the distillers meet the standards and quality controls in place under Mexican legislation. The resulting mix is then bottled or tanked for bulk shipments. A few 'single barrel' tequilas are available in the premium market. All 100% agave tequilas must be bottled in Mexico and marked "Hecho en Mexico" - made in Mexico. Only mixto tequila is allowed to be sold in bulk and bottled outside the country.
"Distilled from melancholy and from lucidity; from an intense love for good; from a need to bite into the earth and hear the poetry of the people's song."
Author unknown, quoted in the Guia de Tequila, published by Artes de Mexico,1998.
Tequila production is facing a crisis in production - the combined result of a plague of diseases and pests with spiraling agave costs and an agave shortage. The looming shortage of agave has seen several distillers drop their low-end brands in favour of higher-priced premium products. The shortage could also seriously impact mezcal producers because tequila manufacturers are already buying agave from Oaxaca state to shore up their dwindling supplies. Mezcal producers face a 40% increase in costs due to the demand by tequila manufacturers for the agaves from Oaxaca. This appears to violate the Mexican NORMAS and DOT standards for tequila - but the industry seems remarkably quiet in its response. "
the darker a tequila, the longer it has been aging in a barrel, and the smoother it is going to taste.
I have no idea but they both go down the same with an orange juice chaser! lol
gold is better...white isnt as good...unless it is really expensive at least in my opinion
Well that depends if the tequila is 100% agave. Basic tequila like cuervo or sauza has no barrel aging, they dump a bunch of caramel into the white tequila to make it into a gold tequila. The tequila that is 100% agave will be aged in an oak barrel, usually a used bourbon barrel, the really expensive stuff will use cognac barrels. Just because it is aged in an oak barrel does not mean it will taste better. It depends on your palate, most silver/plata have less then 30 days in an oak barrel. Crisp, citrus, oily, white pepper. Reposado has to be aged a minimum of 3 months the better ones can be 6 months to a year and a half. Soft, sweet, honey, herbal, caramel, a little bit of smoke. Anejo has to be aged a minimum of 6 months the better ones are a year and a half to three years. Full bodied, rich, peppery, earthy, smokey. All three styles are good you just need to experiment to see what you like.
BRY1970 is right on. Also gold tequila can also get that color from other grains - like corn (as BRY1970 said, if it's not 100% Agave). To be called tequila, legally, it needs to be made from only 51% agave malt, the other 49% can be malt from any other grain. Corn being the most popular of these due to price and availability.
Color is not an indication of quality.
The last 2 answers are correct.
The color is caused by the addition of caramel.
The silver tequila usually tastes smoother if taken neat.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What's the difference between white and gold tequila?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What's the difference between white and gold tequila?),it will help you,my kids.
Answer:
"All tequila is clear right after distillation. The colour comes later, from aging in wooden barrels (barricas) or from additives like caramel (in mixto only) or wood essence. Before bottling, most tequila is filtered through activated carbon or cellulose filters.
One premium (Casa Noble,Tesoro,Chinaco) blend offers triple-distillation, a good marketing ploy to the exclusivity of the brand, although some connoisseurs say it comes with a subsequent loss of flavour. Most distillers add de-mineralized water to bring the proof down to 80 (40% alcohol), although some traditional distillers will stop the process at the required proof. Reposado and a?ejo tequilas will be stored in wooden (oak) casks. These barrels are generally purchased used from American distillers (bourbon barrels are the most prized but some distillers use sherry barrels, whiskey barrels, cognac barrels and even new oak barrels to impart sharper flavours) and older ones may be 50 years or older and still in use. They will be stored in warehouses or bodegas. Blanco will remain in stainless steel tanks until bottling. It may also be bottled immediately after distillation.
The passion for premium aged tequilas that look like brandies has led some distillers to age them longer in oak barrels to absorb the maximum colouring. Others simply add colouring to create the impression of age - which may also affect the flavour. Some distillers, like Centinela, disdain the use of any such additives. Note too that changing barrels (replacing old ones with new) can also darken a tequila and change its flavour until the barrels are 'broken in.' The colour of a tequila does not necessarily reflect either age or quality.
The final product is usually blended with other barrels of a similar age to create a consistency of taste and aroma. Representatives of the Tequila Regulatory Council oversee the production to ensure the distillers meet the standards and quality controls in place under Mexican legislation. The resulting mix is then bottled or tanked for bulk shipments. A few 'single barrel' tequilas are available in the premium market. All 100% agave tequilas must be bottled in Mexico and marked "Hecho en Mexico" - made in Mexico. Only mixto tequila is allowed to be sold in bulk and bottled outside the country.
"Distilled from melancholy and from lucidity; from an intense love for good; from a need to bite into the earth and hear the poetry of the people's song."
Author unknown, quoted in the Guia de Tequila, published by Artes de Mexico,1998.
Tequila production is facing a crisis in production - the combined result of a plague of diseases and pests with spiraling agave costs and an agave shortage. The looming shortage of agave has seen several distillers drop their low-end brands in favour of higher-priced premium products. The shortage could also seriously impact mezcal producers because tequila manufacturers are already buying agave from Oaxaca state to shore up their dwindling supplies. Mezcal producers face a 40% increase in costs due to the demand by tequila manufacturers for the agaves from Oaxaca. This appears to violate the Mexican NORMAS and DOT standards for tequila - but the industry seems remarkably quiet in its response. "
the darker a tequila, the longer it has been aging in a barrel, and the smoother it is going to taste.
I have no idea but they both go down the same with an orange juice chaser! lol
gold is better...white isnt as good...unless it is really expensive at least in my opinion
Well that depends if the tequila is 100% agave. Basic tequila like cuervo or sauza has no barrel aging, they dump a bunch of caramel into the white tequila to make it into a gold tequila. The tequila that is 100% agave will be aged in an oak barrel, usually a used bourbon barrel, the really expensive stuff will use cognac barrels. Just because it is aged in an oak barrel does not mean it will taste better. It depends on your palate, most silver/plata have less then 30 days in an oak barrel. Crisp, citrus, oily, white pepper. Reposado has to be aged a minimum of 3 months the better ones can be 6 months to a year and a half. Soft, sweet, honey, herbal, caramel, a little bit of smoke. Anejo has to be aged a minimum of 6 months the better ones are a year and a half to three years. Full bodied, rich, peppery, earthy, smokey. All three styles are good you just need to experiment to see what you like.
BRY1970 is right on. Also gold tequila can also get that color from other grains - like corn (as BRY1970 said, if it's not 100% Agave). To be called tequila, legally, it needs to be made from only 51% agave malt, the other 49% can be malt from any other grain. Corn being the most popular of these due to price and availability.
Color is not an indication of quality.
The last 2 answers are correct.
The color is caused by the addition of caramel.
The silver tequila usually tastes smoother if taken neat.
correctness,It's Non-profit and only for informational purposes.
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