Celestial Tequila: Difference between revisions
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| image = Celestial Tequila.jpg | | image = Celestial Tequila.jpg | ||
| image_alt = | | image_alt = | ||
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| caption = | | caption = | ||
| type = Alcohol | | type = Alcohol | ||
| abv = 40% | | abv = 40% | ||
| manufacturer = | | manufacturer = Morales Farms | ||
| distributor = | | distributor = Zenith Distilling Co | ||
| origin = {{flag|Timeria}} | | origin = {{flag|Timeria}} | ||
| introduced = 1950 | | introduced = 1950 | ||
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| flavour = | | flavour = | ||
| ingredients = | | ingredients = | ||
| variants = | | variants = Blanco, Reposado, Añejo, Extra Añejo, Silver Infusions, | ||
| related = | | related = | ||
| website = | | website = | ||
| region = | | region = | ||
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Celestial Tequila is a premium tequila brand originating from Timeria, renowned for its exceptional quality and artisanal craftsmanship. Established in 1950 by Alejandro Morales, the brand has quickly ascended to prominence in the spirits industry. Celestial Tequila is celebrated for its traditional production methods with modern innovations, creating a range of tequilas that are both distinctive and refined. Its commitment to excellence and sustainability has garnered international acclaim and a loyal following among connoisseurs and enthusiasts worldwide. | |||
==History== | |||
Celestial Tequila was founded by Alejandro Morales in 1950 in the heart of Ishaana's tequila-producing region. Morales, with a deep passion for the craft of tequila-making, sought to create a brand that combined traditional production methods with modern innovations. The brand quickly gained recognition for its dedication to quality and authenticity, quickly becoming a favorite during the World War. | |||
==Production== | |||
Celestial Tequila is produced in the town of Tequilero, Timeria, where the ideal climate and soil conditions are perfect for growing the blue agave plant, the primary ingredient in tequila. The production process follows traditional methods, including: | |||
* '''Agave Cultivation''': Celestial Tequila uses matured blue agave, grown in the rich soil of the region. The agave plants are harvested at their peak maturity, typically around seven to ten years. | |||
* '''Cooking and Extraction''': The harvested agave hearts are slow-cooked in traditional brick ovens to convert the starches into fermentable sugars. The cooked agave is then crushed to extract the juice. | |||
* '''Fermentation''': The extracted juice undergoes a natural fermentation process using proprietary yeast strains. This step is crucial for developing the tequila’s complex flavors. | |||
* '''Distillation''': The fermented liquid is distilled twice in copper pot stills, ensuring a high level of purity and smoothness in the final product. | |||
* '''Aging''': Celestial Tequila offers a range of expressions, including blanco (unaged), reposado (aged for a minimum of six months), and añejo (aged for at least one year). The aging process occurs in Timerian Mangifera Indica barrels, which impart unique flavors and character to the tequila. | |||
Latest revision as of 22:27, 1 August 2024
 | |
| Type | Alcohol |
|---|---|
| Manufacturer | Morales Farms |
| Distributor | Zenith Distilling Co |
| Country of origin |  Timeria |
| Introduced | 1950 |
| Alcohol by volume | 40% |
| Variants | Blanco, Reposado, Añejo, Extra Añejo, Silver Infusions, |
Celestial Tequila is a premium tequila brand originating from Timeria, renowned for its exceptional quality and artisanal craftsmanship. Established in 1950 by Alejandro Morales, the brand has quickly ascended to prominence in the spirits industry. Celestial Tequila is celebrated for its traditional production methods with modern innovations, creating a range of tequilas that are both distinctive and refined. Its commitment to excellence and sustainability has garnered international acclaim and a loyal following among connoisseurs and enthusiasts worldwide.
History
Celestial Tequila was founded by Alejandro Morales in 1950 in the heart of Ishaana's tequila-producing region. Morales, with a deep passion for the craft of tequila-making, sought to create a brand that combined traditional production methods with modern innovations. The brand quickly gained recognition for its dedication to quality and authenticity, quickly becoming a favorite during the World War.
Production
Celestial Tequila is produced in the town of Tequilero, Timeria, where the ideal climate and soil conditions are perfect for growing the blue agave plant, the primary ingredient in tequila. The production process follows traditional methods, including:
- Agave Cultivation: Celestial Tequila uses matured blue agave, grown in the rich soil of the region. The agave plants are harvested at their peak maturity, typically around seven to ten years.
- Cooking and Extraction: The harvested agave hearts are slow-cooked in traditional brick ovens to convert the starches into fermentable sugars. The cooked agave is then crushed to extract the juice.
- Fermentation: The extracted juice undergoes a natural fermentation process using proprietary yeast strains. This step is crucial for developing the tequila’s complex flavors.
- Distillation: The fermented liquid is distilled twice in copper pot stills, ensuring a high level of purity and smoothness in the final product.
- Aging: Celestial Tequila offers a range of expressions, including blanco (unaged), reposado (aged for a minimum of six months), and añejo (aged for at least one year). The aging process occurs in Timerian Mangifera Indica barrels, which impart unique flavors and character to the tequila.