Additive-Free Tequila: History, Method, and the Label Test
Impossible d'ajouter des articles
Échec de l’élimination de la liste d'envies.
Impossible de suivre le podcast
Impossible de ne plus suivre le podcast
Additive-Free Tequila: History, Method, and the Label Test
-
Lu par :
-
De :
À propos de ce contenu audio
This episode is about how tequila became what it is today, and how to spot additive-free bottles using what the label and the maker’s methods can actually tell you. We’ll begin in western Mexico’s Tequila region, where agave moves from everyday use into a distilled spirit shaped by colonial pressure, legalization, trade, and eventually formal standards that define tequila around blue agave and a protected place-name. Then we’ll narrow to artisan, additive-free production from field to bottle, showing how cooking, crushing, fermentation, distillation cuts, and aging choices shape flavor without added sweeteners, coloring, aromatizers, or flavorings. Finally, we’ll step into a U.S. liquor store and rely on legally defined label terms and concrete “show your work” details—rather than vague front-label claims—to guide what you pick up.
Vous êtes membre Amazon Prime ?
Bénéficiez automatiquement de 2 livres audio offerts.Bonne écoute !
