Tequila Toro de Lidia is the result of perseverance, passion and experience that goes into the selection of the finest plants of Tequilana Weber Azul all the way through the process of distillation.
The fighting bull breed comes from the "Uro" or European wild bull. In the Middle Ages, knights would train for battle by thrusting spears into these bulls while their servants would fight the bulls on foot, a practice that would later become bullfighting as we know it.
The most valiant bulls were kept to mate, creating a breed of bulls used in bullfight, or Toros de Lidia. They possess a bravery and elegance cultivated through centuries.
"Toro de Lidia" Tequila was created honoring the breed with endurance and dedication. Produced with the finest selection of Blue Agave Tequilana Weber Azul, fermented with natural spring water and aged in white oak barrels you can taste the bravery and history in "Toro De Lidia." Tequilas.
Tequila "Toro de Lidia" is the result of perseverance, passion and experience that goes into the selection of the finest plants of Tequilana Weber Azul all the way through the process of distillation.
The agave plants are harvested in the exact point of maturity required to be trimmed and transported. Then they are cooked to extract the sweet nectar which encloses the essence and taste of the agaves. It is in this process where the experience and expertise put into Toro de Lidia Tequilas show.
The different brands of Tequila "Toro de Lidia" offer tastes that vary from the purest Agave Azul to the refined taste of aged Tequila in white oak barrels.
This distinction makes our Tequilas perfect to blend in cocktails or enjoy in shots.
Elaborated with 100% blue agave Tequilana Weber Azul. Obtained exclusively by distillation which gives this spirit a lot of character and a true agave palate. You can say it is transparent, with a lot of body and with a very well defined taste.
Elaborated with 100% blue agave Tequilana Weber Azul. Left to blend for 6 to 11 months in white oak barrels made out of both, American and French oak. The combination of white oaks gives this Tequila a golden tone and a distinctive resinous touch adding to its unique taste.
Elaborated with 100% blue agave Tequilana Weber Azul. Left to blend for 14 to 26 months in white American oak barrels. The oak is slightly toasted giving this blend aroma, a full body, a pale amber tone and a vanilla and caramel bouquet.
Elaborated with 100% blue agave Tequilana Weber Azul. Left to blend for 3 to 8 years in white American oak barrels. This blend represents the expertise and experience of the master Rivesca Tequileros. In the white American oak barrels, this blend acquires a soft aroma with touches of vanilla and almond.
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Like Mexican culture itself, Tequila is the result of a creative encounter between two worlds, although it is likely that Mexicans would not be inclined to refer to it as creative as much as confrontational, an imposition and, reluctantly, a conquering. The ancient indigenous peoples of this romantic country drank the fermented juice of the agave in the same way that Europeans drank beer or wine. In colonial times, the Spanish came, they saw, and they introduced the distillation process to obtain the liquor now known as Tequila. It may be referred to in some circles as Moctezuma's Legacy, but the fact of the matter is that it was crafted and refined by the Spanish who, while spreading their culture, were intent upon maintaining their love of intemperance and serious drinking.
Tequila is a spirit made by fermenting and distilling the juice of the Weber Blue Agave plant. If you are getting ready for that next tasting party at your home or simply are desirous of furthering your education about Tequila, know that it takes 8 to 10 years for a blue agave plant to reach maturity. It is grown in an officially delimited region of west-central Mexico in the five states of Jalisco, Nayarit, Tamaulipas, Guanajuato, and Michoacán. The blue agave, contrary to what many are led to believe, is not part of the cactus family, so stop looking around the deserts of Arizona to impress those traveling with you. Mezcal, interestingly enough, is the Aztec word for the agave plant but it is not a Tequila, although Mezcal comes from the agave plant it is from outside the delimited area. All Tequila is mezcal, but not all Mezcal is Tequila.
The juice-filled cores are then harvested, trimmed, cut in quarters, baked in steam ovens until their starch converts to sugar, at which point they are pumped into fermentation tanks and combined with cane sugar and yeast. So much for the calorie count. The more sugar that is added (up to 49% of the mixture) the less pungent the Tequila will be. Sugar is never added to the fermentation of 100% blue agave tequilas. If it doesn't say 100% agave, it can still be called “tequila”, but it's considered a "mixto".
All Tequilas are double distilled in pot stills (a few utilize a triple distillation, and several use a continuous still), and the second distillation converts the liquor into clean, white high-proof spirit. This Tequila is filtered and its alcohol strength adjusted with demineralized water that brings it to its bottling proof, (usually 80). The end product must be – make that should be – at least 51% derived from that plant, although most bottles will be labeled 100%.
All tequilas start out as Blanco, with portions set aside for aging.
BLANCO (also referred to as White, Silver, and Plata) is colorless, with little or no aging. Blancos are usually bottled right after distillation, and are a great choice for mixed drinks. Blanco Tequila comprises about 86% of the Mexican market.
JOVEN (or Suave or Gold) is un-aged Tequila to which select cane sugar or caramels have been added for that tawny color you occasionally see (mixtos). Jovens can also be a blend of blanco and reposado Tequilas, and allowed to settle in the tanks for a few weeks before bottling. They are also perfect for mixed drinks and tend to taste a little sweeter than Blanco.
REPOSADO is aged in wood tanks or barrels for at least two months, but no longer than one year, as required by the Mexican government. Many reposados average six months.
AÑEJO must have at least one year in wood. Each distillery has its own preference for the type of barrel used in aging. Most are made from French oak or white oak. It is proper to order an Añejo straight up, and sip it slowly so it can best be enjoyed.
The newest classification is EXTRA-AÑEJO, which is aged for more than 3 years.
The word "tequila" is owned by the Mexican government. Tequila labels usually bear the letters- NOM (Norma Official Mexicana) which are the initials of the Mexican government agency and serves as a quality seal to verify that the Tequila conforms to the laws and standards governing tequila production. Examine the bottle's label for it. In general, 100% agave means better quality, flavour, taste & purity, with no additives. In 1995, 100% agave represented only 15% of the entire production of tequilas. Today, 100% agave tequilas represent more than 50% of the total production. So you can see were the trend is going.