José Cuervo Reserva de La Familia

In 1758 José Antonio de Cuervo y Valdés was given a plot of land by King Fernand VI to plant agave for producing tequila. By 1795, José María Guadalupe de Cuervo, son of José Antonio de Cuervo y Valdés, began selling the very first Vino Mezcal de Tequila de José Cuervo after receiving the first official charter from the King of Spain to produce tequila commercially. And by 1852 the first barrels of José Cuervo reached the United States in California. The agave used in José 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 Rojeña 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. José 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!