Theme Features - you can manage from admin

Select Theme
Custome Color 1
Custome Color 2
Box-Layout
Background Pattern

Custome background also available in admin.

Background color
Wow Animation Enable
Menu Sticky Enable
Blog & Events
CHINACO

       

.

.

Welcome to The Tequila Hut at Barcelona shop. You can buy rare Tequila online, from the store, providing you with top quality, rare and collectable Tequila direct to your front door – globally.

With over two thousand items in our catalogue, including over 1800 Tequila such as PATRON, PELIGROSO, GRAND LEYENDA, SIERRA , we continue to be recognised as one of the market leaders in terms of our ability to acquire exceptional rare and vintage.

Buy Chinaco Tequila at The Barcelona Shop. 

Find the most competitive prices with quality assurance.

BUY AWARD WINNING TEQUILA

Buy Chinaco Tequila at The Barcelona Shop. 

Find the most competitive prices with quality assurance.

Chinaco Tequila are one of the most popular drinks for drinking and they can be used for many occasions view our quality brands of Tequila delivered to you as a Business or you as a home enjoyment 

At Barcelona shop. You can buy a whole range of Tequila from the Barcelona shop, providing you with top quality, brands direct to your front door – globally

.

.

search smart buy Chinaco Tequila at Barcelona shop, your favorite Chinaco Tequila for sale lowest prices guaranteed.

.

.

MEXICO'S NATIONAL TREASURE

Few spirits are synonymous with their country of origin like tequila.  Much like champagne is France and sake is Japan, tequila is Mexico. More than any other spirit though, tequila is shrouded in myth, legend and awe; stories are still told of how the ancient Mexican gods brought this nectar of the agave into being. The origin of this national treasure stretches back centuries to when the Aztec people once made a fermented beverage, called pulque, from the agave plant. It wasn't until the Spanish conquistadors arrived in the 1500s and applied their distillation process to this agave drink (after depleting their stock of brandy) that pulque would be transformed into tequila – North America's first indigenous distilled spirit.

AS UNIQUE AS THE LAND

Despite common misunderstanding, the agave plant is not a cactus, but a member of the succulent family, more closely related to the lily. With so many species, agave has its own botanical name: Agavacea (from the Greek word for royalty). Tequila is made from a specific variety of Agavacea; Agave Tequilana Weber, Tipo Azul (variety blue). There is only one known area in the entire world where the blue agave grows naturally and that is in Mexico. For it is here where Mother Nature has uniquely combined the perfect climatic elements – altitude, humidity, average temperature and sun exposure – that foster several species of blue agave. It is no wonder, then, why Mexican law dictates that tequila may be produced in only five Mexican states, including Tamaulipas, the home of Chinaco Tequila.

100% TEQUILA

Tequila is a Denomination of Origin spirit, produced legally in only five Mexican states: Jalisco, Nayarit, Guanajuato, Michoacan and Tamaulipas. To be classified as tequila, the product must be made from at least 51% blue agave. The remaining 49% can be made from maize (corn) - this type of tequila is commonly known as mixto. Mixto is to 100% tequila as “sparkling wine” is to champagne. Premium tequilas, like Chinaco, are made with 100% blue agave and bottled only in Mexico.

THE HEART OF TEQUILA

What gives tequila its soul is the sugar-rich corazon, or heart, of the agave plant, called the piña, which must reach a certain level of maturity often taking as long as twelve years. For Chinaco Tequila, the plants are harvested after a minimum of eight years of age. The men who harvest the agave, called “jimadores”, still do it by hand as their ancestors have done for centuries. Working in tight rows, they swiftly uproot the agave plants using a special steel-tipped hoe called a coa. Then they must carefully slice away the spiny leaves from the plant with a machete to reveal the agave's pineapple-shaped heart, which can weigh at least 100 pounds.

BORN IN FIRE

Piñas destined for tequila are then baked, steamed or roasted – the cooking process convert the agave starches to fermentable sugars. At this stage, the piñas are crushed two times to a pulp. A few distilleries continue to use the traditional method of crushing the piñas with a giant stone-milling wheel to press the juices out. While somewhat less efficient, this may produce a higher quality juice, much like “first press” olive oil.

SWEET WATER

The sweet sap that is squeezed out of the agave plants is called aguamiel, also known as honey water. The Aztecs called it “precious liquid”. In its fermented, non-distilled state, it is enjoyed as traditional pulque. When combined with the fiber (solids) of the agave after the grinding stage, it becomes musto.

FERMENTATION

The musto is placed in fermenting tanks with precise amounts of water to bring down its sugar levels.  Yeast is added to the mix and fermentation begins to convert the sugars into alcohol.  After a fermentation period that can range from days to weeks, the mixture rests for approximately thirteen hours before moving on to the distillation process.

DISTILLATION

Most tequila producers double-distill the fermented liquid in copper pot stills that purify the product while raising its alcohol level. The first distillate, called ordinario, is a cloudy, milky liquid. At this point, it's only about 20% alcohol (40 proof). It turns a silvery clear after the second distillation, and will have an alcohol content of around 45% (90 proof). No longer ordinario, it's now tequila (though some may refer to it as extraordinario) and ready to be transformed into one of the five major styles of tequila: Blanco/Plata, Oro/Joven Abocado, Reposado, Añejo and Extra Añejo.

THE THREE C'S OF THE DISTILLATE

The first part of the distillate to come through the still is called the Cabeza (head). This is usually punted away; perhaps that is why it's also called punta. The last part, Cola (tail), may be discarded as well or recycled into a subsequent distillation. What's left is the most preferred portion, the Corazon. Much as the piña is the heart of the agave, the Corazon is the pure heart of the distillate.

CHINACO
Sorry for the inconvenience.

Search again what you are looking for

Testimonial