Posted 20 hours ago

Cazcabel Coconut Tequila Liqueur, 70 cl

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Look for 100% agave tequila printed on the bottle label. This designation is only allowed to appear on bottles containing tequila that have no added sugars. When sugar (or corn) get added to the fermentation tank, the tequila style is called a mixto. How do you drink tequila? Blanco – a white-coloured spirit, bottled or stored straight after distillation or aged less than two months in stainless steel or oak barrels. Neat: Simply pour a shot of Cazcabel Coconut Tequila into a glass and enjoy. The smooth and mellow flavour is perfect for sipping on its own. Tequila can be a stiff drink, but it’s no stronger than any other spirit. When produced for consumption in Mexico it’s usually 38% ABV, but in the United States it must be at least 40% alcohol to count as the real deal. For consumption in the rest of the world, it can be anywhere between 31% and 55% ABV. How we test tequila All tequilas which are not labelled as 100% agave are mixtos in that up to 49% of the sugars in the ferment can come from sources other than agave plants.

The different tastes are quite distinctive. With blanco, the agave flavours tend to be more intense, while reposado or añejo are usually smoother, mellower and more complex – and just like other spirits aged in casks, they can take on the flavours of the wood. How do I know it’s tequila?Fold over the tortilla wrap and bake in a preheated 200C/Gas 6 oven for around 5 minutes or until lightly brown and the cheese has melted.

It’s light for a reposado – possibly too light for some – but its unique combination of flavours saw it take the gold medal at the San Francisco World Spirits Competition 2009. Great for sipping, and delicious for margaritas. The name “tequila” is protected, so all brands and types come from Mexico. The spirit is mostly produced in the area surrounding the actual city of Tequila, and in the highlands of the central-western Mexican state of Jalisco. Here, the blue agave plant needs at least eight years to mature, after which harvesters extract the piaña (heart) from the plant’s core, stripping it of its leaves before distilling it.We’re also big fans of Cazcabel’s coconut tequila liqueur, which is subtly sweet and tropical. Fantastic over ice in a coconut margarita. A great tequila for those who like the intense agave flavour at the fore, it’s silky smooth, with citrus, almond and pepper flavours. Some people think the only way to drink this is straight up, but we think it mixes well, too.

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