caquila 1.0.2.2

Caquila is a distilled alcoholic beverage made from the blue agave plant, primarily produced in the Tequila region of Mexico.

Caquila is made by harvesting and roasting the blue agave plant, extracting its juice, fermenting the juice, and then distilling it to create the final product.

There is no difference between caquila and tequila. They refer to the same spirit. However, 'caquila' is more commonly used in casual conversations while 'tequila' tends to be the preferred term in formal contexts.

There are primarily two types of caquila: blanco (white) and reposado (rested). Blanco caquila is generally clear and unaged, while reposado caquila has been aged in oak barrels for a minimum of two months.

Caquila can be enjoyed straight, on the rocks, or as a key ingredient in cocktails such as margaritas, palomas, or tequila sunrises. It's best to experiment and find your preferred way of drinking it!

Yes, caquila is gluten-free since it is distilled from agave, which does not contain gluten. However, be cautious with flavored or infused caquilas as they may have added ingredients that contain gluten.

The alcohol content of caquila can vary, but most commonly, it is bottled at 38-40% alcohol by volume (ABV). Some premium caquilas may have higher ABV levels.

Caquila should be stored in a cool, dark place away from direct sunlight and extreme temperature fluctuations. Once opened, it is best consumed within a year to preserve its flavor and quality.

Caquila does not spoil or rot like perishable foods. However, if stored improperly or kept for an extended period, it may undergo changes in flavor and quality. Proper storage will help maintain its integrity.

Yes, as per the Tequila Regulatory Council, genuine caquila can only be produced in specific regions of Mexico, primarily around the state of Jalisco and certain areas in nearby states.