The World`s First Black Tequila

MODA
The World’s First Black Tequila
Who are we?
Smooth
Moda is the world’s
first Ultra Premium
tequila
with a deep black
color.
Its soft amber hues
foreshadow the
woody savor to
follow.
Where does Moda
come from?
Moda is distilled in the historic
town of Tequila in Jalisco, Mexico.
Established in 1666, Tequila is best
known
as the birthplace of its namesake drink,
made from the blue agave plant which
grows natively in the area.
History of Tequila
The Aztec people made a fermented beverage from the agave plant, which they called
octli – later called pulque – long before the Spanish arrived in 1521. When the Spanish
conquistadors ran out of their own brandy, they began to distill agave to produce one
of North America's first indigenous distilled spirits.
Eighty years later, around 1600, Don
Pedro Sánchez de Tagle, the Marquis of
Altamira, began mass-producing tequila
at the first factory in the territory of
modern-day Jalisco. By 1608, the colonial
governor of Nueva Galicia had begun to
tax his products.
Spain's King Carlos IV granted the
Cuervo family the first license to
commercially make tequila.
Don Cenobio Sauza, founder of Sauza Tequila and
Municipal President of the Village of Tequila from
1884–1885, was the first to export tequila to the
United States, and shortened the name from "Tequila
Extract" to just "Tequila" for the American markets.
Don Cenobio’s grandson Don Francisco Javier gained
international attention for insisting that "there cannot
be tequila where there are no agaves!" His efforts led
to the practice that real tequila can come only from
the State of Jalisco.
The history and worldwide popularity of the drink has
led to the town of Tequila and the vast agave fields
surrounding it to be declared a World Heritage Site.
Types
There are several types of tequila,
but the differences aren’t commonly
understood. The two basic
categories
of tequila on the market are mixtos
and 100% agave. Mixtos use no less
than 51% agave, with other sugars
making up the remainder.
Blanco ("white") or plata ("silver"):
white spirit, unaged and bottled or stored
immediately after distillation, or aged less than
two months in stainless steel or neutral oak
barrels
Joven ("young") or oro ("gold"):
unaged Blanco tequila that is
colored and flavored with caramel
Reposado ("rested"):
aged a minimum of two months,
but less than a year in oak
barrels of any size
Añejo ("aged" or "vintage"):
aged a minimum of one year, but less
than three years in small oak barrels
Extra Añejo ("extra aged" or "ultra aged"):
Aged a minimum of three years in oak barrels, this
category was established in March 2006. Following
the same rule as an "Añejo", the distillers must age
the spirit in barrels or containers with a maximum
capacity of 600 liters. With this extended amount of
aging, the Tequila becomes much darker, more of a
Mahogany color.
With 100% agave tequila, blanco or plata is harsher with the bold flavors of
the distilled agave up front, while reposado and añejo are smoother, subtler, and
more complex. As with other spirits aged in casks, tequila takes on the flavors of
the wood, while the harshness of the alcohol mellows. The major flavor distinction
with 100% agave tequila is the base ingredient, which provides a more
vegetal (and often more complex) flavor than grain spirits .
Sensational
An emerging secret,
fully formed.
Moda is the first and finest natural
black tequila in the world, with an
exquisite flavor, taste, and
appearance.
It animates the senses with an aroma
that ascribes to caramel and cocoa. Once bathing
the
palate, it releases delicate herb, timber and rustic
woody flavors with a touch of brine, concluding
with
an even finish that is the epitome of smooth.
Why we’re better
Our process...
Moda Tequila is charred barrel aged in high-grade
oak wood drums where it absorbs the rich amber/black
from the cured barrel lining naturally. But more than just
coloring the alcohol, the charred aging imbues a warm,
rustic savor into the agave notes, with a medium
intensity
that evokes the essence of wood, vanilla, and herb.
Our methodology:
First we cure our Reposado 100% Blue
Agave in a charred white oak barrel,
eliciting the unique color and flavor.
We then further age it for nine months.
Finally we amalgamate the refined
three-year aged Extra Aῆejo, adding our
signature triple internal roasting process.
How is it
made?
Seeding
Our fertile acres in Jalisco, Mexico are
sowed with 100% Blue Weber Agave
seed, then nurtured and tilled for years
until plants are matured for harvest.
Harvesting
Harvesters called jimadores
shave
the sharp, pointed leaves off the
plant until the core of the agave
is
reached, commonly called
agave
hearts or pineapples.
Cooking
The pineapples are placed in autoclaves and pressure
cooked at 212°F for eighteen hours. A process called
hydrolysis releases the sugars and juices called
meads that will help in the fermentation process.
Grinding
A crusher reduces the pineapples to bagasse
fibers which are squeezed dry, and the resulting
juices are collected and readied for fermentation.
Fermentation
The musts are sent to steel tanks
where natural chemical reaction
converts the sugars into ethanol by
yeast.
Distillation
The must is separated from
the alcohol in a steel pot
called the destrozador. A
second
distillation procedure creates
crystalline natural tequila
with a graduation of
55% alcohol by volume.
Maturation
The Reposado is placed in charred,
white oak barrels for a period of
nine months. It is put through a triple
internal roasting process, blended
with our premium aged Aῆejo.
Style
What’s your MoDA?
modatequila.com