NEW YORKAs a founder with America’s top brewer, Anheuser-Busch, Diamond certified recording artist, songwriter, producer, fashion mogul, and all-around creative dynamo Travis Scott is poised to introduce his newest venture CACTITM Agave Spiked Seltzer nationally tomorrow. The future of the seltzer category is CACTITM Agave Spiked Seltzer, which was first introduced in December. The 100% premium blue agave from Mexico used to make the 7 percent ABV seltzer will come in three varieties at first: pineapple, strawberry, and lime.
Earlier this evening, Scott presented a new TV commercial during the 2021 GRAMMY Awards, introducing fans to the world of CACTITM for the first time. The commercial tells the magical history of how CACTITM first came to be, and it was created by Scott with his unmatched creative vision. From there, it follows the delivery of CACTITM Agave Spiked Seltzer to a nearby store for everyone (21+) to enjoy. Eric Andre, a comedian and actor, as well as Travis Scott himself, make cameo appearances in the commercial, which was directed by Trey Edward Shults. Fans may view the entire commercial right here.
It’s a weird time for me and the team to finally release CACTI into the world and into the hands of the fans, said Travis Scott. “I’ve had a clear vision for this and have wanted to do it for a time. Being intimately involved in every aspect of the creative process was crucial to me, from the flavor, obviously, to the can design, packaging, and the complete brand universe we’ve created. I wanted to develop a beverage brand that stood out from the competition. Our agave-infused seltzer is incredibly smooth and pleasant, and I’m quite proud of the company as a whole. Together, we started this project from scratch, and this is only the beginning.
Alongside the senior team at Anheuser-Busch, Scott and his Cactus Jack creative collective built the CACTITM brand from the bottom up. With the introduction of CACTITM, two renowned inventors have rethought not just what a conventional partnership may entail but also what the future of the seltzer category might hold.
This is a genuine cooperation, not a one-time or limited-edition project. Travis’ entry into the beverage market with CACTITM symbolizes a long-term goal for all stakeholders as they work to transform the beverage sector.
According to Michel Doukeris, CEO of Anheuser-Busch, “Travis’ creative vision combined with our industry-leading skills has unleashed something really remarkable. “Travis is a contender in today’s pop culture landscape who provides unmatched influence among adult consumers. We’re a corporation built on great ideas. Anheuser-Busch led the industry in innovations in 2020, and with the release of CACTI and our partnership with Travis Scott, we intend to maintain that trend into 2021 and beyond.
The rich fruit flavor and usage of 100% quality blue agave from Mexico in CACTITM Agave Spiked Seltzer, which is brewed in Los Angeles, set it apart from other products on the market right now. In addition to 16oz and 25oz singles sold in Lime and Pineapple, CACTITM is offered nationwide in 12oz cans packaged in a 9-count Variety Pack containing the flavors Lime, Pineapple, and Strawberry. Water, cold-fermented cane sugar, agave syrup, and a trace of lime juice are the ingredients used to make CACTITM. Tequila is not present in it.
Follow the company on Instagram, Twitter, and the website to learn more about the CACTI universe.
We are driven by our unshakable commitment to supporting the communities we call home, which informs everything we do, from responsible drinking campaigns and emergency water donations to industry-leading sustainability initiatives.
How much alcohol is used to make cactus?
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- CACTI is a hard seltzer that contains only the finest blue agave from Mexico.
- On March 15, the rapper Travis Scott and Anheuser-beverage Busch’s made its debut.
- The beverage is passable, and the pineapple flavor and overall package were my favorites.
Readers must be 21 or older to access this material. Drink responsibly, please. Get assistance if you or someone you know is struggling with alcoholism. The National Helpline for Substance Abuse and Mental Health Services Administration at 1-800-662-HELP (4357) offers a free, private, round-the-clock information and referral service for treatment.
The tequila used in cacti is what?
Can Cactus Be Used to Make Tequila? Tequila is fermented and distilled using the agave (agave occidentalis), a native plant of Mexico. According to Mexican legislation, only the blue agave (also known as Agave Tequilana or Weber Blue Agave) may be used to create tequila.
Is cactus juice used to make tequila?
Many myths, tales, and legends over the years have led to some widespread misconceptions regarding tequila and mezcal. Let’s examine some of the more widespread misconceptions about tequila and dispel them:
FACT: The fermented and distilled juices of native Mexican Agave plants are used to make tequila. By Mexican law, Tequila can be manufactured from only the Blue Agave (Weber Blue Agave, Agave Tequilana) (Weber Blue Agave, Agave Tequilana). According to botany, the agave plant is a succulent and a member of the lily family. Although cacti and agave have similar habitats, agave is not a cactus.
Contrary to popular belief, Tequila is a variety of Mezcal. Tequila production is restricted by law in Mexico to a small number of regions, notably the state of Jalisco in west-central Mexico, and it is only permitted to use the Blue Agave plant (Weber Blue Agave, Agave Tequilana). Similar agave spirits are made in other places and from different agave species. Locally, these additional Agave species are referred to as Maguey. Mezcal is the name for Maguey-based spirits produced outside of their appellation of origin. Mezcal is not all mezcal, but all tequila is mezcal. Champagne is a sparkling wine, but not all sparkling wines are Champagne, to use an analogy. The sparkling wine must be created from a certain grape inside the French appellation of origin in order to be considered Champagne. Tequila is produced by “Tequileros” and mezcal by “palenqueros.”
A worm is never, ever included in a tequila bottle. The NOM, which expressly forbids doing so, is enforced by the CRT.
The “worm,” although technically the larvae of one of two types of insects, is regularly observed in mezcal bottles. The most prevalent larvae are the red worm, which is the caterpillar of the Hypopta Agavis Moth, or the agave snout weevil (doesn’t that make you want to go out right away and devour one or enjoy as a side dish with Tacos). The discovery that the “worms modified the taste of the drink” was made in 1940 by the culinary genius Jacobo Lozano Pez (makes you wonder, doesn’t it). The “worms” can now be seen on some restaurant menus and are regarded as a delicacy.
FACT: Just as you shouldn’t judge a book by its cover, neither should you do the same with tequila. While some of the best aged Reposado, Aejo, and Extra Aejo Tequilas get a golden color from the wooden barrels in which they mature, the bulk of Gold (Oro) Tequilas are artificially colored with caramel coloring. The same is true with Silver (Blanco) Tequilas, which range from premium brands crafted from 100 percent Weber Blue Agave to inexpensive, subpar mixto products that only have the required 51 percent Agave. It is virtually impossible to judge a Tequila’s quality purely based on its hue.
FACT: The similarity between the words “Mezcal” and “mescaline” is likely where this misconception originated. Peyote, a type of cactus, naturally contains mescaline, an alkaloid that causes hallucinations. While excessive Tequila use may appear to some to result in hallucinations, alcohol really serves as Tequila’s only intoxicant.
Why do cacti have a tequila-like flavor?
It shouldn’t be surprising that the flavor of Cacti Spiked Seltzer is evocative of a mild lime and Tequila since it is powered by agave and fermented cane sugar. The Tequila-like flavor is a little overbearing, and the lime flavor isn’t always discernible. The fruit’s more sour tones are favored by what little lime flavor there is. Agave, a slight note of lime, and a trace of spice make up the aftertaste. The alcohol by volume (ABV) of Cacti is higher than typical at 7%, and each can contains 150 calories, 3 grams of carbs, and 0.5 grams of sugar. There is no gluten in this flavored seltzer.
Cacti are composed of what?
What materials make up cactus plants? The roots system of non-succulent plants is comparable to the specialized stems and leaves that make up cacti, also known as succulents or Succulent plants. They are rich in plastid organelles, which serve as the plant’s food storage. Here are some distinctive characteristics of cacti and details on how these extraordinary plants make use of them.
Which plant is used to make tequila?
Completely agave One of the two recognized tequila varieties, manufactured only with sugars from the “Agave Tequilana Weber, Variedad Azul” (Agave Tequilana Weber, blue variety). Premium tequilas must be “100% de Agave” and can only be bottled in Mexico; bulk shipments for bottling outside Mexico are not permitted. view mixto
A granel is a subpar mezcal or tequila that has typically only been distilled once and is occasionally chemically fermented.
Acocote Long-necked instrument (often a gourd) used to siphon aguamiel from a portion of maguey that has been scooped out in order to manufacture pulque.
Acordonar Land preparation: forming little piles of the dried brush along the furrows that will be burned after clearance.
Agave a group of succulents unrelated to cacti but distantly linked to the lily family. also known as a maguey The plants are native to Central America, Mexico, and the southwest United States. When cooked or turned into a syrup, agave, which is deadly when raw, takes on a mild, sweet flavor. Tequila is made from the juice of the blue agave plant, which is principally grown in the Mexican state of Jalisco; other agave species are used to make mezcal, bacanora, sotol, and pulque. More than 300 different agave species exist. A mature agave plant takes eight to twelve years. The plant has a pina, which is its bulbous body. The six to eight foot long, thick, spiky, blue-green leaves stick out in all directions like spears. According to Mexican law (see normas), a product cannot be named tequila unless it contains at least 51 percent blue agave sugar. The prehistoric Mexican Indians gave the plant the name “maitl” or “metl,” which means “hand,” because the agave leaves resemble the splayed fingers of a human hand.
Blue Agave Tequilana Weber Only agave that has been farmed in certain areas in accordance with normas is permitted for use in tequila. mainly in Jalisco, with a small amount in neighboring states.
Aguamiel the delicious sap taken from the agave plant’s pia (heart). To manufacture tequila and mezcal, it is either fermented on its own for a few days or combined with other ingredients to create pulque. Zacatecas, San Luis Potosi, and Hidalgo states all sell aguamiel as a local beverage (where sellers generally add chile).
Tequila-growing region Altos, Los The Highlands is located in the Jalisco state upper plateau, east of Guadalajara. Not to be mistaken with the generic name for Jalisco’s uplands, Altos de Jalisco (Jalisco Heights).
Tequila aged in aejo. aged for at least a year in oak barrels of a medium size. Aejos can also be aged for three to seven years, but most connoisseurs agree that it loses its quality after five. The same rules apply to maturing for aejo mezcal. one of the four recognized categories by the government (tipos).
Anovillarse reducing the agave plant’s new leaf growth while the fruit ripens.
Autoclave An instant pot. Many producers utilize large autoclaves because the steam expedites the cooking of pias; in a conventional hornos, the agave takes days to cook instead of a few hours.
Bagazo the pias’ pulp after mashing or shredding them. Likewise known as bagasse and bagaso.
Bacanora a kind of mezcal produced in the Mexican state of Sonora using wild maguey. Manufactured lawfully since 1992.
Barbeo removing the tips from agave leaves (pencas) to encourage better growth of the head (cabeza). Literally, it means to plow.
Barbecue of the eagle slingshot plowing removing branches to encourage early ripening and growth.
Barrique Barrel White oak barrels are used to mature tequila. A barrel typically holds 200 liters (approx. 60 gallons). frequently bought from bourbon or cognac producers. Other types of wood can also be used.
Tequila is traditionally made using a batidor beater. Unclothed employee enters the wooden tubs containing the required (mosto). In order to promote fermentation, he beats the fibers from the mashed pias with his hands and feet.
Tequila that has been freshly bottled from the still or that has rested in stainless steel tanks for up to sixty days before bottling is known as Blanco White tequila, or tipo, in official usage. Wooden barrels are never used to age it. also referred to as silver tequila, plata, and plato. usually the most flavorful and robust form of tequila.
bland elegant Unofficial phrase used to describe blanco tequila that has undergone further age or additions to lessen its harsh flavor.
Botija Traditional earthenware jug with a circular shape and a short, narrow neck. One barrel is equal to seven botijas when measuring.
Mezcal of average quality that is frequently sold at retail. Businesses frequently buy in large quantities to bottle.
The classic tall tequila drinking/shot glass, also known as a tequillita, is called a caballito, or “little horse.” has a broader mouth and a flat bottom. Also the name of a drink popular in the Federal District made with white tequila, grenadine syrup, orange juice, lemon blossom water, and crushed ice (Mexico City).
Head of Cabeza. The first portion of the distillate to exit the still is typically thrown away (sometimes used in a granel mezcals). also known as punta. Pia, the agave’s core, has yet another name.
To support and advance the tequila sector, the Camara Regional de la Industria Tequila Regional Chamber of the Tequila Industry was established in 1990. It collaborates with the Mexican government to safeguard and strengthen tequila-related industrial, economic, and agricultural operations. It also preserves and safeguards the management of the agave crops to secure supply in the future. The CRT also sues businesses who tamper with its products. consists of people from the industry and is situated in Guadalajara. Carlos Orendain is the country’s current leader.
Aguacate groves Agave plant cultivars, also known as potreros or pastures (and huertas, or groves, in the Los Altos region).
Cantaro Cured is a black clay ceramic jug used in the old-fashioned mezcal maturing process.
Little carnival in Carnavalito. a Hidalgo-made cocktail made with tequila, orange juice, and cinnamon.
Charagua Aged, sweet pulque that has been fermented over a low fire with red chiles and toasted corn leaves added. In Tlaxcala, it is consumed as a home and ceremonial beverage.
Chichihualco Mezcal from the Guerrero state’s Chichihualco de los Bravos.
Agave plant known as the “Chicotuda Whip” that has a weak, worn-out appearance.
Pulque made of chile ancho, epazote (an aromatic herb), salt, and garlic that has been fermented. In the state of Guerrero, this beverage is consumed both domestically and ceremonially. It is also the national drink of Mexico, Tlaxcala, and Puebla.
In the 18th and 19th centuries, chinguririto spirits (aguadrientes) were distilled from mezcal or sugar cane.
Ninety percent 100% pure; tequila or mezcal produced solely from agave sugars (blue agave for tequila).
Coa de jima, coa Tool with a circular, sharp end that the jimador (harvester) uses to remove the leaves (pencas) from the agave’s pia or cabeza. To remove weeds, use a similar tool with a triangle point.
Cola Tail is the final distillate to pass through the still and is typically recycled for use in another distillation.
Condensador the metal condenser, which is coil-shaped and cools the steam during distillation.
The major component of the distillate used to produce tequila is called the corazon heart. Additionally describes the center, most favored region of the distillate.
Tequila Regulatory Counci: CRT Consejo Regulado de Tequila. a non-profit organization that was established in 1994 and that examines the performance and adherence to Mexican tequila norms. Additionally, it safeguards the Denomination Appelation of Origin (see AOC) and the tequila’s quality and authenticity on a global scale. The Mexican government, agave farmers, tequila makers, bottlers, and distributors are all members of the Council.
Faro de Curado a pulque-based beverage that has been combined with strawberry juice or strawberries.