Superman Is Dead yang biasanya dipanggil SID terbentuk pada tahun 1995. Awal mula terbentuknya SID (Superman Is Dead) dimotori oleh anggota band heavy metal thunder bernama Ari Astina sering dipanggil Jerinx yang ingin membentuk band baru. Dan drummer band new wave punk diamond clash Budi Sartika yg biasa dipanggil Bobby Kool yang ingin menjadi gitaris dan vokalis.
Jerinx dan Bobby bertemu di Kuta Bali. Kedua orang itu kemudian sepakat untuk membentuk sebuah band. Pada saat itu bass masih diisi oleh additional bassist bernama Ajuzt. Band mereka pada awalnya membawakan lagu-lagu dari Green Day.
Hari berganti hari datanglah personil baru yang bernama Eka Arsana panggilannya Eka Rock. Eka menjadi resmi sebagai personil SID. Dulu nama bandnya bukan Superman Is Dead tetapi Superman Is Silver Gun. Kemudian karena nama Superman Is Silver Gun kurang cocok bergantilah menjadi Superman Is Dead atau SID. Superman Is Dead mempunyai arti yaitu bahwa manusia yang sempurna hanyalah illusi belaka dan imajinasi manusia yang tidak akan pernah ada.
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Hanya terpaut sejam setelah Green Day membakar Singapore Indoor Stadium pada 14 Januari silam, trio punk rocker Pulau Dewata, Superman Is Dead juga tampil menggempur Yello Jello Retrobar yang terletak di Clarke Quay, Singapura. Ini adalah show S.I.D. yang pertama di negeri Singa tersebut. Ratusan penonton langsung memadati bar dan ikut bernyanyi bersama S.I.D. yang tampil selama lebih kurang satu jam.
Tequila (ejaan Spanyol: [teˈkila]) adalah minuman distilasi yang terbuat dari tanaman agave yang dibuat di sekitar kota Tequila, 65 kilometer (60 mil) barat laut Guadalajara, di daerah pegunungan (Los Altos) di negara bagian Jalisco di barat Meksiko. Tanah vulkanis di sekitar Tequila dianggap cukup baik bagi pertumbuhan agave biru, dan lebih dari 300 juta tanaman tersebut di panen setiap tahun.[1] Undang-undang Meksiko menegaskan bahwa tequila hanya bisa dibuat di Jalisco dan daerah di Guanajuato, Michoacán, Nayarit, dan Tamaulipas.
Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1656[citation needed]. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit.[4]
Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory[citation needed] in the territory of modern-day Jalisco[citation needed]. By 1608, the colonial governor of Nueva Galicia had begun to tax his products[citation needed].
The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico[citation needed].
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[5]. 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 only come from the State of Jalisco[citation needed]. Recent history
Since 2002, sales of high priced tequilas, called "ultra-premium" and "super-premium" by marketeers, have increased 28 percent[citation needed]. That is an average growth rate of 8.6 percent per year, as reported by the Distilled Spirits Council of the United States[citation needed]. Sales exceeded expectations by reaching well over 10 million cases as shown in the 2007 report by IWSR based on Adams Liquor Handbook[citation needed]. In the late 1990s and early 2000s, increasing worldwide popularity of tequila drove corporate interest in tequila[citation needed]. Notable developments as a result included:
* The purchase of Herradura by Brown-Forman for $776 million in September 2006.[6] * A new NOM (Norma Oficial Mexicana) for tequila (NOM-006-SCFI-2005) was issued in 2006, and among other changes, introduced a category of tequila called "extra añejo" or "ultra-aged" which must be aged a minimum of 3 years.[7] * The purchase of the Sauza and El Tesoro brands by massive holding company Fortune Brands.[8]
Although some tequilas have remained as family owned brands, most well-known tequila brands are owned by large multinational corporations. However, there are over 100 distilleries making over nine hundred brands of tequila in Mexico and over 2,000 brand names have been registered (2009 Statistics[citation needed]). Due to this, each bottle of tequila contains a serial number (NOM) depicting which distillery the tequila was produced in. Because there are only so many distilleries, multiple brands of tequila come from the same location.[7]
The Tequila Regulatory Council of Mexico originally did not permit flavored tequila to carry the tequila name.[9] In 2004, the Council decided to allow flavored tequila to be called tequila, with the exception of pure agave tequila, which still could not be flavored.[9]
A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle which contains the tequila is a two-kilo display of platinum and gold. The manufacturer has received the Certificate from Guinness World Records for the most expensive bottle of spirit ever sold.[10]
In 2008, Mexican scientists discovered a method to transform 80-proof (40% alcohol) tequila into diamonds. This process involves heating the tequila to over 800 degrees C (1,400 degrees F) to vaporize the tequila. The tequila particles are cooled, and settle upon steel or silicon trays in an even, pure layer. The results are hoped to have numerous commercial and industrial applications, but are far too small (100–400 nm diameter) for use in jewelry.[11]
Production.
Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. The agave is planted, tended, and harvested by hand.[17] The men who harvest it, the "jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested.[17] The jimadores must be able to work swiftly in the tight rows, pull out the hijuelos (Agave offspring) without damaging the mother plant, clear the piñas (Spanish for pineapples), and decide when each plant is ready to be harvested . Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20–40 foot high stem), with seeds on the top that are then scattered by the wind. The piñas, weighing 40 to 70 pounds, are cut away with a special knife called a coa. [18] They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisanal) in which the piñas are crushed with a Tahona (stone wheel). The musto, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Each company keeps its own yeast a closely guarded secret.[17] The fermented product is then distilled once to produce what is called "ordinario", a cloudy or milky liquid, and then distilled for a second time to produce a clear, silver Tequila. Some distilleries distill the product again to produce a triple distilled product. From there the Tequila is diluted and bottled as a "silver Tequila", or it is pumped into barrels to begin the aging process.
Usually, there is a clear difference in taste between tequila that is made from lowland and highland agave plants. Agave plants that are grown in the highlands often have more sweet fruit flavor, but also more vegetal notes due to the growing process. Though the distinction has become blurred recently due to the agave shortage that arose in 1999/2000. Since then, many of the larger lowland producers have rented property in the highlands and relied on agave from both areas to produce their tequila.
Nevertheless, most agave plants are grown on west-facing slopes, allowing them to receive the most amount of sunlight throughout the day. These plants are taller, wider, and juicier. Agave grown in the lowlands have more earthy flavors, and are typically on the smaller side.[citation needed].
