heart of the agave is the basic element in tequila production.
These are taken to ovens where they are cooked. Once cooked they
are transferred to shredders that extract the precious juices,
or mosto. The liquid is then placed in barrels where the fermentation
process takes place, yeast, in 30 to 32 hours, transform the sugars
fermentation juices are then pumped into a traditional potstill
where the destillation process takes place.
your desire is a very pure tequila like Azul Blue Tequila,
it is of the utmost importance to eliminate the beginning and
end of the distillation (these include methylic alcohol). After
this process the tequila waits in white oak barrels where it is
rested and aged. Here it obtains its color, body, aroma and incomparable
the time arrives, it is bottled under strict quality control and
supervision of the Mexican Government (NOM), the official Mexican
Government norm and it is the Tequila Regulating Council who ratifies
this by extending the origin certificate.
truth is that agave farming has its roots in pre-Hispanic times.
Tiquilino Indians learnt to cook the heart of the plant and ferment
the juices. Once the Spaniards arrived, distillation processes
were introduced and tequila as we know it today was born.
Blue Agave (Tequilana weber), is recognizable by its pointy leaves
and its characteristic color. It is mainly farmed in some parts
of the state of Jalisco that have obtained the origin denomination
Making of a Tequila
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