Desde una Planta hasta un vaso Tequilero: Cómo se hace el Tequila

It’s not really a trip to Mexico unless you have a little tequila.  But have you ever wondered how that tequila actually makes its way into your shot glass?  Where better to find out than in the State of Jalisco, the birthplace of tequila?

Tequila actually comes for a massive plant called the Agave, sometimes called the Maguey Azul, which take six to eight years to mature.  From the mature plant, the heart (which kind of looks like a pineapple) is harvested to make the tequila.  The hearts, which can weigh up to 175 pounds, are cut up, roasted, shredded and pressed to remove all the juice.  Corn, cane sugar and yeast is then added to the juice but no less than 51% of the mixture can be agave juice or it can no longer be called tequila.  Then the mixture is distilled in huge stainless steel vats.

After the distillation process, the tequila is aged in wooden barrels for two months to up to seven years to produce different grades and qualities of tequila.  The range of tequila is like this:

  • Blanco (white or silver tequila):  aged up to two months
  • Gold is white tequila with coloring and /or flavoring.
  • Reposado:  aged two months to one year
  • Anejo:  aged more than one year
  • Extra Anejo:  aged more than three years.

The least aged tequilas are great for making mixed drinks like margaritas.  Reposado tequila is great for the lick-shoot-suck method of tequila shooter.  And an anejo or extra anejo tequila should really be sipped so that you can fully enjoy the complex flavor created through the aging process.

Come try raicilla and over over 80 different kinds of agave inspired distillations at the Tequila Bar in Los Veranos Canopy Tour after your zip lining adventure.