The evening we arrived in Guadalajara, we had a tequila tasting organized by the local AIESECers. The PR lady from the Tequila lobby told us more about production process and interesting facts about the agave.
fields of blue agave
Even tough there are more than 300 varieties of the plant, only the blue agave is used to make tequila. It has to grow for at least 7 years before it can be harvested. In this time, the sugar level increases in the plant. Then a worker cuts of the leaves until only the heart/ piña is left over.
piñas
The piñas are put in an oven to cook for 9-36 hours.
oven - ready for cooky the piñas
The cooked piñas are put in a blender, soaked with water and then pressed. The liquid is fermented and later distilled.
shreeded piñas
fermentation
Finally, the tequila is bottled or filled into barrels of American oak wood.
Depending on the age, there are five types of tequila:
1. Blanco - upto 2 months
2. Oro - not aged, colored artificially
3. Reposado - 2-12 months
4. Anejo - > 12 months
5. Extra Anejo - > 3 years
Tequila - Blanco, Reposado, Anejo
Tequila was declared a national heritage in 1974 and its brand has been protected by the government and production restricted to the state Jalisco and parts of Guanajuato, Michoacan, Nayarit and Tamaulipas.
The tasting consisted of three steps:
1. Checking the colors
2. Smelling
3. Sipping
one of the many tequilas
Two days later, we visited the Hacienda de Oro where we saw the production steps in action. Afterwards we had a good barbecue and then a big part of the group left for the airport.
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