Tequila [It Makes Ya Smarter]

"O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!” 
― Tom Robbins 

I departed the pueblo of Tequila a smarter person; contrary to my original intent, of a New Year's Eve visit.  We toured several 'fabricas de tequila' to learn about the process of making tequila.   [Pause Here] Truth be told; the main purpose of our visit was to sample some really good tequila.  For free.  Imagine my shock that I learned something along the way.  And, to my added delight; for obtaining some new useless knowledge from tours given in total 'espanol'.  

Los Jimadores

Aztec Wine + Arrival of the Spanish = The Birth of Tequila

The Aztecs had long used the blue agave in a drink they called pulque; a low alcoholic wine made from the sap of the plant.  Then, came the Spanish in the 16th century and they brought the knowledge of distillation.  Tequila was born.                 

Tools for harvesting tequila

It takes about 10 years for a blue agave plant to mature and be ready for the production of tequila.  During that time, seedling plants begin to sprout nearby the mother plant; who lovingly provides all the nutrients needed, for its growth.  The 'jimador' will dig up the young plant; replanting it in its own, neatly plotted line.  The long process of planting, caring, and harvesting is still done mostly by hand and largely unchanged by modern times.  At just the right moment, the large piñas are cut into quarters; saying adios to the fields, hello to the ovens.  

Impress your friends with these fun facts:

-Agave grows best above 1500 meters.
-Jalisco is the only state where tequila can be produced and blue agave can be grown statewide.  Four other Mexican states can grow controlled portions of blue agave and produce limited tequila.
-Agave harvested in the highlands and the lowlands will produce different flavors; just like wine.
-More than 300 million plants are harvested in Jalisco each year.

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From oven to the bottle.......