Tequila is the product of the distillation
of the ferment
of the blue agave
plant. The full plant name is Agave tequiliana Weber var. azul, and tequila enthusiast
s would want you to know that it is not a cactus
The source of the sugar
to be fermented is the piña
, or pineapple
, so named because it looks like one. A jimador
harvests the piña and it is cooked in an horno
, a type of oven. It is then crushed on a tahoma
, yielding aguamiel
, the unfermented juice of the cooked agave.
After fermentation and distillation, a blanco
, or silver
, or plato
tequila exists. This young alcohol is now aged
tequila has been aged on wood
for at least two months but not more than one year.
tequila has been aged on wood for at least one year in oak barrels
Tequila comes only from the region in Mexico
called Tequila. Agave distillates from other regions (such as Oaxaca
) are not tequila, but are rather other products, such as mezcal
, or others.