|Greeted with Herradura's new product: tequila soda mixes in a can!|
Tequila is actually made in Tequila, a red volcanic soil rich city in the Mexican state of Jalisco. Tequila can only legally be produced in the state Jalisco and four other regions in Mexico. The blue agave takes about 9 years to grow until it can be harvested for Tequila purposes. It must be harvested and processed manually by a jimador (see below).
|How the jimador preps the agave for roasting|
|Inside of a blue agave|
|Blue agaves ready for roasting|
One of the unique aspects of Herradura's tequila is that they continue to roast their agave in clay ovens. No other tequila factories maintain this old tradition.
|Roasty and Toasty|
The smell of roasted agave is divine. Almost like fresh baked chocolate chip cookies. The taste is of an ultra sugary sweet potato, with non ingestible fibers attached for texture.
|Roasted Agave Porn|
|Too many good things at once. Whoa.|
The roasted agave is pressed into a honey and further processed.
|Not what it looks like!|
Then sent for fermentation. Mango, Lime and Pomegranate trees surround the plant to attract natural yeasts to help with the fermentation process.
At this point, the tequila brown juice is about 5% alcohol.
|Getting frothy with it|
|They even let is stick our fingers in for a taste.|
The brown juice is then sent to the next stage: becoming fire water.
The old plant is next to the new one, so below is quick scan of what the good ol' days were like:
|Tequila kept in slotted vats seen on floor|
|Old distillation coppers|
|Catholic relics everywhere, of course.|