Tequila & Mezcal

Blue agave plants are grown high above the sea in mineral-rich volcanic soil in the highlands of Jalisco, Mexico. It takes eight years for the agave plants to ripen, and they can only be harvested once.
The Jimador, the worker who harvests the plants, uses tools such as a coa, a steel-tipped hoe, to unroot the agave plant from the iron rich soil, and a machete to cut the spiny leaves from the body of the plant.
This reveals a large pineapple-shaped heart of the plant called piña. The piñas, which can weigh over 100 lbs, are than transported to the distillery to begin the tequila-making process.
The piñas are steamed in large stone ovens for up to 48 hours to enhance the flavor. The cooked piñas are then pressed in mills in order to extract the agave juice. The resulting juice is fermented and distilled. This distillate is then ready to be aged in oak barrels. Depending on the tequila product, various aging techniques may be applied.
Silver tequilas, also referred to as white or blanco, are typically unaged, but may rest up to 59 days in wood. Reposado or “rested” tequilas are aged for 2 to 11 months in French or American oak barrels. Finally, Añejo or “Aged” tequilas are aged for 1 year or more in French or American oak barrels.