History Of Tequila

tequila worker
tequila worker tequila process tequilla process
The Beginning Process

Julio César Chávez Tequila is made with only 100% blue agave from the highlands of Jalisco, Mexico. The process begins in the blue agave fields where it takes six to twelve years for the agave plants to ripen. When agaves reach maturity, they are harvested by jimadors, using highly specialized tools. Within seconds, a good jimador can pare down a spiny, five-foot agave to the piña, or heart of the agave so named for resembling a giant pineapple.

The blue agave piñas are then cooked in autoclaves, traditional clay ovens, to convert the plant’s starches to sugar. The roasted piñas are shredded and pressed to extract their precious juices. The juice is then placed in stainless steel fermentation tanks, where yeast is added to convert the sugar into alcohol. Next, distillation turns the fermented liquid into a refined spirit. By law, all tequilas are required to go through at least two distillations to remove impurities and clarify the liquid.