1. TEQUILA

4. MATURE BLUE AGAVE PLANTS HARVESTING OF PINA

6. PINA SPLITING OF PINA BEFORE ROASTING

7. MATURED HEARTS OF PINA PINAS BEING TRANSFERRED TO A ROASTING CHAMBER

8. TRADITIONAL BRICK OVEN USED TO COOK PINAS COOKED AGAVE HEART BEFORE IT IS CRUSHED AND PRESSED

10. SHREDDED PINA. THE JUICE IS BEING PRESSED OUT BY A GRINDING MILL

11. JUICE BEING PUMPED INTO A FERMENTATION TANK / VAT

12. THE FERMENTATION PROCESS: CONVERSION OF SUGAR INTO CARBON DIOXIDE AND ALCOHOL

14. THE DISTILLATION PROCESS: ALCOHOL EXTRACTION FROM MASH RESULTING IN COLOURLESS LIQUID

15. SOME TYPES OF TEQUILA ARE THEN BOTTLED IMMEDIATELY AND SOME ARE KEPT FOR MATURATION IN OAK CASKS

16. AFTER MATURATION TEQUILA IS BOTTLED AND THEN SOLD

17. TEQUILA IS SERVED AT ROOM TEMPERATURE THOUGH SOMETIMES PEOPLE LIKE IT CHILLED. IT IS NORMALLY SERVED WITH SALT AND LIME HALVES. IT IS TRADITIONALLY SERVED IN A 2 OUNCE GLASS CALLED “ CABALLITO”

18. TYPES OF TEQUILA BLANCO / WHITE / SILVER: UN-AGED TEQUILA JOVEN /GOLD: UN-AGED TEQUILA WITH COLORANTS AND FLAVOURS LIKE CARAMEL REPOSADO: TEQUILA WHICH HAS BEEN RESTED FOR NOT LESS THAN 2 MONTHS AND NOT MORE THAN 12 MONTHS ANEJO: TEQUILA WHICH IS AGED BETWEEN 1-3 YEARS. AMERICAN WHISKEY OR COGNAC BARRELS ARE USED TO AGE THIS