• distilled from fermented mash primarily from plant AGAVE TEQUILA WEBER, with or without additional fermented substance named Swedish, Botanist CAROLUS LINNAEUS.• made from blue agave plants (TEQUILANA WEBER) grown in Tequila, Mexico.
Tequila was first produced in the 16thcentury near the location of the city ofTequila. Aztec people had previously made afermented from beverage from agaveplant. When the Spanish conquistador ran out of their brandy, they began to distill agave to produce North American’s first indigenous distilled spirit.
•Don Pedro Sánchez de Tagle- was a Spanish aristrocrat- known as “The Father of Tequila- began mass-producing tequila at the first factory in the territory of modern-day Jalisco
• Don Cenobio Sauza- founder of Sauza Tequila- was the 1st to export tequila to the United States
The heart or base of the agave plant, oftenweighing between 75-150lbs contains what thedisteller calls the sap or the AGUAMIEL (honeywater). The 1st plant split in half, and then steameduntil the starchy turns a mushy brown color.The pulp is shredded and crushed to extractthe juice. The juice is added with cane sugaror either sugar, yeast and fermented for 2-3days.
Distilled, redistilled in post stills, between 104-106 proof. Filtered through charcoal.Bottled or aged for 1-7years.
ANEJO - is tequila that has been aged for a minimum of 1 year in oak barrel
MUY ANEJO – is tequila that has been aged for 2-5 years.
PALQUE a milky white alcoholbeverage fermented from thejuice or agave plants which wasenjoyed for centuries before theart of distilling came to Mexicofrom Spain
Crema De Tequila / Almendroda -is a liqueur mixed with almonds
long extremely long shelflifereact to direct sunlightcan be drunk straight or can be mixedwith cocktaildrink with salt and lime