“Tequila Wine” was first made by the
Conquistadors within a few decades of their
arrival in 1519. In almost 500 years following
the Conquest, tequila has become an icon
of Mexican nationality, pride and culture,
recognized worldwide. Today, most of it is
made in Jalisco state around the town of
Tequila, using only one species of plant: the
blue agave.
Tequila is made by cutting away the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called piña. The piñas are baked in stone ovens and then crushed. The crushed fibers are repeatedly washed in order to extract the plant’s sugar. The result is called the aguamiel or honey water. This honey water is then fermented with select yeast, and later double-distilled to make tequila.
Tequila is made by cutting away the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called piña. The piñas are baked in stone ovens and then crushed. The crushed fibers are repeatedly washed in order to extract the plant’s sugar. The result is called the aguamiel or honey water. This honey water is then fermented with select yeast, and later double-distilled to make tequila.
The Blue Agave Plant
The agave plant plays a much larger role than just being the source of an alcoholic drink. Its leaves are harvested for a hemp-like fibre used for mats, clothing, rope and paper. It was also the source of the nutrient and vitamin rich brew, pulque. The plant was aptly described as "el arbol de las maravillas" - the tree of marvels - in a 1596 history of the Indians of Central America.
