Process of making tequila
July 23, 2009 1:00am CST
I attended a "Tequila Dinner" that included a harvester from Mexico who demonstrated the harvesting process of the agave plant. He had a mature plant with him, and he used a tool that looked like a long stick with a circular blade at the end, and shaved the leaves off, leaving the "heart" or "pineapple" for later cooking. Traditionally the cooking is done in clay ovens for 36 hours, but some companies use microwave that takes just six to eight hours. The juice is extracted and is allowed to ferment. When sold after this process, it is not tequila, but "pulque."If it is distilled once, it is "mezcal," and it is either pulque or mezcal you will find the worm. Not until it is distilled twice is it allowed the name, "tequila," along with being produced in the states of Jalisco, Nayarit, Michoacan, Guanajuato, and Tamaulipas of Mexico.