Tequila Made Here

Business Traveler (USA) - - GOOD LIFE -

Tequila in the state of Jalisco is made with blue agave, says Erika Cas­taneda Ibarra, the COO of Mat­ices Ho­tel de Bar­ri­cas. “It can take be­tween eight and 10 years to be ready for har­vest­ing. Once it’s cut down, the leaves sur­round­ing the plant are re­moved and the heart of the agave – the piña – is cooked in steam,”she ex­plains.“It is then cut into pieces and the nec­tar that forms the base is ex­tracted and mixed with su­gars to be­gin the fer­men­ta­tion process.”

Af­ter fer­men­ta­tion, the mix is heated, cooled and con­densed to cre­ate or­di­nario. This con­coc­tion is dis­tilled at least twice. The first time re­moves the bad al­co­hols and other im­pu­ri­ties for a bet­ter qual­ity drink. The sec­ond dis­til­la­tion de­ter­mines what proof the fi­nal tequila will have,

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