The plant that makes tequila, tequila
This botanical wonder has been part of human culture for centuries. Considered sacred, it was used in religious ceremonies long before the Spanish landed in Mexico. It was even being fermented as far back as 1000 years B.C. to create an intoxicating beverage called pulque.
Today, it remains at the heart of every great tequila. Grown, harvested, and distilled right here in Mexico to create the tequila we know and love.
If it’s not Agave Azul Tequiliana Weber,
it’s not tequila
German botanist Franz Weber distinguished this blue variety of agave in 1898. And it’s this specific variety used to make tequila. Nothing else. Ever.
Planting
The Blue Agave belongs to the Agavaceae family, a group of plants that thrive in hot, dry environments. They love the heat so much that we usually plant the shoots in February and finish in July to avoid the rainier months. Then we wait.
Reaching maturity
Shoots take around seven years to reach maturity. During that time, the Jimador meticulously tends to the plant by cleaning it, removing weeds, and preventing disease. It’s a long process. But one that’s worth it.
Harvesting
When the time is right, we harvest the agave. We’re looking for the heart of the agave plant – the piña. It’s this precious core that will form the foundation of tequila.
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