Nectar of the Gods: Known as the “nectar of the gods”, tequila is the beverage most closely identified with Mexico, and has been a part of Mexican culture throughout its history. The birthplace of tequila is said to be the state of Jalisco, where most tequila is produced. The name of the drink itself comes from the small town of Tequila, located at the foot of a mountain, the Tequila volcano, in a region famous for the cultivation of blue agave, the plant from which tequila is made.

The Origin of Tequila: Tequila is obtained from the distillation of the more than 120 species of agaves that exist in the Mexican Republic. The distilled product of any kind of agave is known as mezcal, but only mezcal distilled from blue agave “Agave Tequilana Weber Azul” is called tequila. It appears that maguey or agave has been cultivated in Mexico for more than 9,000 years by indigenous tribes who used it to make a beverage called “pulque”.

The Spanish conquerors introduced distillation methods to produce a strong beverage with characteristics similar to brandy, which they called mezcal. The name “tequila” was adopted around the 19th century to designate mezcal produced from blue agave; the entire state of Jalisco enjoys “denomination of origin” although the plant is cultivated mainly near the town of Tequila and in the highland region known as Los Altos. Under the “Norma Oficial Mexicana” (NOM”, several other areas also have denomination of origin status. These are located in the states of Nayarit, Guanajuato, Michoacan and Tamaulipas.

The Distillation Process: The high quality and exquisite taste of tequila is no accident. A good tequila is the product of a complicated process of elaboration and aging. An agave plant takes 8 to 14 years to mature; when the tips of the leaves begin to turn red and brown, it is ready to harvest. That is when the “jimador”- from the náuhatl word jima, meaning harvest swings into action. The jimador is in charge of cutting off the fleshy leaves of the agave to reveal the heart of the plant – called the “piña” – which is taken off to be steam heated. The hearts are left in a brick oven for 50 to 72 hours if a traditional distillation method is used, or 8 to 14 hours if steam and pressure cookers are used to accelerate the process. The fibers of the hearts become soft and the sugars are broken down, which helps in the subsequent fermentation process, when the hearts are left to sit for 24 to 36 hours until they cool. Then they are pressed to separate the pulp from the liquid which is called “aguamiel”. The next step is to add water to the liquid; this mixture is called “mosto”, to which a quantity of leaven is added. Then the liquid is left to ferment in huge vats of wood or stainless steel for 7 to 12 days if a stronger flavor is desired. Otherwise, chemical leaving agents are added to reduce the fermentation process to only 2 or 3 days. Then comes a double distillation process, either in alembics or columns.The distilled liquid then concentrated in temporary vats from which it is poured into casks of oak or white oak, where it is aged to acquire unique colors and aromas.

Gold Tequila. This is a mix of white tequila and aged “añejo” or reposado tequila.

“Reposado” Tequila. This tequila is aged in oak vats or barrels for periods of time that range from two months to one year. It has rich complex flavor and an amber color that deepens with the aging time.

“Añejo” Tequila. This tequila is aged in oak or white oak barrels that hold no more than 600 liters each, for periods of no less than one year and up to eight or ten years, although the best quality is reportedly obtained between the third and fifth years. The color is darker than that of “reposado” tequila and the flavor is more pronounced because of the influence of the wood.

Finally there is “Reserva de la casa”, which lacks a NOM classification but is very highly priced. It usually corresponds to a limited production of “gran reserva” or “blanco suave”.

Tequila in the World Today: Presently there are more than 500 brands of tequila on the market. More than 50,000 hectares of agave are under cultivation, employing a work force of around 38,000 people. The tequila industry is a growth industry that presently involves around 300,000 people. In the first half of 2002 alone, sales increased from 5.5 million liters to 6.7 million liters. Mexico’s national beverage is being introduced into new international markets, and exports for the same period reached 2.4 million liters. Europe, the United States, South America and more recently Asia exhibit excellent market potential. The popularity of this beverage is growing and people from different parts of the world come to this area where this treasured beverage is produced. Meanwhile, the blue agave plants spread across Jalisco soil, as a symbol of Mexican identity.

The tour departs Ajijic at 8 a.m.
A certified bilingual tour guide escorts you.

First you visit an agave plantation, where you learn everything about the cultivation of the tequila plant, which allows you to closely watch all the care given to agave crops such as:

Your tour guide takes you a beautiful restaurant located on the mountainside where you will enjoy a delicious lunch and also have a spectacular view of the tequila valley, agave fields and the tequila volcano.

After lunch, there is free time to go shopping souvenirs and of course tequila.

Return to Ajijic after this wonderful day, arriving about 5 p.m.