1 minute read
DESTINATION MEXICO: TEQUILA MAKING
Widely regarded as the drink consumed in small doses and often chased with salt or lime, tequila has a reputation as a drink for partiers.
Yet in its country of origin, historically, it’s known as a sippable drink to be enjoyed quietly with friends, perhaps at the end of a leisurely meal or the start of a memory-making evening.
Tequila is made from the succulent called agave with fleshy leaves that take years to mature and flower.
Agave is grown in a limited section of Mexico and more than 90 percent of the production comes from a regulated area in Jalisco, central Mexico.
We spoke with the experts at Suerte Tequila, specifically because of their approach to the process — which honors the age-old traditions of tequila-making.
While many well-known tequilas are made from the same distillery in Mexico, often distinguished only by their packaging and marketing, Suerte takes its time to create a quality product.
We love this photo journey from agave to tequila — and we especially love the recipes added to our Yucatan-inspired
CultursCelebrations! Let us know what you think on social @Cultursmag
HERE'S THE PROCESS:
Jimadors use tools to remove spiny leaves to expose the pina, or heart of the agave that is grown in iron-rich, volcanic soil.
John Johnston Creative
Agave is quartered.
Agave is quartered, stacked and roasted for days.
Roasted for days.
Suerte is known for manually crushing agave with a Tahona for 16+ hours.
Days of fermentation, then double distillation, filtration, then rest.
Charred white oak whiskey barrels now age tequila.
Hands-on bottling includes a final tequila rinse before filling. All so you can enjoy the flavor with family, friends and loved ones.
For Dia de Muertos Culturs partnered with Suerte for specialty giveaways.
