Tequila From the Ground Up - Part I
By the La Cata Team
If you haven’t noticed, we’re absolutely enamored and passionate about tequila and other agave spirits here at La Cata. We also love to share that passion with our guests and others who are interested in learning more about it. In this five part series, we’ll share the basics about tequila, how it is produced end-to-end, and other facts that we believe makes tequila a unique world spirit.
Part I - Growing and Producing Agave
Let’s start from the ground up.
Tequila is produced exclusively from the blue agave. Blue agave is often mistaken as a cactus – but it's actually a different type of succulent and relative of the lily family. Agave can take anywhere between 5 and 10 years to mature, and will be regularly monitored and weeded during its’ lifespan. When agaves are finally mature, they are harvested by jimadores using highly specialized tools and technique. Jimadores are skilled farm laborers who often pass on their knowledge from generation to generation.
After an agave is harvested from beneath the ground, a jimador will pare down a spiny, five-foot agave to the piña – which looks quite a bit like a giant pineapple.
The vast majority of Weber blue agave is produced in Jalisco, principally in the Highlands, but can also be produced in the states of Guanajuato, Michoacán, Nayarit and Tamaulipas.
Once an agave is out of the ground… it’s time to cook. Check out Part II of our series!