I have little experience drinking tequila. The occasional margarita left me in a fog and I have refused most offers. So I can safely say that when we were invited to visit a new tequila processing site, I hesitated for at least a second before saying YES.
A Mexican vacation, for many, is taken from the dock of a cruise ship. Port-of-call side trips offer jungle adventure tours, reef snorkeling, pyramid climbs, and soon a visit to Jakaré, outside of Bacalar to savor a truly Mexican experience, the history and making of tequila.
Fields of agave take 8-10 years to mature.
The agave leaves are removed to harvest the hearts which are steamed in large stone ovens.
A team of oxen turn a large mill stone to break up the tough fibers.
The fibers and liquid are fermented, distilled and aged in wooden barrels that add their own flavors, much like wine.
From blanco to aged. Even this inexperienced tongue could tell the difference.
An important step is to cleanse the pallet, swirl the tequila, breath and savor. We had so much fun.
We learned about this Mexican industry that has pre-Spanish roots and legends. Jose Cuervo just may be a new friend of mine.



























































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