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Visiting Tequila Mexico, Part 1
Travel writer, Albert Hayashi, recently toured Tequila, Mexico, where the blue agave plants grow to make the alcohol we all know as tequila. We bring you his travel journal in three parts over the next three weeks.
Part 1 - A Journey into the Past
Walking around the small town of Tequila, Mexico, one finds a strong sense of the past and history. Founded in 1530 by the conquistador Cristobal de Onate, the small town (pueblo) of Tequila rests below the base of a volcano amongst the blue agave landscape. From these beautiful large blue green colored plants exploding out of the rich volcanic soil, Tequila and its relative Mezcal are made. This is a story of my journey into the past where I discovered certain things in life are never meant to change.
After arriving in Guadalajara, I began my journey into the historic Mexican past. I first noticed these famous “blue agave” plants at the Camino Real Hotel. Spread throughout the central courtyard and grassy knoll were dozens of shining aluminum agave plants. The reflection of the afternoon sun on each of these plants complemented the more tropical feel of the area. After a quick breakfast, I boarded a van which would take me to Tequila nirvana. Along with many others “gringos” I met along the trip, I did not realize there was a town called “Tequila” where this spirit was grown and made. As we approached the Tequila regional area, I could see the color around me change into a soft blue green color. I found myself in the middle of thousands of blue agave. Although often mistaken for being a cactus plant, the blue agave plant is actually a member of the lily family. By Mexican law, Tequila can me only made from blue agave and be grown in specific designated geographical areas found in and around the Jalisco state in Mexico.
The agave, also known as muguey (“muh-gay”) grows for 8-10 years depending on the type of agave. During these years, the plants are pruned carefully redirecting the rich juicy pulp into the central stalk area. Using a sharp bladed machete, the jimadors shape the growing agave into an escobeta (little bear) or arbolito (little trees) shape. Agave plants reproduce two ways: through vegetative propogation where buds develop into shoots that take a separate root or the agave plants develop a quiote (bud) that sprouts as a tall stem from the heart of the agave. The appearance of the quiote is a sign that the agave plant has reached maturity. If the plant is harvested too soon, the center of the agave plant will contain little sugar and sap, too late, too much. When the agave are ready for harvesting, the jimadors will slash off the agave leaves using a sharp bladed hoe called a “coa” separating them from the main agave stalk. What remains is the “pina” (because what remains of the agave plant is a cross-thatched giant shaped looking “pineapple”). The blue agave must be harvested and brought to the horneros (ovens) within 24 hours.
Continue reading - Part 2: The Journey Continues
By Albert Hayashi | August 29, 2006 in Food & Wine Country Travel, Spirits | Permalink
