What's in a drop of tequila?
We go back to 1600, when fermented beverages were already being produced in Mexico. After the distillation processes were introduced, the mezcal wine was created, which, later on, would become TEQUILA!
The tequila agroindustry, along with the Mexican government and academia, maintains a commitment to the planet and the environment, implementing actions to reduce the environmental impact of its processes.
Tequila, Mexico’s emblematic drink, is nowadays one of the most recognized and protected spirits in the world. It is part of the culture, history and identity of Mexicans. Tequila has been, is and will be Mexico’s gift to the world!
Tequila production begins with the cultivation of the blue variety tequilana weber agave, and after a waiting period of 5 to 7 years, the agave is harvested (jimado), hydrolysed, the sugars are extracted from the agave, fermented, distilled and, depending on the case, bottled or matured.
We go back to 1600, when fermented beverages were already being produced in Mexico. After the distillation processes were introduced, the mezcal wine was created, which, later on, would become TEQUILA!
The tequila agroindustry, along with the Mexican government and academia, maintains a commitment to the planet and the environment, implementing actions to reduce the environmental impact of its processes.
Tequila, Mexico’s emblematic drink, is nowadays one of the most recognized and protected spirits in the world. It is part of the culture, history and identity of Mexicans. Tequila has been, is and will be Mexico’s gift to the world!
Tequila production begins with the cultivation of the blue variety tequilana weber agave, and after a waiting period of 5 to 7 years, the agave is harvested (jimado), hydrolysed, the sugars are extracted from the agave, fermented, distilled and, depending on the case, bottled or matured.