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About Loco J’s – History, Activities, and More

History of Tequila

The Agave

Agave tequilana, commonly called blue agave, is the most important economic product of Jalisco, Mexico, due to its role as the base ingredient of tequila. The plant's core is the main component, making it suitable for preparing alcoholic beverages.

The plant's humble origin is native to the states of Jalisco, Colima, Nayarit, and Aguascalientes in Mexico. The heavy concentration of minerals in the soil gives a reddish tint while helping to absorb water. Blue agave plants grow into large succulents with spiky fleshy leaves, reaching over 7 feet tall.

Tequila is made only from a specific cultivar of Agave tequilana called 'Weber Azul.' Tequila is produced by removing the heart (piña) of the plant in its seventh to fourteenth year, depending on the growth rate and whims of the harvester.

The Piña

Piña means "pineapple" in Spanish. In Mexico, it is also used to describe the heart of the agave because it closely resembles a pineapple. The piña is the main motif in the agave world and suffuses tequila and mezcal culture.

Its key image often triggers nostalgic associations about agave distillates' handmade nature and the agave's centrality to Mexican culture.

For example, Fortaleza tequila has a ceramic piña on the bottle top, repeatedly seen in marketing and media coverage of agave distillates. These piñas weigh 100-200 pounds when harvested. The agave is stripped by the Jimador, who cuts off the spiny leaves with a tool called coa de jima, which resembles a standard hoe.

Cooking

There are three main methods used to make/cook tequila today.

1 – Artisanal Process Horno is the traditional, old-world' time-tested' cooking method. Oven cooking takes longer and is more labor and time intensive, but one can usually taste the difference. Slower cooking of the agave hearts tends to create a sweeter, smoother drink with less bitterness in the finish. Cooking in a horno takes the flavors of the oven and imparts them within the profile of the tequila made.

2 – Autoclave – This is the more modern, faster, and high-pressure way to cook, but it often doesn't allow all the bitter parts to be discarded while it cooks. Not only do these types of ovens cook much faster, but they don't normally impart any flavor or characteristics (like the horno method) into the agave, creating a much cleaner and more sanitized, sharper but less complex spirit.

This does not necessarily mean that the spirit is of lower quality. Autoclaves are more efficient, sometimes larger, and more modernized companies use this cooking method.

3 – Diffuser Process – Uncooked, underdeveloped pinas are loaded into a shredder via a conveyor belt and come out as raw fiber.

This is considered the 'microwave of cooking.' The final product is more profitable to the manufacturer but is of lesser quality. This method disrespects the agave itself and embarrasses the great spirit of Mexico and its traditions.

Then there’s Mezcal…

Mezcal gets its smoky flavor during the production process. The piñas are cooked in earthen, rock-lined underground pits in a style similar to making barbacoa. The cooked agave is then crushed, combined with water, and allowed to ferment. Tequila is mezcal, but not all mezcal is not tequila. All mezcals are made from agave plants; tequila is made from one particular species—the blue agave—while smokier mezcal is the rustic cousin of tequila.

Fermentation and Distillation

The cooked, shredded precious juices called "mosto" are combined with water and transferred to large fermentation vats. Yeast is added to accelerate the process of converting sugars into alcohol. Each tequila company keeps its own yeast a tight secret. This process takes about 3-10 days, depending on ambient temperature.

Once fermentation is complete, the mosto usually is double distilled in copper pot stills (alambiques) or in stainless-steel column stills to increase alcohol percentages. The first distillation is called "ordinario," and the second is called "tequila." At this point, the product has an alcohol content of 55% (110 proof) – therefore, it is diluted with distilled water to reach an alcohol content of 40% (80 proof).

Aging

The tequila is placed in white American or French oak wine barrels for aging.

Clear (Blanco) Silver (Plata) is not aged in a barrel.

Reposado is rested in barrels or casks for typically 3-6 months.

Anejos are rested in barrels for at least one year. Some companies use different barrels or casks to impart a different flavor or color into the product. Sherry wine casks or port wine casks can also be used.

Extra Anejo must be aged at least three years in barrels or casks.

Bottling

Mexican laws state that tequila can be produced only in Jalisco and limited regions of Guanajuato, Michoacan, Nayarit, and Tamaulipas.

"Tequila" is a protected name and product exclusive to these regions, much like Champagne which is only from Champagne, France. Sparkling wine can be from anywhere.

Tequila is tightly controlled and monitored by the Mexican government. Tequila must be produced in accordance with regulations outlined by Norma Oficial Mexican (NOM) – The 4-digit number identified on tequila bottles assigned by the Mexican government. This number identifies where the product is from. 100% agave tequilas must have a NOM on the bottle.

Tequila Challenge

Please complete this form to be officially entered into the Tequila Challenge. Once you are in, just let the manager on duty know each time you try a new tequila. The management team will track your entries in the challenge.

Tequila Tastings

We host tequila tastings once a month. Check with us to see when our next one is.

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Supporting Local Little Artists

We proudly support Cave Creek Middle School! Art students are welcome to bring their artwork in for sale. The profits go directly to Cave Creek Middle School.

We’re happy to answer any questions you might have or read your feedback. Click here if you have any questions or comments.

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