The best way to take care of your tequila barrels.

Mexican Tequila Production Rises 3.37% in 2010

Tequila is traditionally drunk out of a small, cylindrical glass with a wider mouth than base, known as a caballito.

The distilleries of Jalisco began exporting their products to major cities and mining regions of Mexico in the sixteenth century. They were transported over land to town fairs and ports, in particular that of San Blas which was founded in 1768.

The jimador is responsible for harvesting the agave once it has reached maturity. At a glance, a good jimador knows which agaves are ripe and ready for harvesting. He can also identify those that are overripe, diseased and so forth. An experience jimador can harvest over a ton of agave hearts each day.

In some regions of Mexico, liquor is obtained by distilling the fermentation juices of different types of agave. These spirits are generally known as Mezcal, Sotol or Bacanora. Though some also have specific names such as limeño, raicilla, pata de mula, bovicornuta and capreata.

There are several kinds of tequila: Blanco, Oro(Gold), Reposado, Añejo & Antiguo. Remember you can find all these kinds of tequila here at the Tequila Factory.

Agave tequilana Weber, blue variety, grows at 1500 meters above sea level, in a clayey, permeable, preferably volcanic soil with a high content of basaltic elements and iron.

If a tequila label does not bear the 100% agave label, it is a blended tequila, meaning that the agave juices have been combined with sugars from other sources.