MX22: José Cuervo

If you come to Tequila you must take the tour. We learned about the entire tequila making process. We started in the blue agave fields outside of town. Here our jimador was Ismael. He began at age 7 and has 55 years experience. He showed us how the agave is maintained, cut and harvested. Each of these piñas are 50 to 100 pounds.

Back at La Rojeña (the distillery) the piñas are cut into smaller pieces by hand and loaded into the ovens. The juice is squeezed out and the magic begins. The smell is a luscious sweet odor present throughout the area.

Our guide taught us how to taste tequila (blanco, reposado and añejo), followed by lunch. Finally down into the cave we went to taste the prized extra añejo tequila. Yes, I bought a bottle!!

We finished the evening with dinner and a stroll around this beautiful town. I'll be back.