DESTINATION MEXICO:
TEQUILA MAKING
HERE'S THE PROCESS: 60
Fall 2020 | www.CultursMag.com
John Johnston Creative
W
idely regarded as the drink consumed in small doses and often chased with salt or lime, tequila has a reputation as a drink for partiers. Yet in its country of origin, historically it’s known as a sippable drink to be enjoyed quietly with friends, perhaps at the end of a leisurely meal or the start of a memory-making evening. Tequila is made from the succulent called agave with fleshy leaves that take years to mature and flower. Agave is grown in a limited section of Mexico and more than 90 percent of the production comes from a regulated area in Jalisco, central Mexico. We spoke with the experts at Suerte Tequila, specifically because of their approach to the process — which honors the age-old traditions of tequila-making. While many well-known tequilas are made from the same distillery in Mexico, often distinguished only by their packaging and marketing, Suerte takes its time to create a quality product. We love this photo journey from agave to tequila — and we especially love the recipes added to our Yucatan-inspired CultursCelebrations! Let us know what you think on social @Cultursmag
Jimadors use tools to remove spiny leaves to expose the pina, or heart of the agave that is grown in iron-rich, volcanic soil.
