DESTINATION MEXICO: TEQUILA MAKING

Widely 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

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HERE'S THE PROCESS:

Jimadors use tools to remove spiny leaves to expose the pina, or heart of the agave that is grown in iron-rich, volcanic soil.

John Johnston Creative

Agave is quartered.

Agave is quartered, stacked and roasted for days.

Roasted for days.

Suerte is known for manually crushing agave with a Tahona for 16+ hours.

Days of fermentation, then double distillation, filtration, then rest.

Charred white oak whiskey barrels now age tequila.

Hands-on bottling includes a final tequila rinse before filling. All so you can enjoy the flavor with family, friends and loved ones.

For Dia de Muertos Culturs partnered with Suerte for specialty giveaways.