http://en.wikipedia.org/wiki/Tequila

  This gentleman riding the bike led us to the Tequila factory otherwise I don't think we would have found it

Don Kiko Tequila Factory

Blue Agave ready to go into the ovens - the tour guide told us that there are many hazards while picking the Agave such as tarantulas and scorpions. Each worker has to keep their immunity up by eating a scorpion once a month. This way when they are stung they do not get sick or die and do not require the antivenom shot. True? Not sure!

The Agave fermenting

The autoclave on the right is where the Agave is dried/roasted

This machine mashes the Agave and the remaining liquid is sent down the pipes

This is where the liquid becomes alcohol : distilled

The public area of the factory has a restaurant and gift area

Time to check out the different tequilas they make here

TYPES OF TEQUILAS : quoted from http://www.itequila.org/

Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue Agave:

Tequila 100% Agave. Must be made with 100% blue Agave juices and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Añejo.

Tequila. Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Añejo

The NOM standard defines four types of tequila:

Blanco or Silver
This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass).

Oro or Gold
Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas.

Reposado or Rested
It is Blanco that has been kept (or rested) in white oak casks or vats called "pipones" for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas have experienced exponential demand and high prices.

Añejo or Aged
It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.

Reserva
Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price.  

http://www.tequila.net/

John and I chose a bottle of the Reposado. Cost was 130 pesos ($13), I think it was a liter bottle

More scenery of the Blue Agave farms

Click here to continue on our trip with us.

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