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Our Visit to Tequila - Mary and our guide, Abel, outside a small family run distiller
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To make Tequila - Harvest the Piñas from the 7 to 10 year old Blue Agave - This is a demo display, it's really done by jimadors in the field
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A batch of Piñas awaiting roasting
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Loading up the oven for a 24 hour steam roast
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After roasting, the starch has been converted to sugars and the Piñas are ready for shreading and pressing to extract their juice
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Keeping things clean at the back of the ovens
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The juice then goes into these open top fermenters
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To become Mosto (Must), a low alcohol agave beer, that's then twice distilled to make Blanco Tequila
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