Since ancient times, it has become an element of tradition and authentic Mexico, which has managed to earn a place at the table of hundreds of Mexicans. Tequila is a distilled drink that is obtained from the fermentation of pineapples from a plant known as blue agave, also known as tequilana Weber.
According to our ancestors, the goddess Mayahuel, symbol of the fertility of the earth, was turned into a maguey, and she gave the Mexica the gifts necessary to survive. One day a storm fell on a field of agaves (magueyes) cooking their hearts, which caused that by hydrolyzing the fructans, they became a form of honey. The natives encountered this phenomenon and having tried it they considered it as a divine gift from Mayáhuel, so from that moment they worshiped it, using it in their ceremonial rites. Thus, in pre-Hispanic times, the people of North America worshiped the maguey for the great benefits it brought and it was also believed that it had special powers.
Everything was used in the maguey, the leaves were used as fuel for the home, fibers were obtained for fabrics, paper and fabrics; sage, to heal wounds and burns. Nails, needles, and punches were made from the thorns; from the heart or pineapple mead was obtained, which with its fermentation obtained an intoxicating drink, also honeys and sugars.
The distillation process was not known, until the arrival of the Spanish, that they had learned from the Arabs. Tequila, as we know it today, was born from the meeting of the two worlds, it is a mestizo drink, since, using a European technique, it was known how to make a drink from a raw material, natural and authentic from America.
After several stages for the growth of the blue agave, when it reaches the stage of maturity, the “jima” is carried out, in which the leaves of the plant are cut to release the pineapple, which concentrates the sugars and which is the basis in the production of tequila. Depending on the age, the type of agave and the shape of the cut, the pineapple weighs one hundred or more kilos.
The person who performs this very arduous and exact job is called a “jimador.”
In the 1970s, tequila was recognized in Mexico as a symbol of national identity, which is why it was given the designation of origin, both nationally and internationally. Only the people and places authorized by the Denomination of Origin are authorized to produce tequila.
On July 24, 2006 UNESCO declared the agave landscapes of Tequila in Jalisco, Mexico as a World Heritage Site, in addition to the industrial structures and, to celebrate this event and of course, tequila, it was established on July 24 as an international tequila day.
And well, cheers !