Since ancient times, it has become an element of tradition and authentic Mexico, which has managed to carve out a place for itself at the table of hundreds of Mexicans. Tequila is a distilled drink obtained from the fermentation of pineapple from a plant known asblue agave, also known as tequilana Weber.
According to our ancestors, the goddess Mayahuel, symbol of the fertility of the earth, was transformed into a maguey, and she gave the Mexica the gifts they needed to survive. One day a storm hit a field of agaves (magueyes) that were cooking their hearts, which caused them to hydrolyse the fructans and become a form of honey. The natives encountered this phenomenon and having tried it, they considered it a divine gift from Mayahuel, so from then on they worshipped it, using it in their ceremonial rites. Thus, in pre-Hispanic times, the people of North America worshipped the maguey for the great benefits it brought and it was also believed to have special powers.
Everything was used in the maguey, the leaves were used as fuel for the house, the fibres (called ixtle) were obtained for fabrics, paper; gel, to heal wounds and burns. Nails, needles and punches were made from the thorns; mead was obtained from the heart or pineapple, which with its fermentation was made into an intoxicating drink; also honeys and sugars.
The distillation process was not known until the arrival of the Spaniards, whom they had learned from the Arabs. Tequila, as we know it today, was born from the meeting of the two worlds, it is a crossbred drink, because, using a European technique, they knew how to make a drink from a natural and authentic American raw material.
After several stages of 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 is the basis for the production of tequila. Depending on the age, the type of agave and the shape of the cut, the pineapple weighs one hundred kilos or more.
The person who performs this very difficult and precise work is called a "jimador".
In the 1970s, tequila was recognised in Mexico as a symbol of national identity, which is why it received the designation of origin, both nationally and internationally. Only those persons and places authorised by the denomination of origin are allowed to produce tequila.
On 24 July 2006, UNESCO declared the Tequila Agave Landscapes 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 as an International Tequila Day.