{"id":4653,"date":"2018-11-27T13:12:10","date_gmt":"2018-11-27T17:12:10","guid":{"rendered":"https:\/\/opuntiads.com\/oblog\/?page_id=4653"},"modified":"2025-09-28T19:26:57","modified_gmt":"2025-09-28T23:26:57","slug":"tequila","status":"publish","type":"page","link":"https:\/\/opuntiads.com\/oblog\/tequila\/","title":{"rendered":"Making Tequila"},"content":{"rendered":"<h2>Tequila is made from agaves.<\/h2>\n<p>Tequila agaves are plantation-grown in neat rows across Jalisco and other designated regions, dominated by large, blue-glaucous <em data-start=\"128\" data-end=\"146\">Agave tequiliana<\/em> var. azul. Plants typically take 6\u20138 years to mature, and fields are maintained as clonal monocultures propagated from offsets. Harvest is labor-intensive and hazardous: skilled jimadores use a sharp <em data-start=\"347\" data-end=\"352\">coa<\/em> to slice away the spiny leaves (<em data-start=\"385\" data-end=\"393\">pencas<\/em>), exposing the heavy, starchy <em data-start=\"424\" data-end=\"430\">pi\u00f1a<\/em>. The pi\u00f1as are then cooked\u2014traditionally baked in brick <em data-start=\"487\" data-end=\"495\">hornos<\/em> or steamed in autoclaves (some producers use diffusers)\u2014to convert inulin into fermentable sugars, and crushed to extract the sweet juice. That <em data-start=\"640\" data-end=\"647\">mosto<\/em> is fermented with yeast and subsequently distilled into tequila.<\/p>\n<h3>The Agave Harvest<\/h3>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/jJQlQkumrvU?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>(embedded from YouTube)<\/p>\n<p>&nbsp;<\/p>\n<h3>How Tequila is Made<\/h3>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/vVGQC1rmiTQ?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>(embedded from YouTube)<\/p>\n<p>&nbsp;<\/p>\n<h3>Agave Harvesting<\/h3>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/4oDimPYQOdE?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>(embedded from YouTube)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tequila is made from agaves. Tequila agaves are plantation-grown in neat rows across Jalisco and other designated regions, dominated by large, blue-glaucous Agave tequiliana var. azul. Plants typically take 6\u20138 years to mature, and fields are maintained as clonal monocultures propagated from offsets. Harvest is labor-intensive and hazardous: skilled jimadores use a sharp coa to slice away the spiny leaves (pencas), exposing the heavy, starchy pi\u00f1a. The pi\u00f1as are then cooked\u2014traditionally baked in brick hornos or steamed in autoclaves (some producers use diffusers)\u2014to convert inulin into fermentable sugars, and crushed&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4653","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/pages\/4653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/comments?post=4653"}],"version-history":[{"count":2,"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/pages\/4653\/revisions"}],"predecessor-version":[{"id":6289,"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/pages\/4653\/revisions\/6289"}],"wp:attachment":[{"href":"https:\/\/opuntiads.com\/oblog\/wp-json\/wp\/v2\/media?parent=4653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}