{"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<div class=\"jetpack-video-wrapper\"><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"768\" height=\"432\" 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><\/div>\n<p>(embedded from YouTube)<\/p>\n<p>&nbsp;<\/p>\n<h3>How Tequila is Made<\/h3>\n<div class=\"jetpack-video-wrapper\"><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"768\" height=\"432\" 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><\/div>\n<p>(embedded from YouTube)<\/p>\n<p>&nbsp;<\/p>\n<h3>Agave Harvesting<\/h3>\n<div class=\"jetpack-video-wrapper\"><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"768\" height=\"432\" 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><\/div>\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 [&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}]}}