The highlands of Jalisco are home to the blue agave maturing for harvest in 7-10 years. There are more than 160 varieties of agave but only the blue represents the best for tequila.
The jimadors harvest roughly over 300 pinas per day using this tool called a ‘coa’, a heavy flat blade hoe tool.
The heart of the agave or piña can cause a bit of an allergic reaction if exposed to the skin, the core is similar to fresh hearts of palm but can make your throat itch.
The result is a cross between artichoke and a pumpkin, it tastes as delicious as the aroma. The cooked agave is run through the mill to remove all the sugars leaving only a fibrous organic waste that is later composted. The resulting brown liquid is fermented similar to a beer with proprietary yeast and distilled twice, first in a pot and finally in a column.