May 28 2024 Tuesday Tequila

(posted 06/01/24)
Breakfast across the street from hotel – instant coffee but interesting food – Neil had burritos de tinga and I had mollete con carne. Next a distillery tour at La Tequileño. Then we went to the Tequila museum. Next came lunch on the plaza. We then did a Jose Cuervo (La Rojena) tour. Neil tasted and Reneé found an agave beer at a stand in the plaza. On the way back to our hotel we bought ice cream which we both agreed was not very good. We rested before dinner then walked to El Real Marinero and had chicken fajitas. It’s a good thing we’re walking so much because we are eating too much!

Again there was a political rally in the square.

We were sad to see that the famous bar, La Capilla, (Oldest bar in Tequila, supposedly one of the top bars in the world) was closed on Tuesdays…another day perhaps.

A street view
This is what happens to the remains after the sugar has been extracted, it is becoming mulch.
Reneé was on one side of the street
I was on the other side
This is what the Pineapple looks like.
Cleaning out the autoclave (or oven)
Pulling out a hunk to taste. Very sweet, literally dripping syrup!
This is the extracted sugar and some water that is headed for fermentation
Fermentation takes from 3 days to a week (depending on process) ending with about 7% alcohol.
After two trips through the stills, the Tequila is trucked to Guadalajara for bottling and aging. At this point it is probably about 55% or 110 proof. It must be diluted down to 80 proof to be sold in Mexico
A street view
The barrels
This is where we are
Just us
At dinner, This is Mexico and the fan is in the fountain
At the cultural center
This is where we learned the age of the city
This is Agave beer, pretty sweet

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