The first step in the process is our Blue Weber Agave, also known as Agave Tequilana. This plant is very different from all other types of Agave.
There are hundreds of different types of Agave in Mexico – but there is only one that is used in the production of tequila. Here are some interesting things to know about this special plant:
- Blue Agave is a large succulent with fleshy, spiky leaves that can grow up to two meters high.
- Believe it or not – it’s not a cactus. In fact, it’s part of the Lily family.
- It can take nearly a decade for one agave plant to reach maturity and be ready for harvesting.
- It was named after Franz Weber, a German naturalist who classified it at the turn of the 20th century.
- The plant was used by the Spaniards to create the first agave distillate after conquering Mexico in the 16th century.
- The small town of Tequila was where the blue agave plant naturally grew, so it became famous for producing the most delicious form of the drink.
Blue Weber Agave has different flavors depending on the region where it is grown. For example, some have sweet, earthy notes, while others have a more intense herbal taste. Here in Jalisco’s Los Altos region, our Agave is grown at approximately 6,800 feet above sea level. The cool and dry climate allows the plant to mature more slowly – so the piña (the heart of the Agave) grows larger and sweeter.
All of our Agaves are carefully grown by the Estate of Felipe Camarena and his family. The Camarena family has been growing Agave in this region for six generations. They don’t use growth accelerants or harsh chemicals. Agave ‘quiotes’ or stalk are also allowed to grow on some of the strongest Agaves to harvest seeds and allow pollination. Sustainable farming practices ensure a less negative impact on the region and its water supply; it will also provide a more healthy and robust agave supply.
Mature Agaves are the best Agaves for making tequila. Maturity is reached when the sugars in the plant are at peak levels. You can tell by testing the Brix level using a refractometer. Experienced Agaveros can also tell just by looking at the plant.
Think of it like a banana – would you rather cook with the tart, unripe green one or the ripe, sweet, flavorful brownish-yellow one? We thought so!