The Raven of Tequila

By Rick Butler

“Why do they put a worm in Tequila?” I ask as my wife Irene and I sit sipping the caramel coloured elixir that provokes taste buds into doing the Mexican hat dance.

“Ah, Amigo,” answers our guide Angelica, who was born and raised in Guadalajara, “you need to visit the Raven to learn about Tequila.”

So our quest begins. Angelica arranged for us to leave Guadalajara, Jalisco Mexico’s capitol and financial centre, the next morning. After a one hour drive we arrive at Tequila where this luscious, soothing concoction is made.

Just outside the town we meet Cecilia and Ismael at an agave farm. This is to be my first lesson; agave is the main ingredient in tequila. Cecilia explains, “The agave plant takes 20 years to mature from a seed to the point that the plant is suitable for making tequila, but we can’t wait that long.” Ismael cuts off a miniature plant from the larger one and Cecilia informs us that this is a “baby” agave.

“An agave plant is both male and female,” she explains, “and by transplanting the babies we can harvest them in 7 to 10 years.”

Cecilia asks, “What do you think is inside the agave plant?” Irene thinks the centre is much like the meat of a coconut while I think it is similar to coconut milk. Ismael takes his sharpened axe-like tool and splits the plant wide open to reveal (you guessed it, Irene was correct as usual) a meaty, nutty interior. Upon shaking hands with Ismael, who has worked the agave fields for 38 years as a jimador and can prune up to 3000 plants a day and harvest up to 400 a day, I am astounded at the smoothness of his hands. I ask through Cecilia, as Ismael speaks no English, how is it that his hands can be so smooth? He very modestly relates it is because of the agave cream he uses. Well,. naturally Irene’s curiosity is peaked and she asks Cecilia where she can buy some of this cream. Cecilia states, “Ismael makes the cream himself.” With that he appears with a few jars of this magical potion and obviously has a ready made market.

Next stop is Jose Cuervo’s distillery. Cecilia informs us that they have been distilling tequila for over two centuries. “When the ‘pineapples’ (the term given to the harvested agave plants) come to us we steam them in these large steamers for 38 hours before

55% Alcohol and clear

the agave is ready for the next step.” The agave is then shredded to extract the juices and allowed to cool to 36 degrees Celsius and then goes through two distillations, at which time the clear intoxicant is 55% alcohol and is suitable for the most daring to drink or for lighting your barbecue. Three different types of aging barrels are used depending on the desired aging and quality. The higher the agave content and the longer the aging process is,

Reserva de la Fimilia

 the more premium the tequila. Jose Cuervo ages their tequila up to 7 years. Cecilia explains that they have five qualities ranging from “white” the least aged, to “rested” aged 2 months to 1 year, “aged” 1 year to 3 years, “young” a mix of white and aged, and “extra aged” from 3 to 7 years. Their premium brand is “a”. Only the most perfectly aged agave is chosen for this specially blended and superior tequila. With the greatest of care, this baby is blended with tequila aged as much as 30 years. Red wax is poured over the cap for additional sealing after bottling. Each bottle is individually numbered and a Mexican artist is commissioned each year to design a box which is unique to that year’s production. This Reserva de la Familia blend was first introduced to the market in 1995 to commemorate Jose Cuervo’s 200 year anniversary. Until this time it was a closely guarded secret to be enjoyed only by the Cuervo family.

At this point and with much anticipation I figure it’s an opportune time to ask Cecilia “So when do they add the worm to the bottle and what is its purpose?” She gives me a confused look, then glances at Angelica who responds, “Rick this is your next lesson for the day, tequila does not have worms in the bottle, that is Mezcal which is a different agave based spirits.” Silly me, I suppose you have already guessed that I am not one who imbibes tequila on a regular basis.

Cecilia then leads us to the best part of the tour, the tasting room. We sample margaritas that are so white, cool and delectable that just one leaves us yearning for more on such a hot day. We then have the pleasure of experiencing the premium Reserva de la Familia. Angelica takes this opportunity to show us the finer art of tequila enjoyment. “One must swirl the tequila around the snifter while holding it by the base, to indulge the eyes in the beauty of the legs, the sparkling amber colour and rich body of the tequila. Next you want to sniff it at three different areas around the glass, bottom edge, middle and top edge to allow the bouquet of the various aromas to linger and mingle in your nostrils.” To engage yet another sense we clink glasses and finally, what we have all been waiting for, the taste. We sip the tequila while breathing in over the liquid, as Angelica recommends, allowing the flavours to radiate before swallowing for a full and elegant taste extravaganza. The essence explodes in my mouth before sending a warm soothing sensation over my palette and all the way down to the tips of my toes…oh sooo smooth!

Upon leaving the Jose Cuervo distillery I notice a large black Raven in a cage which is as big as any I have ever seen and I have seen whoppers in northern Canada. I ask Angelica, “What’s with the ravens, a live one in a cage and I saw a large statue of one out front?” She smiled and says “Rick, this is your last lesson of the day, Raven translates to Cuervo in Spanish.”

With that, Irene and I bid hasta luego to Jose Cuervo’s distillery, a tranquil tequila induced warmth in our tummies and better understanding “The Raven of Tequila”.

Rick Butler and his wife Irene are Canadian travel journalists/photographers based in B.C. Canada. Through 61 countries to date they have been “trekking the globe with gentle footsteps” and are passionate about reaching a total of 100 countries.
Visit www.globaltrekkers.ca

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