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T H E
H I S T O R Y O F T E Q U I L A |
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| The pre-Hispanic ancestors used the heart
of this plant- called Magey in this case to extract Pulque,
a very sweet and easy to ferment liquid, which continues
its fermentation even in the stomach. With the arrival
of the Moorish and Spanish settlers, the fermentation
process was refined to produce a popular drink called
Mezcal wine or tequila Mexcal (named so for its topographical
origin) from the Agave, from which fermented juices it
is obtained through further distillation. |
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At one point in history, in 1538 the first law to control
the production of Mezcal Wine was issued, and in the early
eighteenth century the first distilleries were founded.
In 1758 all production and sales of alcoholic beverages
was prohibited by the Spanish king, law which lasted for
10 years. At the end of this period the largest tequila
houses were founded,
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La Taberna de Cuervo, the Tequila Sauza company
in 1873.
Tequila Herradura in 1870.
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| From then on, the distillation of Tequila
has been refined and in the 19th century new norms to
guarantee the quality of the drink have been imposed upon
the manufacturers by the Tequila Regulatory Council (agave
growers, tequila producers, and government). |
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