Tequila wine is a distilled wine made from agave through distillation. There is a legend among Indians that the gods in the sky hit the tequila growing on the hillside with thunder and lightning, and created tequila wine. According to the legend, it is known that tequila was early in the ancient Indian civilization. In the third century of the Western Yuan, the Indian civilization living in Central America had already discovered the technology of fermentation and brewing. They used any available sugar source in their lives to make wine. In addition to their main crops, corn, and local common palm juice, agave, which is not low in sugar but also juicy, naturally became the raw material for making wine. Pulque wine made from agave juice after fermentation. On the other side of the Atlantic Ocean, before the Spanish Conquistadors brought distillation to a new level, agave had always maintained its status as a pure fermented wine. Later, they tried to use distillation to improve the alcohol content of Pulque, and distilled liquor made from agave was produced. Because this new product is used to replace wine, it got the name Mezcal wine. After a long time of trial and improvement, the embryonic form of Meal wine gradually evolved into the Mezcal/Tequila we see today, and in the process of evolution, it was often given many different names, Mezcal brand, Agave wine, Mezcal tequila, and later became the Tequila we are familiar with today — the name is taken from the town where the wine is produced.
As the name implies, the main raw material of tequila wine is tequila, a native plant from Mexico. Its stem is huge. The mature stem of tequila usually weighs 100 kg. The local people often call its stem “heart” of tequila. Agave “heart” is rich in juice, and sugar content is very high. The main raw material for brewing wine is the sugar in the juice of the grass heart (bulb).
Post time: Oct-11-2022