Agave, a succulent native to hot, arid regions, is a shapeshifter of sorts. It’s best known for tequila and mezcal, but it ...

(Jose Cuervo uses the metal tanks and says it takes, on average, 50 to 60 hours for a batch to be ready to distill; Patrón uses a mix of both, with its pinewood-fermented agave taking at least 72 ...

When folks around the country think of agave, they picture hotbeds ike Guadalajara, Mexico. Tucson aims to challenge that ...

From there, the liquid is fermented in large tanks for a week with natural yeast developed from the blue agave plants themselves. The distiller is also fabricated by the Waikulu team, Turner said ...

and Amatitan with large distilleries where the agave ‘pineapple' is fermented and distilled. The property is also a testimony to the Teuchitlan cultures which shaped the Tequila area from AD 200-900, ...

Tequila, North America’s oldest spirit, traces its roots all the way back to the 16th century, when indigenous people began producing a fermented beverage from the agave plant known as pulque.

and Amatitan with large distilleries where the agave ‘pineapple' is fermented and distilled. The property is also a testimony to the Teuchitlan cultures which shaped the Tequila area from AD 200-900, ...

the heart of the spiky agave plant. The piñas are harvested, cooked for 24 hours, crushed, and then fermented until a low-alcohol liquid emerges. Barajas fortifies the mixture with tequila until ...