From Wine Country to Agave Country: Two Drinks, Two Stories - San Francisco Bay Times
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From Wine Country to Agave Country: Two Drinks, Two Stories - San Francisco Bay Times
"As Napa vintners assess grape readiness this fall, another harvest unfolds 2,000 miles south in Tequila, Mexico. There, skilled jimadores (farmers who harvest agave) read the readiness of Blue Weber agave plants through generations of inherited knowledge and intuition. While Bay Area wine enthusiasts can discuss vintage variations and terroir for their favorite wines, many remain unfamiliar with the generational craftsmanship behind tequila: the very same spirit that has outpaced wine sales for two consecutive years [see this report: https://bit.ly/3Id2fzl ]."
"Margaritas and tequila shots are a popular way to imbibe in our LGBTQ+ community. Tequila and its sister spirits, mezcal and raicilla, have long been Gay Gourmet favorites. But how much do we really know about harvesting agave, the plant that provides the flavor of tequila? And how is that different from the wine country harvests that we're more familiar with here in California?"
Margaritas and tequila shots are popular in the LGBTQ+ community, and tequila, mezcal, and raicilla are longstanding favorites. Skilled jimadores in Tequila, Mexico assess Blue Weber agave readiness using inherited knowledge and intuition. Tequila has outpaced wine sales for two consecutive years, yet the agricultural and production artistry behind tequila is less familiar than wine. Blue Weber agave plants require a minimum of five years to mature and each plant is harvested only once, creating a patient cultivation cycle unlike annual grape harvests. Agave cultivation emphasizes generational craftsmanship, long-term timing, and singular culmination after years of tending.
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