Fidel Bazaldua

22 February 2017
Engl 2116 008
Progress Report
TO: Consejo Regulador del Tequila
FROM: Fidel Bazaldua
DATE: 22 February 2017
SUBJECT: Tequila Progress Report

Summary
The craft of making tequila has been around for centuries, with pulque
being the first iteration, leading into mescal, then tequila the staple
liquor of Mexico. My progress report will explain where tequila is now
and how new technologies and techniques may change its future.
The following topics will be covered:
o The origins of tequila
o The modern version of tequila
o The future of tequila
o Affect of Technology

Tequila Origins
Pulque is widely recognized as the first iteration of Tequila as a drink. It
was consumed by many Mesoamerican cultures such as the Aztecs and
Mayans. Pulque came from the maguey plant, now recognized as the
agave plant. The maguey was allowed to mature for a minimum of
twelve years to produce the best sap or aguamiel as it is known to the
locals. The aguamiel was then collected and put into barrels for the
fermentation process in which mature pulque seeds act as the
fermenting agent, with fermentation taking 7 14 days. Through only
the fermentation process pulque remained low in alcohol content
averaging around fifteen percent.

Modern Tequila
Tequila is a form of Mezcal specifically cultivated from the blue agave,
set apart by distillation from the original agave liquor, pulque. No
longer is sap collected from the bud of the plant but instead the whole
plant is cooked to make the center soft and malleable for squeezing.
The juices are then fermented similarly in oak tubs in preparation for
 distillation to really bring forth the alcohol content and subtle flavors.
The Consejo Regulador del Tequila (CRT) closely monitors the
production and quality of tequila requiring producers uphold its
mandates to maintain tequila status. A more traditional process for
making tequila is preferred among connoisseurs with deviations and
new techniques being frowned upon.

Tequila Future
The future of tequila does not hold any major changes to its production
process, traditionalistic ideals being the law of the land. Small changes
have been made here and there where possible, for instance the
milling of cooked agave has been almost completely mechanized with
the standard mule being removed from the process. Since most
tequileros resist change of any kind for fear of losing the trademark
flavor and integrity of tequila, only small changes should be expected
in the future.

Conclusion
The last major change in tequila came with distillation, which
essentially was only an addition to the fermentation process that was
already in place. Technology can only make small changes in a
community where tradition is a premium.

Working Bibliography
"El Pulque, Bebida de los Dioses." Restaurantes de Mexico, El portal nmero
uno de restaurantes en Mxico. N.p., n.d. Web. 21 Feb. 2017.
Williams, Ian. Tequila: a global history. London: Reaktion , 2015. Print.