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Art Mexicano
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The blue agave plant (Agave Tequilana Weber) grows in the municipalities of Amatitan, Arenal, Tequila, Atotonilco, Arandas and Tepatitlan, among others. Using their hands, the men take the agave, also known as maguey, and they strip it of its leaves. La pina, the heart of the agave, is the only part that remains. The heart of the agave is baked in clay and stone ovens. From the baked agave, the softened fibers are extracted which are squeezed and ground. The resulting liquid still needs to ferment in stainless steel containers. Next, a low flame distills the vapors and finally the liquid is placed in oak barrels until it has aged the desired amount of time
"Jimador en Hacienda Tequilera"
Acrylic on Canvas
6 fts x 18 Fts
Price $ 4,500 us
Hand paint table with Epoxy top
Acrylic on MDF, Red Oak Frame
30'' x 48''
Price $ 300 us
"Agaves en Hacienda Tequilera"
Acrylic on Canvas
6 fts x 18 Fts
Price $ 4,500 us
Hand paint table with Epoxy top
Acrylic on MDF, Red Oak Frame
30'' x 24''
Price $ 250 us
Previously known as vino de mescal, tequila has a history that dates from pre-Hispanic day. Don Jose Guadalupe Cuervo was the first to receive permission to produce tequila in 1765. Don Cenobio Sauza exported the product to The United States. Nowadays, Jalisco has more than 50 business that are dedicated to this precious nectar which is produced in three types: blanco(silver), reposado(rested) and anejo(aged). The blanco is colorless and has pure taste. The reposado is the same blanco tequila but it is aged at least two months in barrels. The hue resembles the color of the wood and the taste of the alcohol is smoother than that of the blanco tequila. The Anejo has aged for at least a year in barrels. The wooden barrels provide an oaky flavor and darker color.
