The story of tequila dates back to the day's of the conquistador Hernan Cortez. When Cortez came to Mexico, while searching for "The Indies" he discovered the local natives made a number of products from the maguey plant. The Tiquila Tribe, named for a nearby mountain, learned that by boiling and fermenting the maguey and other varieties of agave they could make a kind of wine beverage with ritualistic and medicinal properties. Then, in the 17th century, the Spanish introduced the distillation stage to the tequila wine and produced the beverage we know today as Tequila. In 1759 a Spanish entrepreneur, Jose Maria Guadalupe Cuervo was given the rights of tequila production by the King of Spain. In 1873 eight barrels of tequila were exported to the United States beginning what would become a very profitable relationship between the two countries. The introduction of the Mexican Rail System and a loosening of heavy taxation by the Mexican Government in the late 1800's increased export levels of tequila, but it wouldn't be until the 1960's that tequila would really be discovered by America as well as the international community. Now, as we enter the year 2000 tequila has become a popular drink for all types of people in a variety of lifestyles. Savor or shoot, party or relax, by yourself, with a partner, or with a crowd now is the time to say ...Salud Tequila!

"How Tequila Is Made"

A) The Agave plant grows to maturity(8-12 years) in the Jalisco sun.
B) The Jimador tends the agave till the time they harvest them, cutting off the outer arms.
C) The pineapple shaped heart of the agave is left, this is called the piña.
D) The Jimador cuts the piñas into quarters.
E) The quartered piñas are placed in ovens where they are steamed, this produces a sappy, sweet juice called aguamiel (honey water).
F) The aguamiel is put into the fermentation tanks and yeast is added.
G) The fermented product is put into kilns or autoclaves where they are distilled.
H) The finished product is either tequila or mezcal, depending on how much blue agave was used in the process. The more blue agave the better the final product.

Los Toros proudly presents our own Exclusive Tequila, hand-selected from a prestigious distillery in Arandas, Jalisco, Mexico. Our Tequila is an Authentic Reposado, and is made exclusively from 100% Blue Agave. We offer this treasure with great pride. Enjoy the superb flavor of Mexico!

Adobe Ovens

Used to slow cook the aguamiel in small batches.

Agave

Member of the lily family, not a cactus as commonly thought.

Aguamiel

(honey water) The quartered steamed crushed, piña's and water mixture that is fermented and then distilled to make tequila.

Añejo

(aged) Gold tequila aged a minimum 1 YEAR by law which makes for a smooth savory flavor which should be enjoyed like a single malt scotch.

Autoclave

Industrial kiln;s used in the boiling stage to cook large amounts of aguamiel.

Blue Agave

The best member of agave family for fine tequila production.

Gold

Tequilas that are aged and or see wood. Tasting smooth, vibrant and herbaceous.

Jimador

Workers who tend the growing agave plants on a daily basis.

Mezcal

Beverage produced of less than 51% of extracted sugars used are blue agave.

Piña

(pineapple) heart of the agave plant

Reposado

(rested) Tequila aged 3 - 6 months in wood barrels which mellows the taste giving hints of vanilla, spice and pepper.

Silver

Tequila not influenced by wood or aging.

Tequila

Beverage produced of more than 51% blue agave and grown in Jalisco region of Mexico.

Ph: (818) 882-3080  Fax: (818) 882-9553

Located at: 21743 Devonshire Street in Chatsworth, CA 91311
(2 blocks East of Topanga Canyon Blvd)

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