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Jimadors use a Coa de Jima to harvest the agave plants at
Agabe Tequilana
October 2007
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Traditional copper
alambique used at
Agabe Tequilana
October 2007
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Raw agave hearts, cut in half, are loaded into adobe ovens to cook.
Agabe Tequilana
October 2007
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Hacha - an axe or hatchet used in the harvest of agave hearts.
Agabe Tequilana
October 2007
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An old stone tahona, no longer used, still remains in the processing area.
Agabe Tequilana
October 2007
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An old stone tahona, no longer used, still remains in the processing area.
Agabe Tequilana
October 2007
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Jimadors work in the fields trimming the leaves (pencas) from agave plants at Agabe Tequilana
October 2007
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A jimador uses a file to sharpen his coa de jima to cut agave plants in the fields at Agabe Tequilana
October 2007
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Bottles of 1921 Tequila are dipped, by hand, into hot wax to ensure a well sealed bottle.
Agabe Tequilana
October 2007 - DSC_3501 - D2X
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Labels are applied to bottles of 1921 Tequila by hand, then inspected, to insure the best quality control.
Agabe Tequilana
October 2007 - DSC_3504 - D2X
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A Coa de Jima and steel hammer are used by Jimadors to harvest the agave plants at Agabe Tequilana
October 2007
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Bottling, labeling and packing of 1921 Tequila is done by hand.
Agabe Tequilana
October 2007
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The ceramic label for 1921 Tequila is placed by hand on the bottle at distillery Agabe Tequilana
October 2007
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Jimadors use a Coa de Jima to harvest the agave plants at
Agabe Tequilana
October 2007
DSC_3568 - D2X
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