<\/span>\n Step 1 \u2013 <\/span>\n\t\t\n\t\t\t\t\tHarvesting\t\t\t<\/h1>\n\t\t
The planting, tending, and harvesting of the blue weber agave plant remains a manual effort that relies on centuries-old know-how that has been passed down from generation to generation. The agave used in Etereo's tequila is grown in the distillery\u2019s own fields in the lowlands which have been cultivated for three generations. The plants grow in neat rows for six to ten years and are meticulously tended until they are ripe and ready to harvest.\nThe harvester, or \u201cJimador,\u201d removes the agave leaves with a sharp curved tool called a coa. The Jimador trims the 200 plus leaves that protect the heart or pi\u00f1a of the agave until the whole heart is extracted from the ground. Only the heart, or \u201cpi\u00f1a,\u201d of the agave plant is used to make tequila. Mature pi\u00f1as weigh in between a hefty eighty and three hundred pounds; however, the size of the agave heart is not nearly as important as its sugar content. The older the agave, the longer the pi\u00f1a will have to accumulate the starches that will convert into fermentable sugars. Approximately 15 pounds of agave pi\u00f1as are required to produce one liter of delicious tequila.<\/p>\n<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t