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Tequila, known in the prehispanic stage as a divine elixir, for Indians believed it was a present from Gods, later, during the colonial stage; it was called “Wine Mezcal”.

A legend from the prehispanic time tells that, certain day, Indians of a Nahuatl tribe were collecting wild plants at a gully, when a lightning fell on a plant of “Agave” and it caught fire at once in the field and this FIRE cooked the plant. This plant spread a fine smell that impregnated the whole valley.

Indians, impelled by curiosity watched that the head of mezcal changed its colors from green into brown, they decided to try it and, when delighting with its sweet flavor began to collect heads of mezcal and to repeat the cooking through the use of fire.

Up to now, historians haven’t come to an agreement if it was an accident or Indians, having tasted the sweet flavor from the cooked heads or pineapples (because of its shape) mixed the mezcal with water and, because of the climatic changes, it fermented and it became a perfect soup from which a kind of yeast appeared generating a fermented liquid that converted itself in alcohol and it was named “Mezcal of Tepache”.

There are people who agree that that fact was merely accidental since pieces of cooked agave fermented when they were set (or abandoned) in water containers but, one way or another, the history of Mezcal started. (Now its name is simply Tequila).

In times of the conquest, when Indians and Spaniards lived together, knowledge was interchanged; the beverage was subdued to a rudimentary distillation, process that the Spaniards had learned from the Arabs, obtaining this way, a strong beverage and it received the name of “Mezcal wine” and it was the precursor of Tequila beverage.

The beverage was named “Mezcal wine” due to it was a product of the mixture of ancestral knowledge, culture and traditions of both peoples. The substitution of the former name of the Mexican beverage “Tepache” for wine due to, since for Spaniards was easier to call and identify, it and besides, they found a similarity in consistence, flavor and effects that provoked the fermented grape wine made in Spain.