Under a large canopy stand two rows of stainless steel ovens, large enough for a grown man to stand inside upright with 4 feet of headroom, where tons of piñas are baked each day, their first stop on their way to becoming their destined spirit, tequila. From the ovens, conveyer belts transport the cooked agave along their journey where their sweet juices are extracted.
Baked agave in stainless steel ovens at Cazadores.
Photo Credit: ©2006 Colleen Graham licensed to About.comMore About Tequila
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