National Geographic Travelのインスタグラム(natgeotravel) - 12月13日 22時07分

Photo by @andy_bardon | Since 1904 the Rosales family has been producing tequila just west of Guadalajara, Mexico. Three generations later, they continue to stick to tradition at their distillery named Cascahuin, meaning "Mountain of Light." Here the family loads blue agave into an earthen pit to be cooked for days on end. The juice is eventually extracted from these cooked "pinas," fermented, and bottled to become what we know as tequila. Most modern distilleries use a more industrial method with machinery and additives to create the flavor and color they want. But the Rosales family has gone back to their roots. In collaboration with sustainability expert David Suro, they have brought back the true artisanal process that was used generations ago—much to the delight of connoisseurs. Follow @andy_bardon for more images from the road less traveled.

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