Jenny Feels Lonely
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00:00A TODO MÉXICO CON JENNY'S CORDA MAGLIA
00:30A TODO MÉXICO CON JENNY'S CORDA MAGLIA
01:00Welcome friends, we are very close to Cancun airport, as the planes have already heard.
01:04And what better than to come to Mexico, we have already traveled the entire Maya area, we have traveled a very large part of Tulum,
01:09and now we are getting a little closer to Cancun because we want to learn how to make tequila.
01:14You can't come to Mexico and not have a good tequila.
01:16Then we will think about mezcal, but tequila first, at least for Americans.
01:20Welcome, welcome, and we are here with Víctor Ponza. How are you?
01:23Hi, nice to meet you, welcome.
01:25He's a little embarrassed, but he's going to leave.
01:27He's leaving, he's leaving.
01:29Yes, I congratulate you.
01:30Thank you very much.
01:31It's super, I mean, not beautiful, it's a super beautiful place, super meticulous, with the arrangements, everything.
01:36Did you do everything?
01:37Yes, all the details were taken care of, it was done by hand.
01:39For a year this place was built, and I took care of everything and every detail.
01:44So he's the one that actually decorated everything, he did everything in one year.
01:48And how long ago did they open?
01:49A year and a half.
01:50And they've been open for a year and a half.
01:51Does he have a lot of competition on the way back or not?
01:53No one.
01:54He's happy, he's like no competition.
01:56At least what I was looking for is one of the few or maybe the only one that really shows how the process is, right?
02:02Yes.
02:03And why tequila? Why not mezcal?
02:05Tequila is ancestral, it's been around for hundreds of years, well, 100 years.
02:10And there was nothing close here, and we thought of doing something that people could get to know how tequila is made.
02:18Of course.
02:20So he's saying that the idea was because not a lot of people here were doing it, and nobody actually was doing it,
02:30the fact of showing you guys how to do tequila, and even the bottles are painted by hand, so yeah, you get a little bit of a taste.
02:50Mexicans can drink all day and not have anything.
03:06I can't even handle like three tequilas and I'm good, he's like a whole bottle.
03:19He said, you know what, if you get a hangover with my tequila, I'll give you the whole fabric, because it all depends on the quality of the tequila,
03:48and I promise you, he's saying that this tequila is not going to give you a headache, so you've got to be really careful in what you order.
03:52If you order a commercial tequila, then obviously you're going to get that crazy hangover.
04:09Kind of like beer, tequila, same thing.
04:11Alright guys, let's go do the tour, and we'll see you at the beginning.
04:41Hey guys, I'm Jenny, and I want to invite you to see our new show, A Todo México, which means To All Mexico, here in Miami TV.
05:12A Todo México with Jenny Skordamaglia for Miami TV.
05:22We continue in A Todo México.
05:34Alright guys, so we're going to go through the whole process now and learn how tequila is made.
05:37We're going to go through the whole process, you're going to take me, please don't rush us, we're going to learn the process well.
05:42We have time, we have time.
05:43Alright, great.
05:44Everything starts with the agave plantation.
05:48For us to be able to make tequila, we need to wait 7 to 10 years, depending on the region where the tequila is grown, but generally it's 7 years, to wait for the pineapple to grow from the ground, and to be able to process the tequila.
06:08So we have this here as a demonstration, right?
06:10This agave right now is one and a half years old, no, it's two years old.
06:14Two years.
06:15From when you started the project, right?
06:16Exactly.
06:17Are you going to use it when it grows?
06:19I think we should send them to be analyzed to see if it's possible.
06:21Analyzed.
06:22You can't make tequila in Cancun, or anywhere else, except in Jalisco, because tequila has a denomination of origin.
06:28It's like making champagne in Champagne.
06:31Where?
06:32In Champagne.
06:33Where?
06:34In France.
06:35You can't make cognac in Cognac, the region, so tequila is made in Jalisco.
06:40So it's a denomination of origin that you can't make anywhere else.
06:43You can, but you can't drink it?
06:45No, you can't.
06:46I mean, I can process it here, but I can't call it tequila, the bottle.
06:50It would have to be an agave distillate, aguardiente de agave, anything, but not tequila.
06:56Interesting.
06:57Okay, so you can only make tequila in Jalisco.
06:59If you make tequila here, it can't be called tequila, because the origin of tequila is from Jalisco.
07:03That's an interesting fact.
07:04I never knew that, so that's why it's so important to go through the tequila.
07:08We have to go to Jalisco, then.
07:09Let's go.
07:10We've got to go to Jalisco, then.
07:11Very good.
07:12So, from 7 to 9 years old.
07:14From 7 to 10 years old.
07:157 to 10.
07:16Good.
07:17We already have a pineapple about that size.
07:19No.
07:20Yes, it weighs approximately 40, 60 kilos, 80 kilos.
07:23There are many...
07:24Pineapple, pineapple, right?
07:25Yes, pineapple of agave.
07:26Ah, pineapple of agave.
07:27Not pineapple of fruit.
07:28That's what it's called.
07:29Does it grow like this for the number of years?
07:30Yes, it's below the ground.
07:33That's crazy.
07:35This is how big the pineapple is.
07:37It's called taona.
07:38And with this, we're going to remove all the leaves, which are these here.
07:43So, they remove all the leaves when it's big, and it looks like a pineapple.
07:47Of course, you told me pineapple.
07:48I thought it was a real pineapple, but I felt weird asking.
07:51Yes.
07:52But why am I here to ask, right?
07:54We cut the pineapple in half and put it in the oven for 36 hours on pure steam.
08:00So, okay.
08:01So, you take the pineapple out, you cut it with this in half and you put it in an oven
08:06all vapors, so it cooks for 36 hours.
08:09Pure steam.
08:13I see the steam.
08:15It's like a museum, you guys.
08:16It's like a museum.
08:17You won't see a real pineapple, but it would be good.
08:19You don't have to go to Jalisco for that.
08:20Yes, yes.
08:21Now that we have the cooked pineapple, it turns a brown color.
08:25It's already full of sugars and full of honey.
08:27Alone?
08:28Yes, of course.
08:29It drains like this.
08:30Does it taste like pineapple?
08:31No, it tastes like honey.
08:32Honey of agave.
08:33In fact, when we are roasting the pineapples, it's full of bees.
08:37Because all the bees go for the honey of agave.
08:39Of course.
08:40And you can eat it like this, with bites, and it drains like this.
08:43Is there no one who sells the pineapple?
08:46There in Jalisco, yes.
08:47How delicious!
08:48In the Tequila Route, yes, they sell.
08:49In the Tequila Route.
09:03In the Tequila Route in Jalisco, you are able to see it.
09:06Very good.
09:07It would be step number 1, 2, 3.
09:09Let's go to the grinding of the pineapple.
09:12Since we have, remember that the pineapple is baked, full of juices and honey.
09:17It is going to be crushed, it is destroyed.
09:19Either with a stone called taona, which is a concrete stone.
09:23There we do it, look at the wall.
09:24With the horse.
09:25Previously, horse, donkey were used.
09:27But now, because of the regulations of the animals, it is no longer allowed.
09:31Ah, how good!
09:32It is already forbidden.
09:33So, all the juices that we are going to get from the agave, are going to go into fermentation.
09:38Ok, so now the fourth part, I guess you could say.
09:41Back in the day, they used to use donkeys or horses.
09:43Now, because of the animal protection, no more.
09:46So, you actually have...
09:47And how is it going?
09:48To the engine now?
09:49Yes.
09:50To the engine.
09:51So, now they have like an engine, or machines that actually do the whole process.
09:53So, they are all going to be squished here.
09:56Good, after the squishing.
09:59Alright, this is it.
10:10I'm missing my margarita.
10:13Fermentation time.
10:28So, they put another...
10:32But they don't smoke it?
10:33No.
10:34No?
10:35No.
10:36Smoking is done either in barrels or in the cooking process.
10:40Ah, of course, you are right, in the barrels.
10:42In the mezcal.
10:43The mezcal is not cooked in the oven, it is not cooked under the earth.
10:46Ah, in mezcal you do it underneath the earth, not like this one, which is on top.
10:50So, he says that you can either do this in wood or in metal, right?
10:55And that would be the fermentation.
10:58And how long does it stay there?
10:59Three days.
11:00Three days.
11:01Ah, well, that's the quick part.
11:02Yes.
11:03And now that we have all the juices fermented, we do a distillation, a double distillation.
11:08Because, let's remember that for tequila, when it is distilled for the first time,
11:12the tequila comes out like 22 degrees, 23 degrees, 25 degrees.
11:16Like this, like this, they put it like this.
11:18When it comes out, when it goes to the second, it comes out at 55 degrees.
11:22I didn't know I had so much tequila.
11:24With reason.
11:25I don't know.
11:26And that one that goes down with water, 38, 35 is the minimum.
11:30You can't make a tequila below 35 degrees.
11:32It has to be at least 35 or maximum 55.
11:35That's why Mexicans hold back so much.
11:36They are used to it.
11:37Not every Mexican drinks tequila at 55 degrees.
11:39No, it burns your throat.
11:40Not everyone, but you do.
11:41Me neither.
11:43So, he says, interesting.
11:44So, tequila can't be lower than 35, how do you say, degrees?
11:48Alcohol.
11:49Alcohol, there you go, alcohol percentage, no less than 35.
11:53And it says that the strongest one is, what, 50, 55?
11:56And he's like, not every Mexican can handle the 55.
11:59I'm like, he can.
12:00He's like, no.
12:01I'm like, all right.
12:02A lot of 40 degrees, yeah.
12:0340, oh God, that's so much.
12:05I'm like, that explains a lot, that tequila is so strong.
12:08Now, how do you decide and how do you decide how much you want to give it?
12:12It depends on the days.
12:13No, once it's fermented, it's a totally natural process.
12:17It's fermentation.
12:18But how do you know what percentage it has and when you stop it?
12:21It's just that in three days, it's fermented and ready to be distilled.
12:28Okay.
12:29If you overdo it, it's wasted, it rots.
12:31Of course, okay.
12:32It's like tepache, you don't know about tepache.
12:35No.
12:37I'm learning, I'm new to Mexico.
12:39Fermented drinks, wasted.
12:42How delicious.
12:43It must taste very interesting.
12:46But if the tequila is fermented, it's distilled and it's white tequila.
12:50White tequila.
12:51And it has a percentage?
12:5255 degrees after the second.
12:54And there you start to lower the degree if you want.
12:57You lower it with bi-distilled water.
12:59Ah, okay.
13:00So that the tequila doesn't get cloudy.
13:01Now I understand you, okay.
13:02So once it's fermented, it goes to the distillation.
13:05Here it's 55 degrees and that's when you decide if you want to, I guess you could say,
13:08water it down with distilled water.
13:10There you go.
13:11And it gets softer.
13:12Yes, exactly.
13:14Yes.
13:16So the distillation, we do it in...
13:19What would it be?
13:20They're copper tins.
13:21Copper tins.
13:22It's done with a circuit.
13:23Copper.
13:24Everything is made of copper inside and it's done in the middle of the heat.
13:26Very expensive.
13:27Yes.
13:28Yes, copper is very expensive.
13:29Yes, very expensive.
13:30The water is separated from the alcohol and that's how we get the tequila.
13:32And this is the end of the tequila process.
13:35Then comes the secret, which is to embellish the tequila.
13:38Drink it.
13:39Ah yes, there's one left.
13:40So this is all copper inside.
13:42And how long does it stay here?
13:44It's a matter of hours.
13:45So it's fast.
13:46What takes the longest is to grow the pineapple.
13:49Yes, just from 7 to 10 years.
13:50I can imagine the pineapple plantations here in Mexico.
13:52Yes, yes.
13:53How nice it must be.
13:54We have to go to Jalisco.
13:55Yes, we're going to have to go to Jalisco, Mexico.
13:57So here, just a couple of hours and it's ready to go and you separate the water from the tequila.
14:01Okay.
14:05We're going to take a break and be right back.
14:15To all of Mexico.
14:17Miami TV presents the series from Mexico to the world.
14:21You're going to have fun.
14:23You're going to learn new things.
14:25You're going to love it.
14:27Many experiences, stories and adventures.
14:29Extensive hectares of forest and Mayan jungle.
14:32Jenny presents the mega studio of To All of Mexico.
14:35First level tourist facilities adapted to the natural ecosystem.
14:39And enjoy nature alive.
14:43With Jenny's Corda Maglia.
14:45You will enjoy spiritual experiences, tourism, history, the connection with the ancestral enigmas and the most unusual adventures.
14:56To all of Mexico.
14:57With Jenny's Corda Maglia.
15:02Remember to subscribe to our YouTube channel.
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15:16We continue in To All of Mexico.
15:22All right, so now let's get to it.
15:24To the bar, which is actually a beautiful bar.
15:26I absolutely love this.
15:27And I imagine you also painted the logo.
15:29That's right.
15:30It's nice because you have passion for what you do.
15:32Yes, a lot.
15:34It's not hard for me to come to work.
15:35Not at all.
15:36And less in a bar there is with tequila.
15:38But you don't always do the tours, do you?
15:40Right now, yes.
15:41Now, yes?
15:42So you have to drink with each tour that comes?
15:44No, it's not necessary to drink, but I don't do it almost.
15:47So you give them.
15:48I give them their tasting.
15:50Imagine, in the third tour it would already be.
15:52So the tequila.
15:53I'm going to give you one of the best I have.
15:55One of the best, okay.
15:56How beautiful the clay pots.
15:59That's so pretty.
16:01Okay, so he's going to get the exclusive out of the mini fridge right there.
16:06And I'm going to have one with you.
16:07Okay, let's inaugurate.
16:09The first time to come here.
16:11How beautiful are these, I love them.
16:13All these are brought from Tonalá, Jalisco.
16:16Where?
16:17Tonalá, Jalisco.
16:18It's bar, right?
16:19Everything is Jalisco.
16:20It's beautiful.
16:21Look how cute this is.
16:22I want one.
16:23I'm going to get one of these for my bar.
16:25I love them.
16:26Well, cheers.
16:27Cheers.
16:28And to come and drink tequila here in Cancun.
16:30Are we in Cancun or?
16:31Cancun, yes.
16:32Cancun.
16:33So we are going to Cancun.
16:34And then they continue to the airport.
16:35Very close, we are four minutes from the airport.
16:38Before, come a little before leaving Tulum.
16:42For example, which is where we are.
16:43And they are already on the plane and they are sleeping.
16:46Drink a few tequilas and ready.
16:48So that you rest.
16:49Cheers.
16:50Cheers, guys.
16:51Thanks.
16:52It smells good.
16:55You'll like it.
16:57It sticks, it sticks, it's a secret
17:01No, it got stuck on my lipstick
17:03No, it sticks on everyone
17:04Oh yeah?
17:06Stop being sexy
17:09That was crazy, wasn't it strong?
17:12Careful, it's not that you...
17:13Because it looked like I was drinking tequila all the time
17:15Look, it didn't do anything
17:16That's what I'm going for
17:17When it's a good quality tequila, it doesn't have to burn your throat
17:21If I give you a tequila, we're not going to say names, obviously
17:25You're talking about the ones I drink
17:27Exactly, that's why you're afraid of it
17:29A lot of clients come to me asking for lemon
17:32No, for these tequilas you don't need lemon
17:33I drink with lemon and salt, otherwise I don't drink tequila
17:35Yes, because it burns everything and you need to pass it
17:38With these tequilas of this quality, it doesn't burn you, it doesn't scratch you, it doesn't scratch your throat
17:42Which one did you give me? Can we see?
17:45This one is from here, do they make it here?
17:47Well, not here in Cancun, but...
17:50That's amazing, I love what we do
17:53And how much does a bottle like this cost? Can people buy it here?
17:55Here it's $129
17:59Well, it depends on how much you drink
18:00Exactly, it depends on the level of throat you have
18:04How nice!
18:10What's the name of the brand of tequila?
18:11Berrinche
18:13It also sounds very...
18:14Berrinche means tantrum, tantrum, like baby tantrums
18:18Berrinche of a baby?
18:19Kind of a baby tantrum
18:22That's what you got when you drank tequila, right?
18:24Exactly
18:26It's funny, it's called like a baby tantrum, that's the name of his tequila
18:29Well, so you start with the best one
18:32Do you want to try more?
18:33I'm scared, right? Because if you start with the best one, it's like...
18:35No, everything is fine, everything is good
18:37Do you like mezcal?
18:39I also have mezcal
18:40I don't like anything right now, but that was good, yes, it was good
18:44Luna mezcal
18:45I'm going to give you a nut cream
18:47You're going to like this one
18:48Let's see, that's...
18:50Nut cream
18:51Like a tequila, like a Baileys
18:54But...
18:56But it's going to be...
18:58It's going to be agave
19:00Oh, what a nice smell! Do you make that one too?
19:02No
19:03No? Would you like it?
19:04I'm going to take out the creams too
19:06For me, the creams are my favorites, always
19:09I love creams, they're my...
19:10You're picky
19:11I'm picky? Yes, I'm picky
19:13I love creams, creams are my favorite
19:15There's nothing else that they say that women always like the sweet, right?
19:18Or the sweet
19:19They like everything
19:20They like everything and nothing
19:23We're complicated
19:24Women are complicated, we don't know what we like
19:27Let's see, cheers
19:30That one has very little alcohol in it
19:3218% alcohol
19:34That one is made with agave?
19:35Yes
19:36This is pure agave, it's super sweet
19:39That one is also used... I put it a lot in the coffee
19:42I put cream in the sugar
19:44So you can get this as a cream?
19:45Yes
19:46Let's see, I want to see the bottles, that's how we buy
19:49We're going to buy the bottles to put the coffee in
19:51We're going to get fat with tequila
19:53No, but it does have alcohol, so you drink the coffee with a little alcohol
19:58It's a dessert
19:59A dessert
20:00Here we use it as a dessert after all the tequilas
20:03Well, Victor, come say hello
20:05We're going to go around the bar
20:08Thank you very much for having us
20:09It wasn't that hard, right?
20:11No, not at all
20:13Friends, we'll be waiting for you here
20:15Remember that you're coming, the tour is a little longer
20:18You also have the margarita, which you didn't give me
20:21I didn't give you a double
20:23But you gave me the dessert, so when you come, ask for it to try, it's exquisite
20:27And now we're going to give you a mini tour around so you can see it
20:38Do you want to say hello?
20:39Well, we'll be waiting for you here every day from 11 to 7 at night
20:42You can find us on social media, Tequila Factory Cancun
20:44On Instagram, Facebook, Booking, TripAdvisor, and everywhere
20:50Tequila Factory Cancun
21:09Tequila Factory Cancun