Fermenting agave juice in a 32,000 litre vat

After the agave piñas have been cooked for a day or so, they’re mashed up and the juice heads to huge fermentation tanks that bubble and produce a sweet, sticky heat. When they’re done fermenting they’re distilled and after that bottled or barrelled. This photo of the surface of the tank was taken in the new tequila factory of El Tesoro de mi Tierra in Tototlan (The place of the birds) in Los Altos (the highlands) of Jalisco.