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Our Year of Adventure
We were going to have a walk round the town and after looking at the map decided we should walk down 'Calle 41-A'. The reason behind the choice was it was pretty much the only road that was at an angle in a town built on a grid - like Broadway in New York City.
We never expected to stumble across a 'Times Square' but we did come across Los Tres Toños Tequila Tour & Tasting Room. David was of course extremely keen for a free educational tour to get a better understanding of the manufacturing process of tequila...knowing full well there would be a chance to sample to goods at the end. As it turns out, we got to taste the tequila before the tour - and it was really good stuff, no need for salt and lemon to help keep it down. We were drinking the 3 and 5 year olds though and they could easily be sipped on and enjoyed. The tour afterwards was actually very interesting too and we learnt how the alcohol is extracted from the agave azul (the only agave that can produce tequila). The plant with the bulb can weigh up to 110kg but produces only 10 litres of alcohol. The white tequila is the direct product of distillation, but the best taste comes out when it is let to age in the barrels getting softer tones of the wood.
In a good mood, we carried on down the very picturesque Calle de los Frailes with cobbles and pastel coloured buildings when a woman shouted over to us. Did we want to have a free tour of the Chocolate Shop...you didn't have to ask Maria twice. We needed to have the tour first this time, not too long but equally as interesting explaining the origins of chocolate. The word actually originates from Mayan language. Cacao beans were used as money; with 4 you could get a rabbit, with 1000 you could get a slave. The tasting part probably lasted twice as long as the tour. After tasting bitter 100% Mayan chocolate, we were given every possible of combination of chocolate with something...honey, chilli, milk, ginger etc. All very tasty and supposedly healthy being all organic, but David drew the line when she showed him the Chocolate Shampoo...ahh, it's not for drinking...the tequila from earlier was not helping!!
We never expected to stumble across a 'Times Square' but we did come across Los Tres Toños Tequila Tour & Tasting Room. David was of course extremely keen for a free educational tour to get a better understanding of the manufacturing process of tequila...knowing full well there would be a chance to sample to goods at the end. As it turns out, we got to taste the tequila before the tour - and it was really good stuff, no need for salt and lemon to help keep it down. We were drinking the 3 and 5 year olds though and they could easily be sipped on and enjoyed. The tour afterwards was actually very interesting too and we learnt how the alcohol is extracted from the agave azul (the only agave that can produce tequila). The plant with the bulb can weigh up to 110kg but produces only 10 litres of alcohol. The white tequila is the direct product of distillation, but the best taste comes out when it is let to age in the barrels getting softer tones of the wood.
In a good mood, we carried on down the very picturesque Calle de los Frailes with cobbles and pastel coloured buildings when a woman shouted over to us. Did we want to have a free tour of the Chocolate Shop...you didn't have to ask Maria twice. We needed to have the tour first this time, not too long but equally as interesting explaining the origins of chocolate. The word actually originates from Mayan language. Cacao beans were used as money; with 4 you could get a rabbit, with 1000 you could get a slave. The tasting part probably lasted twice as long as the tour. After tasting bitter 100% Mayan chocolate, we were given every possible of combination of chocolate with something...honey, chilli, milk, ginger etc. All very tasty and supposedly healthy being all organic, but David drew the line when she showed him the Chocolate Shampoo...ahh, it's not for drinking...the tequila from earlier was not helping!!
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