Tequila, Jalisco is of one of the first cultures here that first produced an agricultural society here. The Tequila Route (Ruta de Tequila) and the Tequila Express were created with the aim of promoting the tourism of Tequila into the neighboring municipalities of El Arenal, Amatitan, Magdalena and Teuchitlan, which also contain important tequila facilities, as well as cultural and archeological attractions. Both also go through the vast blue agave fields that were recently named a World Heritage Site. The Tequila Route was created and is supervised by the Consejo Regulador del Tequila, which regulates the production and authenticity of the liquor
Tequila higher yield of esters produced. During the fermentation process, ethanol is oxidized and one of the main compounds produced are acetaldehydes, which adds the flavor necessary for the final product of tequila. For example, isovalderaldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor. The agave plant contains many phenolics such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. It also contains eugenol which can deliver a hint of spicy flavor to the tequila. Since the production of tequila involves heating, Maillard browning reactions occur, and furans are