[gsars1]

Originally Posted by don_Azul

For the most part, modern pesticides are purposely air and light sensitive and do not hang around more than a few weeks after application. Unlike older pesticides such as DDT, these modern chemicals are meant to kill quickly then break down. Hence I doubt much, if any, are left by the time the agaves hit the ovens, let alone after the 18-24 hour bake. And besides, were there any left over after the ovens fermentation would be stymied as the yeasts would also be affected. So without any scientific evidence to back my statement, I'd say no, there are no pesticides left at the first distillation step, let alone in the final product.

Finally something that makes sense, thanks don Azul. I also think the pinas are washed prior to processing as well which would also remove most residue, before they are shedded and baked.