Ok, so maybe some distilleries wash their agave before cooking them, but of the distilleries that I have been to I have not seen or even heard of them washing the agave before loading the ovens.
Now, if we could just find a distillery that would be willing to do a run with "organic" agave and "chemically treated" agave to see if there is a difference in taste. Maybe when I win $100,000,000...but until then I will leave you all with this question--why is it that tequila that was produced before the shortage, plauge, boom, heavy use of pesticides, and the dumping of vinazas in the fields tastes better than it does now? And that's with all the producers saying that the process is the same now as it was "then".
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