Some say Old Town was reminiscent of the small town of Amatitán in the center of the tequila region of México. It was there that tequila (the distilled spirit) was born, and then perfected. Although the Aztec people had previously made a fermented beverage from the agave plant, long before the Spanish had arrived in 1521… when the Spanish conquistadors ran out of their own brandy, they too, began to distill agave to produce one of North America's first indigenous distilled spirits. Built atop an ancient villageknown for its delicious agave beverage, Amatitán was officially established in 1530. Padre José Feliciano de la Trinidad Eco- bado Romo was ordained in 1802, and purchased a beautiful ranch in Amatitan. It became known as Hacienda del Padre, with housing for the workers, livestock, all the elements needed to be considered a hacienda: “a great house,” a chapel, crops, and a business as he produced a fine vino mezcal…beginning the renown history of Herradura. The tequila bottled today is the result of over 135 years of dedication to craft, and the steps in the tequila-making process remain the same as in the old days. Today, it is made from start to finish in a modern facility, but the legacy of hand- crafted excellence remains. The skilled worker with the knowledge to harvest the agave is called el jimador. When the jimadores determine that the agave plants are ready for harvesting, 7 Tequila O l d T o w n O Old Town San Diego is known as the Birthplace of California, the site of the first Spanish settlement by Father Junipero Serra in 1769. Old Town’s rich history and culture permeates this small but important area that was once part of Mexico. It is steeped in tradition to this day and still reflects much of the heritage of the roots from its past. It is said that Old Town serves more tequila than any other place in the United States. &