You can't imagine how a great agave heart feels in your hands. Any second, I'm expecting his eyes to roll back in his head in a moment of ecstasy. This guy is passionate about his work. Perhaps a little background info is appropriate. The Mexican government heavily controls tequila production.
Lesser tequilas bolster the agave with cane sugar.
With a couple of exceptions, the agave must come from Jalisco. Kerr prefers to use mountain agaves from the hills outside of the town of Tepatitlan that are six to eight years old. The modern way to make tequila, championed by Jose Cuervo and Sauza, is to cook the agave's heart in a pressure cooker to bring out the sugars. The process takes six hours. Kerr slow roasts his for 48 hours in a brick oven.