Tequila is the national drink of Mexico - It can be declared as such due its integral part in the nation's history, ecology and culture. It is named after the town Tequila in the state of Jalisco in central Mexico. Tequila can only be produced in certain areas authourised by the Mexican registering organisation - These being the towns near Tequila and certain zones in nearby states.

The tequila liquor is produced from a fermented and distilled extract of the blue agave plant (a succulent, not a true cactus). To be a true "100% Agave Tequila" the beverage must be produced from a certain species and produced according to strict quality control and manufacturing standards.

A Brief History of Tequila

The native population of Mexico, centuries before the Spanish conquest were producing an alcoholic beverage called pulque. Pulque is produced by extracting the juice of ripe agave and fermenting it much like beer. Such civilisations as the Aztecs who dominated the region that is now modern Mexico city produced and drank pulque. The plant it derived from was regarded as sacred, being part of the ancient mythology. As such, the alcoholic liquor was similarly linked to this mysticism.

After the arrival of the Spanish and their conquest of Mexico, the population changed through marriage and cultural mixing of the Old World with the New. The Spanish Mexicans familiar with the technology of wine and liquor production took an extract similar to Pulque and distilled it - as a brandy or whisky would be - into Tequila or "Mezcal Wine".

Through the refinement of the process the nomination "tequila" came to mean that liquor produced using these methods and made within the Tequila region.

What is Mezcal and What is Tequila?

Throughout Mexico "mezcal" is also produced. This liquor is fermented from an agave extract, without having to meet the standards that make it "tequila". Mezcal can be much like tequila or somewhat different - It can be made from species that differ from the blue agave and be subject to adulteration. There are many fine mezcals, but a tequila must meet certain standards.

Worms?

The so called "tequila worm" is sometimes found in bottles of mezcal. This larva lives in agave and in certain regions of Mexico they may add the worm to the bottle - although fine bottles of "100% Agave Tequila" never have a worm added. Most likely the legendary mind-altering effects of this creature relate to the amount that has to be drunk out of the bottle to extract the pickled larva.

The Making of a Fine Tequila

Tequila production begins with the farming of the blue agave. This large, greenish-blue, spiny, long-leafed plant is left to grow until it reaches about 10 years of age. When it is mature a skilled harvester - the "Jimador" - will chop off the radiating leaves. What is left is known as, and somewhat resembles a big pineapple. These are then baked and crushed to extract a sugary liquid. Through fermentation and distilling, the white tequila liquor is produced.

The new tequila - white tequila is bottled and drunk as such. The lesser brands being rather harsh and often end up in foreign bars as "tequila slammers" and other devices for producing rapid intoxication. However the tastiest "100% Agave Tequila" as loved by a connoisseur, is further aged in wooden barrels. Rather like a brandy, tequila develops its character and a slightly darker colour through this aging.

The Appreciation of Tequila

A fine, aged tequila is "reposado" or "anejo" - "rested" (for 2 to 11 months) or "aged" (for more than a year). The quality will vary from brand to brand, but is drunk alone and sipped to savour the taste. Outside of Mexico, good aged tequila is often hard to find, leading many to think that tequila is a clear liquor with turpentine-like qualities. Much as a brandy enthusiast would appreciate a fine cognac or armagnac, there are many tequilas that can be enjoyed for their fine flavour. If this appreciation is not taken in moderation, the drinker may risk experiencing visions of the people and their gods that originally discovered the intoxicating properties of the blue agave.

How to Drink Tequila

Tequila is best drunk in a "caballito" (Spanish for a little horse) - a cylindrical, tall but small round glass - Usually big enough to hold a couple of fluid ounces. It is drunk as an aperatif, and is a fine prelude to a hearty Mexican meal - A pit barbeque fiesta, or a dinner of Northern style goat kid, for example. Many like to drink the finest tequilas at room temperature, to enjoy their characteristic flavour. Others prefer it frozen: When served it is slightly syrupy, smooth on the tounge - and may help cool you down. Many drink it alone, or accompanied by a caballito of lime juice and perhaps another of sangrita - a spicy red drink. The three caballitos side by side are sipped alternately. Against a white background - the green lime juice, the pale tequila and the reddish sangrita match the colours of their national home - the flag of Mexico.