Probably Mexico's most famous export,
tequila is produced in only two regions,
near the town of Tequila
and near Tepatitlan.
Tequila means the rock that cuts,
a phrase that originated from
the fact that the town of Tequila,
Jalsico is surrounded by obsidian,
the sharp rock created by hot lava.
Tequila is distilled from the sap of the
mature blue agave plant
also called the century plant.
There are other varieties of agave,
from which mezcal is produced,
but by Mexican law,
only blue agave
can be used to make tequila.
Mexican law also says that tequila
must contain 51% blue agave,
with the remainder being cane or other sugars.
Tequila made from 100% blue agave requires
goverment inspection
to certify it's authenticity.
White tequila is ready after distillation,
requiring no aging.
Gold tequila is usually aged
in oak casts for 3 to 4 years,
although Mexican regulations
do not state a minimum aging period.
Tequila anejo, however,
must be aged at least one year.
Maybe only tequila itself
could rival the popularity of Margaritas.
People are discovering the subtlety and smoothness
of premium tequila,
either straight-up or on the rocks.
Premium tequilas are made without the
sugar syrup added to cheaper tequilas.

Categories of Tequilas:

Blanco:
This is fresh, unaged tequila,
crisp and dry in taste.
It is not heresy to serve it
with a twist of lime.

Reposado:
Aged in oak barrels at least two months,
tequila reposado is smoother and potentially
more flavorful than blanco.

Anejo:
After spending at least a year in oak,
tequila anejo may become as dark and complex
as Cognac or the finest whiskey.
It deserves to be sipped slowly.

Hundreds of drink recipes for Tequila
Tequila Drink Recipes

For even more recipes
that included tequila go to the
Margarita Page