The famous drink of Mexico has not been a favorite of mine since my college days.  I saw way too many football games in a horizontal position, as a result of too much tequila and Mountain Dew or Squirt during the pre game festivities.  A group of friends and neighbors decided to indulge in a cheap “happy (several) hours” at Chevy’s a few weeks ago.  Chevy’s offered $2 jello shots, and $3 tequila shots, along with cheap beer and Mexi-Cali appetizers.
 
Tequila is traditionally made from the blue agave plant, which surrounds the city of Tequila down in Mexico.  Tequila is near Guadalajara in the western highlands of the Mexican state of Jalisco.  The red soil there is conducive to the growth of the blue agave, with more than 300 million plants harvested each year.  Each area produces a distinct taste, with the Highlands producing a sweeter tasting tequila, while the lowlands produce a more herbaceous fragrance and flavor.
 
     
 
As expected, Mexican law dictates that tequila must come from the state of Jalisco, and four limited areas of Guanajuato, Michoacan, Nayarit, and Tamaulipas.  Mexico retains the exclusive rights to the word, “tequila”, resulting in lawsuits against countries trying to use the word.
 
Tequila is quite potent with 38 to 40% alcohol or 76 to 80 proof).  It can be bumped up to 110 proof by certain tequila producers, though most tequila is 80 proof.  It was first produced in the 16th century near the town of Tequila, founded in 1656.  The Aztecs deserve credit for making a fermented drink from the agave plant, under the name of octli first, then later pulque.  When the Spanish arrived and ran out of their brandy, they distilled agave, which became North America’s first indigenous distilled spirit.
 
The first mass-produced tequila began around 1600 by Don Pedro Sanchez de Tagle, the Marquis of Altamira.  True to form, by 1608, the Jalisco government began taxing the tequila from his factory.  Today’s tequila was produced in Guadalajara in the early 19th century.  It was Don Cenobio Sauza, founder of Sauza Tequila, who first exported tequila to the United States.  Shortly thereafter, Chevy’s was founded (just kidding!!!)  It was his grandson that proclaimed that real tequila can only come from the state of Jalisco.
 
Since the 1990s, tequila has undergone some changes.  Brown-Forman bought Herradura for $776 million in 2006.  A tequila called ultra aged must be aged three years.  Fortune brands bought both Sauza and El Tesoro brands.  Most tequila now is distributed by large multinational organizations.  There are over 100 distilleries making nine hundred brands of tequila in Mexico.  In 2004, tequila was allowed to be flavored, and remain under the tequila name.  Pure agave tequila cannot be flavored.
 
 The famous blue agave plant
 
There are only two basic types of tequila, mixtos and 100% agave.  Mixtos use not less than 51% agave, with other sugars making up the balance of the product.  The 100% agave tequila is harsher (blanco or plata) while reposado and anejo are smoother and subtle but complex.  Tequila does take on the flavor of the wooden casks, mellowing the harshness of the alcohol. 
 
The tequila worm is strictly a marketing ploy that began in the 1940s.  The worm is actually a moth larva which lives on the agave plant.  Finding the worm on the plant indicates an inferior or lower quality product.  The record price paid for a one liter bottle of premium tequila
was $225,000 in Tequila, Jalisco by Tequila Lay.

 
Tequila may be consumed in a variety of ways.  The traditional way is to drink it straight with salt and a slice of lime. In Mexico, they drink tequila the old fashioned way, straight, no lime or salt.  Some regions make a sangrita, which contains tequila, orange juice and grandine and hot chilis.  If I were to drink tequila again, I would have the bandera.  It consists of three shot glasses, filled with lime juice (green), white tequila, and sangrita(red).  Outside of Mexico, the salt and lime are the most common accoutrements.  It is basically the training wheels of the tequila world, or lip, sip, suck.

 

The margarita is by far one of the most popular drinks in the US.  The traditional margarita is made with tequila mixed with an orange flavored liqueur (usually Triple Sec), and lime or lemon juice.  It can be served shaken with ice, on the rocks, blended with ice or without ice.  A variation I prefer is the replace the Triple Sec with Grand Marnier.  In fact, in my case, replace the tequila with ice or premium vodka.

 

Many tequila fans moisten the back of their hand, then pour the salt onto it.  The method that I have seen, that creates a little more interest, is to lick or moisten the neck of the opposite sex.  Then the process becomes lick the salt off the neck, down the shot, and grab the slice of lime out of that persons mouth with yours!  It is a sure way to get a party going, anywhere, anytime.

 

The best tequila for under $50 is Corralejo.  For a mere $100, the Don Julia 1842 is the best and extremely smooth.  Many local tequila drinkers prefer Silver Patron.  Which ever one you choose, just do not choose the under $15, or you will be sure to bring back bad memories of my college days.  You know who you are: FG, DT, RM, AD.