With all this talk of Mexico and our #MeForMexico competition (which you can still enter here by the way) it’s inevitable our minds turn to the native drink which we’ve all blamed for our vague recollection of the night before.
But there’s so much more to this drink, than just the ritualistic method of shotting it with a lick of salt and a slice of lime.
For instance, we reckon you won’t have known (cause we didn’t) that…
- There are 4 different types of tequila
Also known as silver Blanco is a clear tequila that is not aged and fresh and fruity in flavour.
Joven or gold tequila usually isn’t aged and caramels are added to create a rich, tawny colour.
Reposado or “rested” tequilas are aged in wood tanks or barrels for at least two months and are mellower than the Blancos and Jovens.
Añejo tequila must be aged in oak barrels for twelve months or more and is gold to amber in colour with a soft, smooth, complex flavour.
- Tequila is like Champagne Not that we’re encouraging you to drink flutes full of the stuff! In the sense that it has a ‘Domination of Origin’ or called after the place it’s produced to you and me.
- Tequila once required human sacrifice or blood The Aztecs believed tequila was a gift from the Gods, so to ensure plentiful supplies would offer a human sacrifice.
- Tequila is derived from the blue agave plant – not a cactus as many (including us) may have thought.
- Tequila goes bad If it’s barrel-aged for too long, it doesn’t necessarily go bad, but you end up with something more like whisky (not necessarily a bad thing either!)