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Tequila and Mezcal
Tequila is made from the Weber’s blue agave plant in specific regions of Mexico. Mezcal is the spirit associated with the “worm” in the bottle. To be called tequila, the spirit can only be produced in five areas of Mexico, the largest of which is the state of Jalisco. Jalisco is further divided into two distinct geographical regions, the highlands and the lowlands.
margarita An icy Margarita with a salted rim.
Mezcal is made throughout Mexico, but mostly in the state of Oaxaca, from many different varieties of the agave plant, although the agave espadín is the most widely used. It tastes similar to tequila, but is heavier in body and is known for a smoky flavor. Some brands of mezcal put a “worm” in the bottle, which is actually the larval form of two types of insects. Some say the worm adds flavor, others see it as just a marketing tool. “Con gusano” on a label indicates the inclusion of a worm.

You can sip these spirits in a tequila glass, drink shots with salt and lime, or mix them into a Margarita or Tequila Sunrise.

Bottles labeled just as “tequila” are mixto tequilas made with just 51% blue agave, with the other 49% of the mix coming from other sugars. Tequila made with 100% blue agave will be clearly labeled as such.

Silver, Blanco and Plata tequilas are clear and not aged. Joven, Gold and Oro tequilas have added color or flavor. Reposado is aged a minimum of two months, but no more than 11 months. Añejo is aged between one and three years. Extra Añejo is aged a minimum of three years.

Shop Spirits by Type: Tequila