Tequila refers to the strong spirits. It is made from the Blue Agave plant - a huge plant, which, apart from the external resemblance, has nothing to do with the cactus. The native land of the beverage was also called by this plant: translated from the aztec "Mexico" means "place of the agave." From an agave extract a core, and from it receive a product for fermentation. This method has been actively mastered by the inhabitants of the town Tequila (Jalisco), from which came the name of the drink.

Sometimes for the production of tequila can be used and other alcohols, such as corn or sugarcane, however, in order the drink could be called tequila, it must be more than a half composed of the blue agave. If apply a few species of agave, this drink gets the name of mezcal. Mezcal also has a lower degree of purification - is subjected to a single distillation, and tequila - a double one. So tequila, produced without the addition of other products, which has on its label the proud inscription "100% blue agave" considered the best one. The production of tequila is concentrated in the north-west of the country, and the rest types of mezcal are extended in the east.

Types of tequila:

Blanco (silver) - tequila, made from the agave plant, which has a double distillation process and immediately poured into bottles. Sometimes towards this sort of tequila is added more natural ingredients to give a more vivid color and flavor. As additives is used caramel or infusions on different grasses. This drink is called Joven. If the bouquet is complicated by the infusion of oak bark (wood shavings), then the tequila is called Gold (Gold).

• The rested tequila refers to a completely different class. The word A«ReposadoA» appears on it, when tequila is given to insist in a barrel. The term of infusion varies from 2 months to 1 year.

Anejo - an elite sort, the so-called old tequila. Here, the term of aging is already holding more than 1 year, and the most expensive varieties can withstand up to 10 years. The quality of the raw materials for such exposure should be very high, because the majority types of tequila obtain the most striking properties in the age of 5 years. Barrels must be singular at this - their age is around 50 years, and the previous contents should be bourbon, sherry, whiskey, etc. There are varieties of tequila, which insist in brand new barrels - they differ by the special sharpness of taste.

At all times the alcoholic beverages were in demand. Each drink has its own unique recipe and taste. Tequila is accepted to drink with the use of salt and lime. Tequila should be drunk from narrow short glasses for aperitif or digestive. The main representatives of tequila are Olmeca, Sauza and Cuervo.