More so than any other alcohol, tequila undoubtedly holds the power to make a person sigh with blissful memories – or shudder with horrid ones. But why? One highly developed theory to account for this well-known phenomenon is that most people are tragically uneducated about the joys of this unique Mexican beverage, and how to properly savour it.

The most crucial component to a quality bottle of tequila is that it boasts three essential words: ‘100% de agave’. Do not waste precious time, money or health if the bottle does not include this critical phrase. Otherwise, the tequila is cheap and likely mixed with inferior tonics such as grain alcohol: a certain recipe for disaster. Contrary to popular belief, pure tequila is meant to be appreciated unaccompanied by salt and lime.

Tequila is made from the roasted hearts, or piñas, of the blue agave plant of Jalisco, Mexico. Harvesting these honeyed bulbs is unusually tedious and labour intensive. Picture a giant pineapple crossbred with a cactus, weighing up to 200 pounds; they take six - 12 years to ripen and must be harvested by hand beneath the excruciating Mexican sun. Roasted agaves are distilled and aged in oak for varying lengths of time to make clear, golden, or dark tequilas (young Blancos, middle-aged Reposados, or older Añejos). Luckily, the toils of these labourers yield some of the most fruitful and delicious spirits on earth.

Raw agave hearts (piñas) are cut in half prior to being cooked.

Cooked agave piñas ready for shredding and processing.

Shredded agave pulp is placed on a conveyor belt to the juice extractor.

MEXICO'S FIRE JUICE

“Tequila is Mexico. It’s the only product that identifies us as a culture,” said Carmelita Roman, widow of the late tequila producer Jesus Lopez Roman in an interview after her husband’s murder, but just where does it come from?

The history of this fiery beverage is as exotic as the drink itself, dating possibly to 1000BC. Locals made a fermented drink called octli or pulque from the Blue Agave plant, but it was the Spanish conquistadors who introduced distillation, apparently motivated by the fact that they were running out of their drink of choice, brandy. Mass production started as early as the 1800s but it was only in the early 20th Century that it spread north to the USA , and much later, in the late 1980s and 90s that it achieved worldwide appeal, including the lick, slam, suck (salt, tequila, lime/lemon) method so popular in bars everywhere.

THE WORM

There is a worm - called a gusano, in some types of Oaxacan mescal, although not in premium brands, but you will never find this, or any other caterpillar in tequila. www.ianchadwick.com/tequila/ myths.htm

DID YOU KNOW?

Outside of Mexico, the only place in the world that produced an Agave ‘tequilalike’ spirit was right here in South Africa, but unfortunately they are no longer in business.

4 COPAS produces the world’s only certified organic tequila and is committed to doing their part to improve the well being of the earth, the farmers and those who love their tequila. At the time of going to press, we were unable to confirm its availability in South Africa, but watch this space! www.4copas.com

Don Julio Blanco
Perhaps the most popular blanco in Mexico, Tequila Don Julio Blanco is tart and vibrant and just as crisp and clean as it appears. Its simple purity enables it to be drunk on its own or used in tequila based cocktails.

Don Julio Real
Aged in white oak casks for five years, the tequila family’s crème de la crème is oppulent and aromatic with a distinctive, earthy flavour and succulent aftertaste. The bottle is handcrafted with pewter agave leaves.

Gran Patrón Platinum
Triple-distilled, oaky and as rich and smooth as cake batter. The crystal bottle is encased with a silver bee pendant and the master distiller inspects each bottle.

Gran Patrón
As close to perfection as Tequila can get. 100% Agave nectar in a hand-crafted solid crystal bottle. The exquisite attention to detail, complete with its own handcrafted corkscrew, declares treasure has been found.

Herradura Selección Suprema Añejo
The 49 months that Suprema spends in an oak-barrel cocoon is what produces its eccentric, smooth-bodied flavour. Widely referred to as Mexican cognac this is a rich and unconventional sipping tequila.

Jose Cuervo 1800 Reposado
This is a delicious, mid-range spirit with loads of personality, not to be confused with its cousin known as Jose Cuervo Especial. Great as a mixer for cocktails or on its own.