TEQUILA
the National drink of Mexico, dates back to the days of the Aztec
Indians. The name originated from a tribe of indians in the State of Jalisco
named "Ticuila Indians". The Indians had mastered a process of distilling
an extract form the Agave tequiliana, a succulent, native to the State of Jalisco.

This process is still used today and only the agave produces "true" tequila that is certified by
the Mexican government with the symbols DGN on the label. Even today the process is
still done by hand as was mastered by the indians from the heart of the agave. The large
pinapple shaped heart is roasted in a fire pit for 24 hours and then shredded & ground by horse
powered mills. Once extracted, the juice is fermented in ceramic pots, and then it is distilled in copper
pots, to produce the traditional clear & colorless tequila.

There are many, many different varieties of tequila, cheap & expensive, light & dark, good & bad, and
probably the latter has left you with memories you would prefer to forget. The dark or gold tequila is
achieved by being aged in oak barrels from 6 months to several years. If the bottle states
"Reposado"it has been aged 6 months or "Añejo" has been aged for at least three years.

In Mexico, a fine tequila is appreciated as a fine wine or cogniac, and is shared among friends &
relatives at special occasions. Three of the most well known tequilas are José Cuervo, Sausa and
Herradura, however some say the best is home made...Herradura uses the most traditional distilling
methods and by many is believed to be the best tequila in Mexico.

Tequila is served in many drinks, most popular is a "margarita" yet the preference seems to be straight
with a side of beer or mineral water. One tasty drink you may wish to try is 1 part tequila, 1 part coke
cola, 1 part mineral water with ice...however there are many, so experiment...Pancho’s on Calle
Hidalgo in Cabo San Lucas, boasts they offer over 160 types of tequila and a taquila tasting lasts one
hour, so you might check that out...