The Wonderful Savor of Mexico

Tequila, a spirit or distilled beverage, is a acclaimed liquor that emerged in the town of Tequila in Jalisco, Mexico. It is made of the extraordinary Maguey or the blue agave tequilana weber plant, which is home-grown to Mexico. Most tequilas are constituted of around 35-55% alcohol, although their alcohol load is still subject to the age of the liquor (oro or gold, blanco or white, reposado or rested, añejo or vintage, and extra añejo or extra aged).

A shot of tequila is mainly served with a jot of salt and a slice of bitter lime or lemon. To guzzle this, the drinker must lick their wrists and put a jot salt. Then, he ought to lick off the salt and bite a thin piece of lime after drinking the whole shot of tequila – a drinking method called the tequila cruda or training wheels. Although some people, especially the original Mexicans, like to drink it without a chaser, most people prefer to drink it with a lime because according to drinkers, the salt eases the burn of the liquor and the sour lime balances or sometimes, enhances the flavor.

In Mexico, however, tequila is mainly ordered with a sangrita or a sour and spicy drink that is made from grenadine or tomato juice, orange juice, and hot chiles and they drink this by sipping equal shots of sangrita and tequila alternately.