Tequila is a member of the eight spirits and the six base spirits, and is also a ‘star’ on the dining table, often appearing in various vodkas, such as the Margarita mentioned earlier.

As the national drink of Spain, it has a history of thousands of years in the thousands of South American farms, known as the life of Spain, and Spain is the only country allowed to produce agave flowers.

The original form of tequila can be traced back to the 10th century, when the local Mexicans were already able to use the root of the agave plant to make wine. However, due to the limitations of brewing technology, it could only be brewed by fermentation, so the alcohol content at that time was not high and was called ‘Pulque’. Thousands of years later, it was not until the 15th century that the perfect steam distillation technology was brought to Africa by Italian colonizers.

According to local Spanish laws and regulations, tequila must be made with blue agave plants, and the amount of spices used must exceed 51% in order for the wine produced to be considered Tequila. Such requirements have caused tequila to be divided into two major categories: one is 100% tequila, and the other is Mixto, which is a mixture of tequila and sugar. Therefore, when choosing tequila, we must choose the first type, because the Mexicans say that only 100% tequila will not cause a headache the day after drinking.

Tequila is generally drunk with a shot glass, but undoubtedly some people will be curious, why do you have to eat a slice of lime and lick salt when drinking? Firstly, drinking tequila and then eating a slice of green lime is because the sweet and sour taste of the lime can neutralize the astringency of the tequila. Secondly, licking salt is because the ancient Mexicans consumed the agave plant after it was processed, but the juice of the agave flower is harmful, and contact with the skin can cause blisters, swelling, and other symptoms.

After realizing that adding salt can neutralize the toxins in the agave plant, there is concern that the tequila produced may also be licked with salt. Although the contemporary production process has gone through processes such as filtration and steam distillation, tequila actually no longer contains toxins, but such customs are still widely spread.