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Tequila is a traditional Mexican spirit made by distilling fermented agave juice. Tequila is made exclusively from the kernels of blue agave (Agave Tequilana) grown in specific regions of Mexico ('Jalisco', 'Michoacán', 'Nayarit' and 'Guanajuato'). In the tequila production process, the blue agave kernels (piñas) are roasted in ovens or autoclaves, the resulting juice is fermented and the fermented liquid is distilled twice in copper or steel stills.
Tequila may be matured in oak barrels, types of tequila: 'blanco' - not aged or aged for a very short time (strong, spicy, with a noticeable agave fruit flavour); 'reposado' - aged in oak barrels for 2 to 12 months (with milder woody, vanilla aromas); 'añejo' - matured in oak barrels for 1 to 3 years (complex, caramel, chocolate and spice notes emerge); 'extra añejo' - matured for more than 3 years; 'cristalino' - matured for a long time, but filtered to make it clear, while retaining its elegant, spicy aromas. Tequila is also drunk neat, but is particularly popular in various cocktails (e.g. 'Margarita', 'Paloma', 'Sangrita', 'Bloody Mary').
