Arriba for tequila!
Many of us have been subject to the effects of one too many margaritas –but few of us know that there’s ample cause to celebrate this indigenous spirit, too. Eve Kalinik leads the toast for tequila
Real Nutrition
PHOTOGRAPHS: GETTY IMAGES; ISTOCK
Tequila is derived from the Mexican blue agave plant and, to make it, the plant must mature for at least eight years, at which point the piña, or heart, will be distilled. Just like Champagne can only be called champers if it comes from that specific region, unless tequila is made in Mexico, it can’t be called tequila. Like any decent spirit, the purer, the better, and ideally you want to go for the 100 per cent agave tequila, as many of them can contain only 50 per cent agave with the rest made up of artificial fillers. Tequilas will also be categorised depending on how long they’ve matured, and that can be anywhere from two months to three years. Hardcore tequila peeps will drink theirs neat over ice if it’s the real-deal stuff, but most of us like a bit of lime juice and salt with our shot as the bracing minimum.