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Like champagne, cognac, and some fine wines, tequila can only be produced in five regions in Mexico—Guanajuato, Michoacán, Nayarit, Tamaulipas, and Jalisco, though far and away the largest producer is Jalisco.
To be classified as tequila, a spirit must be at least 51% derived from blue agave (with the rest made up from another neutral spirit), though many brands today up the ante and use 100 percent blue agave.
During the 1918 Spanish flu epidemic, patients were instructed to drink tequila with lime and salt to ease their symptoms. Today, tequila isn't considered a cure, but might still help sooth sore throats, ease congestion and aid with sleep.
This page was coded by Divya Mistry 🌵