National Tequila Day in USA

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. Tequila has an appellation of origin.

The hearts of the plant, also known as the piñas, are cut out, cooked, ground down, and fermented to make tequila. That means that unlike fruit-based beverages like wine, which can be harvested seasonally and regrow from the same plant, the agave plant is used up after it is harvested and a new one must be grown from scratch.

Tequila's predecessor, called “pulque,” was imbibed as early as 150 B.C. by the inhabitants of ancient Teotihuacan, a civilization that pre-dates the Aztecs. Scientists believe it was an important part of their diet. Yes, you read that right.

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. Most brands that use pure blue agave will note it on the label, but as a general rule of thumb "mixto" tequilas made with a lower percentage of agave are typically cheaper.