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November 26, 2009
Tequila comes in all shapes and sizes
Tequila comes in all shapes and sizes

Tequila. Mexican firewater best endured with a line of salt and washed away with a bite of lime, right? A macho drink that’s knocked back in shots and the roughest, toughest cowboy is the one who doesn’t gag.

That’s what I used to think. With the honourable exception of margaritas, tequila, for me, was the stuff of undergrad, dare devil booze-ups and stag parties that were likely to end messily.

Well, after a night spent tequila tasting at the Voodoo Rooms in Edinburgh, I have seen the light. Thanks to the wise counsel of master distiller Miguel Cedeno and tequila ambassador Tomas Estes, I have a new found respect for the product of the agave tequilana Weber blue plant.

An agave planatation
An agave plantation

Before last night, the words I would have used to describe tequila would have been searing, acidic and queasy. Now, I’m more likely to spraff on about it being peppery, earthy and bold.

Apparently, the UK is ahead of the curve when it comes to tequila appreciation in that we have been quicker than most to view it as a premium, sipping product rather than something to glug. As a result, tequila companies tend to choose the UK as their base when looking to get a foothold into European markets. If a new tequila launches well here the it will probably do well in Europe, the Middle East and even Africa.

Here is what I learnt:

Tequila started life as vino mezcal de tequila and was a big hit with 16th century Spanish miners.

There are 136 different varieties of agave plant but only one, the agave tequilana Weber blue, is used to make tequila.

The agave is not a member of the cactus family.

Mezcal is not tequila.

Agave hearts being cooked prior to pulping and fermentation
Agave hearts being cooked prior to pulping and fermentation

Tequila is made from the heart of the agave plant not the leaves. Chopped and prepped in the field, the pina, or heart of the plant, looks like a giant pineapple.

Margaritas account for just over 20% of all cocktails sold in the US.

The good stuff is yummy. Drinking it from a shot glass is not the best way to do it.

The following 5pm members should be able to help anyone with an interest in tequila. In Edinburgh, the previously mentioned Voodoo Rooms are dab hands at cocktail making while La Cantina and Tex Mex II have the food to match the drink.

In Glasgow, Driftwood and Black Sparrow are among the 5pm members will be able to help in any tequila-related enquiries.