The Tequila area in Mexico was recently added to UNESCO’s (United Nation Educational, Scientific and Cultural Organization) list of World Heritage Sites. The inscription will help preserve what is often considered synonymous with Mexican cultural and identity.

Unlike most alcoholic drink, tequila is not made from grains or fruits. It makes use of a blue agave plant grown in central Mexico. What distinguishes the quality of tequila is largely based upon the percentage of agaves used in the mix. Tequila is commonly distilled only twice to preserve the agaves aroma. Although there are some triple-distilled tequila (especially in the premium brand range) in the market, they are considered by many as merely marketing gimmicks.

Tequila, the 100% agave version, should be served in room temperature and sipped slowly. No mix. The tequila shot with lime and salt is Hollywood stuff and few people who know tequila drink it that way.

The official Mexican standard defines 4 categories of tequila:

1. Blanco or Silver - clear and transparent tequila that started it all. It gives the true bouquet and flavor of the blue agave and is usually strong.
2. Oro or Gold - a lighter version of Blanco with colorant and flavoring additives. Ideal for mixing and is the choice for frozen Margaritas.
3. Reposado or Rested - Blanco aged in white oak casks or vats. Pale in color and is not as strong as Blanco although it still retains much of its blue agave aroma. Sold at a premium and has gained increasing popularity outside Mexico.
4. Añejo - Aged longer than Reposado and therefore tends to lose its agave taste but inherit a woody flavor and an amber color from the oak.

And of course, we cannot write about tequila without mentioning Margarita. According to Forbes, the Fairmont Scottsdale Princess resort in Arizona only charges US$57 for a margarita mixed with Herradura Seleccion Suprema tequila.