Having been introduced to Tequila and Margaritas by a number of my colleagues I felt it was time to learn something about it.

Best cheap way, as ever, is read-and-blog:

[www.baguiocityonline.com]

Brief History of Tequila and the Worm from Mexico

Originally, the Aztecs took the heart of the blue agave plant, cooked it, and pressed the juices to make a drink called pulque, a low-alcohol wine. When the Spanish arrived in the late 1500s, they introduced distillation techniques, and tequila was born, although the name itself didn’t get used for quite a while. More on that later. […]

So how do you choose among the vari-colored bottles of tequila that invariably greet your inquiring eye? As with many things, it depends on your individual taste. Blanco tequila isn’t aged, and is clear. Silver is the more refined version, but is also unaged and clear. The agave flavor is quite strong, and is very popular with tequila-aficianados in Mexico. Reposado is aged from 2 months to a year, and is a bit more yellow in color, and more rounded in flavor due to the aging. Anejo is aged for about 6 years in little barrels, quite yellow in color, and quite expensive as well. It’s so well-rounded that it hardly tastes like tequila anymore. Here’s the kicker: tequila gold is usually cheap-quality blanco with some caramel coloring added. Avoid!