Tequila, the first distilled spirit on the North American continent, is known to most Norte Americanos as a fiery beverage to be dutifully downed during adolescent rites of passage. Today, tequila and its rustic cousin, mezcal, are fast becoming the newest discovery by sophisticates of the international dining and drinking scene. Not a newcomer, Tequila has existed south of the border since the early 1700's, often fueling the fires of revolutions when victories and food were scarce.

Tequila is truly the "essence of Mexico", reflecting its people's warmth, strength, and passion. Tequila is not for the faint hearted, but is well-suited for men and women who are enraptured by the gusto of drinking, eating and living. The varying flavors of tequila are interesting without becoming complicated and do not require the myriad of adjectives that wine drinkers seem compelled to use. This is a beverage to be savored with spicy foods or thoughtfully sipped while enjoying the company of friends.

Today, over 90,000 acres of blue agave are under cultivation in the tequila growing region of Mexico with the greatest concentration near the town of Tequila. This small city, about 45 miles northwest of Guadalajara, was once the home to over 90 distilleries. Today, although their numbers have shrunk to fewer than 20, these and the region's other remaining "fabricas" produce over 55 million liters of tequila each year.

Most top-of-the-line tequilas are made from 100% blue agave, a fact that is always proudly pronounced on the label. Those tequilas which are not 100% blue agave usually make up the balance of the sugar needed by the addition of some other type of sugar.