Tequila

Making tequila is a long process that typically takes five to eight years and is subject to a lot of regulations. Producers must used the blue agave plant (one of 200 varieties in Mexico) and can only produce tequila in certain states—mainly Jalisco. But all that hard work and care that goes into the tequila-making process shows up in the final spirit. A good tequila should be rich and smooth with spicy, complex flavors behind the alcohol. F&W's guide explores refreshing ways to enjoy this spirit and tips about the best brands to try.

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Food & Wine: Top 10 Blanco Tequilas
Top 10 Blanco Tequilas
If you blithely follow the interwebs, you may have come to the conclusion that tequila is a miracle drink. In the past year, stories have bounced around about the wonders of Mexico’s most famous spirit: It’ll help you lose weight, improve the bacteria in your gut, lower blood sugar levels, fight cholesterol and even reduce your chances of developing dementia. Most of these claims, unfortunately, are boneheaded. And, honestly, declaring any 80-proof liquor to be “good for you” is mighty suspect in the first place.
 However, there is a tiny shred of truth to the idea that tequila won’t damage you as cavalierly as some other spirits might. 
One hundred percent blue agave blanco tequilas—which, unlike reposados or añejos, aren’t aged in wood—are low in congeners, the chemical impurities that are hard for your system to process and can exacerbate hangovers. Also, since these tequilas are made solely from a succulent plant and not a grain, the gluten-averse among us can relax. But will tequila make you thinner? Well...it has no fewer calories than any other spirit of equal strength. But if you drink it straight, at least you’re not adding any calories. And our favorite bottles, featured here, all 
taste fantastic in a glass by themselves, with a rock or without. —Ray Isle

The Best Tequila Ideas

Easy Tequila Recipes


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