Tequila is usually prefer taken unmixed, accompanied by salt and a wedge of lime. The drinker takes salt, tequila, and lime in rapid succession, thus combining all the flavours. The first versions of tequila date back to 1000 B.C. In its earliest version, it was known as pulque and was made from the fermented sap of the agave plant by the Aztec civilization in what is now northern Mexico.
Tequila, a distinctive and potent spirit, is often savored in a traditional manner—unmixed, accompanied by salt, and complemented by a wedge of lime. This customary ritual involves the drinker first moistening their palate with salt, swiftly followed by a shot of tequila, and concluding the experience with a tangy bite into a lime wedge. This sequence is designed to intertwine the different flavors, creating a harmonious and enjoyable tasting experience.
The roots of tequila trace back to ancient times, with its precursor known as pulque emerging around 1000 B.C. The Aztec civilization in northern Mexico crafted pulque by fermenting the sap of the agave plant. Over the centuries, this early iteration of the drink evolved into the iconic tequila we recognize today. The production process, which involves harvesting and distilling the heart of the agave plant, contributes to the distinct characteristics that make tequila a cherished spirit with a rich cultural history.