[h1]Cooking Term[/h1]
Tequila: Having sloughed down its " worm " infused image for Americans, Tequila´s Designation of Origin, Jalisco, Guadalajara, Mexico, the indigenious Agave plant, is steamed and cooled, crushed and then fermented in copper before the distilling and ageing process.

Todate, many producers are ageing Tequila in oak barrels creating a lovely smooth splendid light golden amber aperitif. Cheaper tequilas are used for Margaritas, a cocktail made of: triple sac, fresh lime juice and coarse salt on glass rim.