Tequila
Tequila
Tequila (/tɛˈkiːlə/; Spanish: [teˈkila]) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco.
Etymology
The word "tequila" is derived from the name of the city of Tequila, which was established in 1666 and given its name in 1825. The term is a Nahuatl word, meaning "place of tribute."
Production
Tequila is most often made at a 38–55% alcohol content (76–110 U.S. proof), but can be produced between 31 and 55% alcohol content (62–110 U.S. proof). Per Mexican law, tequila must contain at least 51% Blue Agave, with the remainder typically being other sugars, commonly cane sugar.
Types of Tequila
There are five types of tequila: Blanco, Joven, Reposado, Añejo, and Extra Añejo. Each type has its own unique characteristics and flavors, and they are all produced in different ways.
Health Effects
While moderate consumption of tequila can have certain health benefits, excessive drinking can lead to serious health problems, including liver disease and alcoholism. It is important to drink responsibly and be aware of the potential risks associated with alcohol consumption.
Related Terms
External links
- Medical encyclopedia article on Tequila
- Wikipedia's article - Tequila
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