Tequila (Spanish About this sound [te?kila] (help?info)) is a regional specific name for 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 highlands (Los Altos) of the central western Mexican state of Jalisco. Although tequila is similar to mezcal, modern tequila differs somewhat in the method of its production, in the use of only blue agave plants, as well as in its regional specificity.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.
Mexican laws state that tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.[3] Tequila is recognized as a Mexican designation of origin product in more than 40 countries.[4] It is protected through NAFTA in Canada and the United States, through bilateral agreements with individual countries such as Japan and Israel, and has been a protected designation of origin product in the constituent countries of the European Union since 1997.
Tabasco sauce is a brand of hot sauce made exclusively from tabasco peppers, (Capsicum frutescens var. tabasco) vinegar and salt. It is produced by the McIlhenny Company of Louisiana.
Worcestershire sauce (Listeni/?w?st?r??r/), sometimes shortened to Worcester sauce (/?w?st?r/), is a fermented liquid condiment of complex mixture, first created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who later went on to form the company Lea & Perrins.
The pair devised the recipe in the 1830s, however it wasn't to their liking and was set aside and forgotten about. It wasn't until the barrels were rediscovered many months later that the taste had mellowed into what is now known as Worcestershire Sauce.
To this day, the ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is still kept a secret.
Although Lea & Perrins are recognised as the leading global brand of Worcestershire Sauce, other brands offer their own similar recipe and may add other spices to their own versions of Worcestershire Sauce.
Fill one shooter with Tequila. Take a second shot glass and fill it with clamato. Then add a couple drops of tabasco and worchestershire sauce. Shoot the tequila and chase it with the second shot. Enjoy!
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