None. That’s right, no tequila has a worm in it. That's another common misconception. The Mexican spirit that has a worm in that bottom is actually as you’ve probably guessed by now Mezcal. Tequila and mezcal are quite similar as covered in my article on the difference between them Tequila and Mezcal, so the misunderstanding is acceptable. You may be surprised to realise that some beers, wine and ciders include animal products. That’s because many ingredients are hidden, such as isinglass which is used in the filtration process. Producers are under no obligation to list the animal products used in the production process, and so you often can’t identify vegan drinks by their label. My point is, ABV ( alcohol by volume) has to be taken to determine how strong a spirit is. Usually, a very techy part of spirit production. But mezcal is not techy, so how do they do it? Very interestingly is the answer…

Mezcal is a spirit we’re seeing more and more of in todays western world. But a lot about Mezcal still seems to be somewhat of a mystery. Questions like, is Mezcal Tequila? where does Mezcal come from and what makes Mezcal Mezcal? are constantly being asked.Verde Momento is a Mezcal made with 8-year-old organic espadin agave from the Oaxaca state in Mexico.

You may of already heard that tequila has to be made in Mexico and is made from the fermenting of agave and distilling of that liquid. But that’s not completely accurate, because there's a bunch of Mexican spirits that follow that same guideline. Also referred to as rested, reposado Tequila is aged from two months to just shy of a year. Which imparts a slight colour and softens the harshness of the tequila. However, Tequila is more than just a party drink, its full of history, tradition and flavour. This association as a party drink is something that westerners very much have created themselves.BARREL AGED - Rooster Rojo Reposado's gold colour comes from being aged for 2 months or more in French oak barrels before being bottled. This provides the spirits with a smoother taste while the wood adds hints of orange rind, enriching the flavour Another mention about the worm is in Sara Bowen’s research « Divided Spirits: Tequila, Mezcal and The politics of production«. She points out the Mezcal brand Gusano Rojo (Red worm) who initiated the adding of worms to Mezcal, when in 1950 a employee got the idea to drop a worm into each bottle as a «distinctive touch». Tequila and mezcal both originate from Mexico and are made from agave, a form of succulent that grows in the Mexican desert. Both are widely popular throughout the world, but they aren’t the same thing. The differences are the species of agave used and the production methods involved. The guide on Mezcal will give you an understanding of how that method differs from tequila production. I’ve also covered Bacanora and Raicilla in an article on agave spirits that are NOT tequila.

Tequila production can be put into 5 different steps. Each one closely regulated to ensure the quality of tequila and to ensure that it can indeed be named tequila. That is the basic process of making tequila complete, however, there is a final optional step involved, Tequila can be aged in oak casks to impart some richer, woody flavours and colour which is where different styles of tequila come into play. Blanco Tequila: Taste wise it’s got all the smoke you want from Mezcal with added grassy notes thanks to the espadin agave.Some of which you may of heard of, enter mezcal which we just mentioned, some of which you may be unfamiliar with, especially if you’re from the UK or American, spirits like Bacanora and Raicilla. These are all spirits that have to be made in Mexico and are made with agave. Aged at least three years. Extra añejos are dark like brandy and old Scotches, and very rich tasting. As you would imagine, these are also the more expensive style of Tequila.