The Aztecs are thought to have made a fermented drink similar to tequila as early as the 3rd century BC, and barrel-aged and blended golden tequilas can have a quality to rival that of cognac and scotch. Good tequila has a herby/spicy aroma and flavour with an oily texture. Tequila is distilled from the heart of the blue-leaved agave, a large cactus-like plant that takes some 12 years to mature in the the Mexican province of Jalisco ( a Denominacion de Origen). There are hundreds of brands of tequila, from classics like Jose Cuervo - who have been distilling since the 18th century - to aged (anejo) and reserve (reposado) specialities and little-known small batch brands. This title covers: the culture and history of tequila; how tequila is made; an A-Z of all the classic brands with tasting notes; classic cocktails from the Margarita to the Tequila Sunrise; what to eat with and how to cook with tequila; and a gazetteer of tequila bars, shrines and destinations in Mexico and around the world.