Tequila is generally 40 degrees, with a very few tequilas being 38 degrees. The agave juice undergoes a fermentation process that creates a beer-like fermented spirit with an alcohol content of about 5% to 7%.

Traditional distilleries use copper pot stills for two distillations, while modern distilleries use stainless steel continuous stills. The first distillation takes one and a half to two hours and produces a spirit with an alcohol content of about 20 percent. The second distillation takes three to four hours and produces a spirit with an alcohol content of about 55 percent.

The traditional way of drinking tequila is very special and requires a lot of skill. First, you sprinkle salt on the back of your hand, hold a small glass of pure tequila between your thumb and forefinger, and hold a lemon wedge between your ring and middle fingers. A quick lick of the salt on the muzzle, followed by a sip of the drink and a bite of the lemon slice, all in one fell swoop, makes for a great flavor and drinking technique.

Tequila is also good served chilled or on the rocks. Its distinctive flavor is more suitable for making a variety of cocktails. There are several ways to drink it: add 7up, which is what we often hear as TeqilaPop, cover the glass with a coaster and knock it down hard, then drink it all; add orange juice and pomegranate syrup (Grenadine) and let the pomegranate slowly flow down along the mouth of the glass to form a very beautiful layer of color, which is called TequilaSunrise; and scoop up a spoonful of unbrewed coffee (ground into powder) with a small tablespoon. One sip of coffee, one sip of wine.