Over the centuries, Spaniards had learned the art of distillation from the invading Moors, and in 1521 they imported this friendly technology to America. With their imported Middle Eastern alembic stills they were able to convert weak, beer-like pulque into a high-octane distilled spirit called mezcal. No sooner had the Spanish arrived to Mexico, than their stills quickly began cooking, but the transition from mezcal to tequila would take over 300 years.
Not like trendy recreational drinks, tequila has long history going back to the third century, when many pre-hispanic Indian used pulque, a fermented juice, in their religious ceremonies. The common denominator in the evolution from pulque to mezcal to tequila was the ever-present agave. Growing on every continent except Antarctica, over 100 types of agave are found in Mexico, there is only one unique tequila that belongs on your top-shelf along with your Mickey Mantle rookie card and the keys to your Bugatti Veyron 16.4, Clase Azul Ultra Extra Anejo Tequila $1999.99
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