The ancient Mayans, Olmecs and Aztecs made pulque from the fermented sap of the agave plant, and later the Mexicans distilled tequila from agaves. Once described as like swallowing a ‘yard of barbed wire’, tequila has improved beyond recognition and exploded in popularity, and is now consumed in bars and homes worldwide. Featuring recipes for tequila-based cocktails, and advice on buying, tasting and serving it, and with tips from tequila makers, drinkers and growers, as well as illustrations from farms and stills across Mexico, Tequila is a lively history of this unusual spirit.