People in Mexico and elsewhere will soon be marking the annual Día de Muertos (Day of the Dead) on Nov. 2. Many will celebrate the day with the quintessential Mexican beverage, tequila; perhaps in the form of a slushy margarita or a shot.
Tequila comes from a single species, blue agave. Agaves are fleshy plants of arid lands that accumulate sugars over several years to power their sole blooming. To produce tequila, the leaves and flower stalk are removed, the agave hearts (called piñas) roasted, and their sugars fermented and distilled.
