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Milky, sour pre-Hispanic drink, sacred to the Aztecs; served in pulquerías, often flavoured with fruit (curados).
Fresh, it spoils in a day.
For readers of legal drinking age. Please drink responsibly.
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Unaged or rested under two months; tastes of cooked agave, pepper and citrus. Tequila can only come from Jalisco and parts of four other Mexican states.
'Rested' 2 to 12 months in oak, adding vanilla and caramel softness.
Aged 1 to 3 years in oak; rich and smooth, made for sipping. 'Extra añejo' is aged 3+ years.
Agave spirit whose hearts are roasted in underground pits, which gives it a smoky flavour. Tequila is technically a type of mezcal.
A rustic agave spirit from Jalisco's mountains and coast, fruity and earthy.
Made not from agave but from the desert spoon plant; grassy, mineral and herbal.
The world's most popular beer style: fermented cool and stored ('lagered') cold, giving a clean, crisp taste.
Golden, hoppy lager first brewed in Plzeň in 1842; ancestor of most of the world's lagers. Czechs drink the most beer per person on earth.
Munich's soft, bready pale lager.
Strong, malty lagers; doppelbock was brewed by monks as 'liquid bread' during Lent fasting.
Delicate, crisp ale protected to Cologne, served in small 200 ml glasses.
Cloudy, unfiltered wheat beer whose yeast gives banana and clove aromas.