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Why do they put a worm in mezcal?

The origin of the practice of adding a worm to the bottle of mezcal is clouded in mystery. While there are various theories floating around, the most popular is that the tradition began as a marketing ploy.

The practice was allegedly first introduced in the 1940s to entice and captivate customers, who were drawn to the unique and strange sight of a bottle adorned with a worm. It is believed that adding the worm to the bottle was a way to draw attention to the spirit and make it stand out from others on the shelves.

Even today, the inclusion of a worm serves as a way to quickly identify mezcal. The idea is that if the bottle contains a worm, it’s the real deal. Other bottles, particularly those of inferior quality, often lack the token worm.

Additionally, mezcaleros, or producers of mezcal, view the inclusion of the worm as a sign of quality. As a result, some believe that the practice of adding a worm is a sign of adherence a certain level of quality.

In addition to its use as a marketing and quality assurance tool, there are also some who view the practice of including a worm as a representation of life and death. The inclusion of the worm may serve as a reminder that life and death are closely intertwined and inextricably linked.

No matter its origin, the practice of including a worm in the bottle of mezcal has become a part of the culture. It has served as a means of facilitating marketing and advertising, assuring quality, and expressing the relationship between life and death.

Can you still buy tequila with a worm?

Yes, it is still possible to buy tequila with a worm in it. The worm, known as a gusano, is believed to have originated in the Mexican state of Oaxaca. It is said that the worm helps to enhance the flavor and lend a smoky, spicy edge to the drink.

However, there is no scientific evidence to support this. The main reason why the worm is still found in tequila is largely due to marketing. Depending on the producer, the worms can be agave-based or made from other sources.

The gusano is placed in the bottle as a calling card of sorts, to identify that bottle of tequila as the iconic Mexican liquor.

Can you buy mezcal with a worm in the US?

Yes, you can buy mezcal that contains a worm in the United States. However, it’s important to note that this trait is not representative of all mezcal. Mezcal is a type of Mexican alcoholic beverage made from the agave plant.

It is common for some brands of mezcal to include a worm in the bottle, but this is not a requirement and not all brands do it. Having a worm in the bottle does not affect the flavor or quality of the actual mezcal.

It is more of a novelty for some people to add a worm to their mezcal. You can find mezcal that contains a worm in many states in the US, especially in areas with larger Hispanic populations. However, if you don’t want the added novelty of a worm, there are many brands of mezcal without them.

Did Jose Cuervo ever have a worm in it?

No, Jose Cuervo has never had a worm in it. Worms were first added to mescal and tequila in the 1940s in the United States, not by Jose Cuervo, but by another company, who was looking for a way to stand out.

Although the practice became popular among American producers, tequila con gusano was never mandatory, even in Mexico. In fact, many Mexican producers would not add a worm to their bottles, considering it a foreign and potentially unsanitary idea.

It is also important to note that technically it isn’t a worm that is added to bottles of tequila and mescal, rather it is the larval form of the Hypopta agavis moth, which when agave is cooked quickly to make tequila and mescal, happens to be in the same place as the plant fibers.

The moth is only added as a marketing tool, it has no effect on the taste of the alcohol.

What happens when you eat the scorpion from a tequila bottle?

Eating a scorpion from a tequila bottle is not advised and can be harmful due to the fact that the bottle is filled with potent spirit, usually containing an alcohol volume of 40-55%. Ingesting this spirit can cause irritation to the throat, chest and stomach, and may lead to vomiting, dizziness and blurred vision.

Furthermore, the scorpion itself is venomous, and due to the alcohol content, even more so. The alcohol can increase the potency of the venom, leading to more serious reactions such as rash, fever, difficulty breathing, confusion and even paralysis.

Ultimately, it is best to avoid eating any scorpion from a tequila bottle and to stick to safer, more sensible practices when drinking alcohol, such as avoiding cocktails containing high levels of alcohol and, when possible, opting to drink responsibly and in moderation.

Why do you lick your hand before tequila?

Some people believe that licking your hand before taking a shot of tequila is said to enhance the flavor and bring out the sweetness. This may be a tradition that has been passed down through generations and become more common due to its popularity.

The scientific explanation is that when you lick your hand, you are activating the trigeminal nerve, which is one of the nerves most sensitive to temperature and texture. This stimulation can trigger a reaction that can improve the way a person perceives the taste of tequila.

In addition to this, the licking may also create a subtle flavor difference because the tequila could be slightly different in terms of its chemical composition due to the salivary glands. For instance, enzymes such as amylase break down some of the molecules found in the tequila, which can affect the flavor.

Therefore, licking your hand before taking a shot of tequila can help to enhance the flavor and make it more enjoyable.

What is difference between mezcal and tequila?

Tequila and mezcal are two types of Mexican spirits made from the same base product – agave – but they differ in key aspects. Tequila is made from one specific type of agave – the Blue Weber Agave – while mezcal is made from several varieties.

Additionally, tequila is typically made in specific regions in the state of Jalisco, Mexico, whereas mezcal is widely produced and consumed throughout the southern Mexican states of Guerrero, Oaxaca, Durango, San Luis Potosi and Zacatecas.

Tequila also must be aged for a minimum of 2 months in oak barrels, whereas mezcal does not necessarily have to be aged. Mezcal is typically made from heat-roasting the agave piñas in an underground pit before they are crushed and fermented.

This process gives mezcal a distinct smoky flavor not found in tequila. Finally, tequila is typically clear in color, while mezcal is often found with a slightly yellowish or greenish tint due to the smoke-infused production process.

Does any tequila still have a worm?

No, the idea of putting a worm in tequila is actually a misconception; it is not a traditional practice. During the mid-20th century, a Mexican distiller decided to add a worm to the bottom of some bottles of mezcal as a marketing ploy.

This practice spread to tequila as well, leading people to believe all of the alcoholic beverages in Mexico contained worms. Adding a worm to tequila was also popularized by the Consejo Regulador del Tequila (CRT) as a way to differentiate Mexican tequila from other imitation brands in the United States.

Despite this gimmick, no tequila still contains a worm today, as the majority of tequila is aged and filtered. Some brands, however, still use a worm as part of their marketing strategy and bottles often contain a worm logo.

Furthermore, a few brands have begun to popularize the worm again by adding a gummy worm to their bottles.

Is it OK to eat the worm in tequila?

No, it is not generally considered safe to eat the worm in tequila. The worm is a marketing gimmick used by some tequila brands to make their product memorable and unique. The worm is actually a larvae of the agave snout weevil, and due to its composition, it is not recommended to consume.

Worms cannot metabolize alcohol, and the worm in tequila has been exposed to the high levels of alcohol from the distillation process. Furthermore, there have not been any studies or tests done to prove its safety for human consumption.

Eating the worm in tequila could lead to adverse health effects including stomach discomfort, nausea, and potential food poisoning.

Is Jose Cuervo actually tequila?

Yes, Jose Cuervo is indeed a type of tequila. Tequila is a distilled alcoholic beverage made from the blue agave plant, which is native to Mexico. Jose Cuervo is a brand of tequila produced by the Cuervo family, who have been in the tequila business since 1795.

It is the best-selling tequila in the world and is available in a wide range of styles and flavors. The brand produces both 100% agave tequila and a mixto (mixed) tequila, which is a blend of agave and other sugars.

Their range of tequilas span from blanco (white), reposado (aged), and añejo (extra aged) to flavored and ready-to-drink varieties.

What is in Jose Cuervo?

Jose Cuervo is a brand of tequila produced in Mexico. It is made from blue agave, a type of succulent found in the highlands of Jalisco, Mexico. The agave is harvested, washed, steamed, cooled, and mashed to extract its sugary liquids.

This liquid is then combined with other ingredients including water, yeast, and sugar to create a fermented mash that is then distilled. After distilling, the liquid is filtered, blended, and aged in oak barrels.

The final product is a tequila that is smooth and slightly sweet, with a balanced flavor and aroma. It is typically enjoyed neat, or as a cocktail such as a margarita.

Is patron real tequila?

Patron tequila is a brand of tequila produced in Mexico and distributed by The Patron Spirits Company. Although it is not the only tequila on the market, Patron is one of the most popular brands, and is available in a variety of different styles.

The company produces both silver and reposado tequilas, as well as a range of flavoured tequilas.

Patron tequila is made from 100% blue agave, and is produced in small batches in the Highlands of Jalisco, Mexico. The agave plants are grown for seven to ten years before they are harvested, and the extracted juice is then fermented and distilled.

The spirit is then aged in oak barrels for a minimum of two months, before being bottled and shipped.

Patron tequila is considered to be a high-quality spirit, and has won a number of awards in blind taste tests. It is smooth and relatively mild, with a sweet agave flavour. The different styles of Patron tequila vary in terms of taste and price, but all are of good quality.