Tequila is most often made at 38–40% alcohol content but can be produced between 31–55% alcohol content.
Tequila is mostly prepared in the Mexican region, it is prepared out of blue agave plant which is grown in volcanic soil and it takes 8 years for an agave to grow completely before processing tequila. Each year 300 million plans are harvested.
Adding a worm to the tequila bottle is a myth and it is only done for mescal agave spirit.
As wine even tequila is stronger and flavored when it is older and older the cost of tequila is higher.
Blanco, Joven, Reposada, Anejo, extra Anejo are the varieties of tequila which are found and blanco is an younger form of tequila which is of low flavor and low taste hence Mexicans prefer it to taste it with a mixed juice of tomatoes, orange and chill.
Mexicans taste the other varieties of tequila except blanco with salt and lemon.
Tequila production is restricted to only parts of Mexico, but it can be exported to US for bottling.