Tequila Myth #1: There's a worm in tequila.

There is no worm in Mexican-bottled tequila. Yes, some American-bottled brand(s) put one in their bottle to impress the gringos and boost sales, but it's only a marketing ploy and not a Mexican tradition. There is a worm - called a gusano, properly a butterfly caterpillar (Hipopta Agavis) - in some types of mezcal (but not all). You may also get a small bag of 'worm salt' - dried gusano, salt and chile powder tied to a mezcal bottle. The worm-in-the-bottle myth is old and tired. The truth has been broadcast and expounded for years by the cognoscenti of tequila, in newspapers, magazines and on the Net. There should be no need to defend tequila; we should not have to dispel this myth further. It is merely an urban legend.

Is the worm even a traditional element in mezcal production?

Not according to Del Maguey Mezcal producers: they say it's a recent development, a marketing ploy that appeared only in the 1940s to try and get more attention on mezcal - and they should know. It's worth reading their story at: www.mezcal.com/worms.html.

BUT yes, you're supposed to eat the worm in mezcal. Don't worry: it's quite well pickled and free of pesticides (they're often raised just for use in mezcal, cooked and pickled in alcohol for a year). But dispel any idea it has any magical or psychotropic properties, that it's an aphrodisiac or the key to an 'unseen world.' It's merely protein and alcohol - but it's very rich in imagery.

Tequila Myth #2: All tequilas are the same,

Like single-malt scotches, or small-brewery sakes, tequilas vary according to the company making them, the process and the growing environment. The temperature, soil, types of equipment, age of the plants and the means by which the plants are baked and aged all affect the flavour and body.

There is a surprisingly wide variation in tequila flavours - especially between styles like blanco, reposado and añejo - making it difficult for many neophytes to recognize each distinction, especially when the more subtle añejo tequilas are involved. Tequilas can accost you, confront you and challenge you - or they can woo you ore seduce you with soft, subtle fragrances and dusky aromas.

Production techniques affect the taste. Generally traditional methods produce much stronger agave flavour than modern, mass production. Aging in barrels also affects the taste, and not always to the better. The woody flavour imparted by the oak can overpower the natural agave. And some manufacturers are now adding wood essence to darken the tequila so it looks more aged - see the notes below.

Fancy packaging, wooden boxes and elegant bottles - many handmade or decorated by artisans - and are now common with premium tequilas. They have become collector's items in their own right. While they don't add to the basic quality of the drink in the bottle, they do add to its charm and certainly its visual appeal.

Tequila Myth #3: Tequila is made from cactus.

NO.Tequila is made from distilled sap from hearts (piñas) of the agave or maguey (pr. 'mah-gay') plant. This plant is actually related to the lily and amaryllis (it has its own genus, Agave). It is known as a succulent and, although it shares a common habitat with many cacti, it is not one itself and has a different life cycle.