A distilled spirit crafted from the blue agave plant, tequila offers a range of profiles from sharp and vegetal to oak-aged and complex, serving as a calorie-dense beverage with no significant macronutrients.
Tequila is a distilled spirit that provides energy primarily through ethanol (pure alcohol), with a standard 1.5-fluid ounce shot containing approximately 14 grams of alcohol .139
Moderate consumption of spirits like tequila is associated with a 25–40% reduction in the risk of heart attack and ischemic stroke (clots in the brain), likely due to alcohol's ability to raise high-density lipoproteins (HDL, or "good" cholesterol) and decrease blood coagulability (clotting) .710
These potential cardiovascular benefits are often absent for spirits compared to wine because tequila and other liquors are more frequently consumed as binge drinking (three or more drinks in a short period), which can increase the risk of hypertension (high blood pressure) and arrhythmias (irregular heartbeats) .21012
Even low levels of consumption are linked to an increased risk of certain cancers, including breast cancer and cancers of the mouth and throat .912
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
Seasonality has not been estimated for this ingredient yet.
Keep upright to prevent the high alcohol content from degrading the cork.
Agave cultivation is water-intensive and the distillation process produces significant liquid waste known as vinasses.
Tequila can only be legally produced in specific regions of Mexico, primarily Jalisco, and must be made from the Weber blue agave plant, which takes between seven and ten years to reach maturity.