Tequila with salt and lime across the rest of the world. The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Mexican laws state that tequila can only be produced in the state
Tequila held at the House of Roosevelt, a well-known club located on The Bund– an area with a long tradition of importing alcoholic beverages in China. The latest version of the tequila standard (NOM-006-SCFI-2012) also updated the standard to specify that the silver class of tequila cannot contain additives, to allow the aging time for the ultra aged class to be displayed on the label, to prohibit the commercialization of bulk tequila through vending machines and required registering the agave during the calendar year of its plantation and required annual updates. Planting, tending, and harvesting the agave plant remains a manual