How to drink tequila like a true connoisseur

SIR – Like Malcolm Watson (Letters, January 30), I am a former long-term resident of Mexico City, but I must take issue with his claim that tequila is a working man’s drink.

He may have been thinking of pulque, which, although similarly derived from the agave plant, is relatively inexpensive and very much the working man’s drink at outdoor (and indoor) events.

Tequila is altogether a more sophisticated drink and, suitably aged, is best appreciated before a meal “to prepare the way”, when it is served chilled with alternate sips of sangrita – a mixture of tomato, grapefruit and orange juice.

Robert Hickman Andover, Hampshire

Part of an agave bulb. It will be baked, and the juice then fermented to produce tequila