Contrary to popular belief, Tequila is not made from alcohol derived from the cactus plant, but from the agave plant (pronounced ‘Uh-Gah-Vee’), which is closely related to the yucca and the amaryllis. The sweet sap from the agave is fermented and then distilled twice in copper pot stills to retain the flavour of the original liquid. Tequila is traditionally drunk either as a shooter, with lime and salt.