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While tequila from Jalisco is the most well-known type, it is merely one variety among many, much as Burgundy represents just one French wine style. Before me lay a whole world to respectfully discover: not only high-quality tequilas but countless mezcals sourced from wild, untamed agaves such as madrecuixe, arroqueño, tobalá, and pulquero, some requiring up to 25 years to fully mature. Beyond these initial options were drinks rarely seen in European bars: sotól and raicilla, bacanora and pox (pronounced "posh"), the latter made from corn, along with pechuga, which intriguingly incorporates poultry breast. This rich diversity existed even as much of the tequila sold in Britain at the time was adorned with gaudy red plastic hats.
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colors := ["red", "green", "blue", "yellow"];