I have worked for many years in the alcohol industry, and one of my expertises is Tequila. Most people drink inferior quality alcohol when they go out to a bar or restaurant. Those specials are cheap for a reason. It is always good to know what exactly is going into your body, when it comes to this. Tequila can be sold either as pure, 100% Blue Weber agave Tequila, or as a Mixto—a spirit made of 51% minimum Blue Weber agave sugars, with the remaining sugars being substituted with sugar cane sugars to make the juice. To bring down cost even more, some distillers will actually cut the head of the distillation early and the tail late to get a bigger yield. What ends up happening here is that many people who ingest a product where the heads and tails were cut to create a bigger yield get a hang over, get sick, and some even get alcohol poisoning—our bodies, meaning our livers cannot metabolize methanol, and it is methanol that gets into the product from cutting the head early.
Most people’s bad experiences with Tequila are due to this kind of exposure. This happens quite often with vodka and gin as well, but since we are so accustomed to consuming it, we dismiss the spirit from being the problem, and attribute it to the quality of the spirit, or mixing (which, by the way is not a real thing—you can mix whatever you like in whatever order and none of it will get you sick as long as you are consuming good spirits). There are hundreds of great Tequilas out there that will not get you sick. In the end, it always ends up being about the quality. Be careful, and better luck.
Buncha lightweight zombies.