Jacobo Lozano Páez, an art student, found in the 1950s that caterpillars altered the flavor of agave and began adding them to change the taste of the spirits. So, strictly speaking, tequila with worm doesn't actually exist. This is because the Mexican national drink must not contain any foreign substances. That's why these specialties are always mezcal, in which no worm but a caterpillar ends up. Either butterfly larvae of the genus Meocuiles or a moth larva called Chilocuiles.
Lajita Mezcal Reposado is made from distilled and fermented sugar of the agave plants. Unlike tequila, mezcal does not have to be made from a specific species of agave or in a specific region. For production, the seeds of the agave plants are cooked in underground ovens for several days and then ground. This gives Mezcal its smoky aroma. The juice is fermented for several days in wooden vats and then distilled in clay or copper. This gives the product its rustic spirit and earthy, smoky character.
Oro de Oaxaca Mezcal is one of the best known brands of mezcal and is produced in the Mexican state of Oaxaca. For the tequila with worm, the Espadín agave is ground, roasted over charcoal, enriched with natural caramel color and bottled with a worm. The agave worm gives the drink its intense, slightly sweet flavor and is considered a delicacy in Oaxaca.