Hamish Johnston over at the Physics World blog comes across this paper by Javier Morales, Miguel Apatiga, Victor M. Castano in arXiv.
Tequila is a wide-known alcoholic beverage, granted origin denomination since 1982, eight year are necessary to grow and cultivated this agave. When the agave plant from which tequila is produced is ready to be processed, it is cooked with vapor and under pressure and the juice is extracted, fermented and distilled twice to obtain a solution with 55 % of alcohol content. Then, the alcoholic solution is diluted with distilled water to obtain a final product (38 to 43 % alcohol content) and finally, aged in different containers, depending on the tequila kind desired. As we shall see in what follows, tequila, or at least some types of it, present naturally the adequate atomic composition to achieve a proper diamond nucleation.