Tequila is distilled from blue agave (Agave tequilana) which is found near the city of Tequila and in the Jaliscan Highlands. Mexican laws state that tequila can be produced only in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. It must be distilled at least two times.

Agaves harvested in the valley region have a more herbaceous fragrance and flavor. Plants grown in the highlands (Los Altos) often yield sweeter and fruitier-tasting tequila, while valley agaves give the tequila an earthier flavor.

Production

Harvesting is largely done manually by jimadores. The stalks (quiotes) are regularly trimmed, preventing flowering and allowing ripening. The leaves are cut and the succulent cores (piñas) are slowly baked to break down fructans into fructose. The baked piñas are mashed under a large stone wheel (tahona). The pulp (bagoza) left behind can be added back later for a stronger flavor.

The juice is poured into stainless steel or wooden vats and allowed to ferment. This low alcohol ferment (wort) is then distilled once to produce ordinario and then again for clear "silver" tequila. Reposado (rested) tequila is aged for 2 months and Añejo (aged) for 1 year, both in white oak.