Tequila is a distinctive Mexican spirit made exclusively from the blue Weber agave plant, primarily in the region surrounding Tequila, Jalisco, and a few designated areas in other Mexican states. To be legally called tequila, it must be produced in Mexico under strict regulation, and must contain at least 51% blue agave, though the best-quality tequilas—labeled 100% agave—are made entirely from the plant’s fermented sugars. After harvest, the agave “piñas” are cooked, crushed to extract juice, fermented, and then distilled, often twice, to create a clear, high-proof spirit. Tequila is categorized by aging: Blanco (unaged), Reposado (aged 2–12 months), Añejo (1–3 years), and Extra Añejo (3+ years), each offering a different expression of agave flavor and wood influence. Valued for its earthy, herbal, and peppery character, tequila is both a foundational cocktail spirit (as in Margaritas and Palomas) and a complex artisanal product appreciated by connoisseurs worldwide.