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Produced solely in Mexico, 100% agave tequila is made from the pina (or core) of the agave, a large plant resembling a cactus. It takes anywhere from six to ten years for the agave plant to mature, at which point it is traditionally hand-harvested by jimadores. The leaves are removed and the pinas are either cooked under pressure, or slow roasted for a minimum of 26 hours. The resulting liquid is twice distilled, then either bottled immediately (blanco, plata or silver tequila) or aged in oak barrels. Reposada tequila is aged from two month to one year, anejo for at least one year and extra anejofor no less than three years.

Mexican law mandates that all products carrying the label of tequila contain at least 51% agave, which means there is another variety of tequila: mixtos. Following distillation, mixto tequilas are given additives and colorings. Tequila aficionados frown on this category.

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