Tequila is an alcoholic beverage made from the blue agave plant, native to Mexico. The drink has become a popular choice in many bars and pubs around the world. To make tequila, producers must first harvest the agave plant, cut off its leaves, and process the core of the plant (also known as the piña) into thin slices or cubes. These pieces are then cooked in an oven or steaming chamber to bring out their natural sweetness. Following this step, they are crushed and mashed into fibers that can be fermented with water and yeast to create a mash called "mosto."

The mosto is then distilled twice in copper stills at a temperature between 86°C and 96°C (185°F-205°F). During the distillation process, only specific alcohols are allowed to remain in the mixture. This is what gives tequila its distinctive character and flavors—the most important of which being agave sugars and acids. Following distillation, tequila must be aged for at least two months before it can be sold on store shelves or served in bars. The aging process helps develop more complex aromas and flavors over time.

Tequila is often aged in wooden barrels constructed from either oak or pine wood. Each barrel contributes a unique flavor profile depending on where it was sourced from—whether it's from France, Spain, or somewhere else entirely. The wood brings out distinct characteristics such as spice notes, sweet tones, earthy undertones, citrus hints and more depending on how long it’s been resting there for. Once it's been barreled for two months or longer, tequila is now ready to be blended with other types of tequilas before finally being bottled up for sale or consumption!