The basis of Tequila are the juices of the blue agave plant "Tequilana Weber". Until it can be harvested, a ripening time passes for up to ten years. During the harvest all leaves are cut off in order to reach the heart of the plant, which has the form of a pineapple. These "piņas" weigh up to 50 kg. They are cooked first, grinded, and with the induction of water the "Aguamiel" is created. This sweet juice is now fermented in a controlled process that lasts between 24 and 72 hours.
The twice-repeated distillation concludes the process. After the first distillation the "Mezcal" is made but it's not until the second one that Tequila is produced.