Tequila

Mexican spirits made by distillation of the fermented sap of the agave plant — specifically blue agave (Agave tequilana). Tequila production involves harvesting the agave piña hearts, cooking them to convert fructans to fermentable sugars, fermenting, and distilling, usually twice. Protected by denomination of origin, true tequila comes only from designated regions of Mexico, in styles from unaged blanco to barrel-rested reposado and añejo. Quality control covers agave sugar content, fermentation hygiene, distillation cuts that remove harsh congeners, and accurate alcohol labelling — the craftsmanship behind one of the world‘s most regulated spirits.