Tequila is the typical Mexican drink, and it all started with the plant Agave (called Maguey by the natives), from whose heart's juices natives made the drink Pulque since over 3,000 years ago.
"Tequila is a Mezcal from Tequila...", the product of distilled fermented Agave. Around 380 years ago Europeans brought the concept of distillation, and the first Mezcal was made in the region of Tequila, state of Jalisco, in this way receiving its name. The process starts with the "Cocimiento" (cooking) of the Agave's hearts (originally in mud ovens), then the "Molienda o Machacado" (crushing, originally by horse driven flour mills), and then the "Fermentacion" (fermentation). After its Distillation four kinds of Tequilas are produced, depending on the mix, length of aging and aging barrel:

- Blanco: (White Tequila) produced right after distillation, usually it has around 55 alcoholic grades.
- Joven: (Young Tequila) aged less than 60 days (usually much less). It's normal to artificially accelerate its processes, and it could be white or golden.
- Reposado: (Rested) it is aged in barrels of oak or other wood for more than 60 days, and less than a year. The type of barrel wood plays a critical role in its flavor, and it's of about 38 grades.
- Añejo: (Aged) it's called Añejo after it has been at least 12 months in an oak barrel. Its flavours and other characteristics change substantially, and its color turns from white to a well defined golden, even to an intense and dark amber.