Tequila is Mexican liquor distilled from the fermented juices obtained from the hearts of blue agave plants (pinas) grown in the tequila region. The liquor is named after the state of Jalisco where production started 200 years ago.

The harvester "Jimador" cuts the root with a "coa" also known as a hoe. He then trims the leaves for the heart or "pina", which weigh anywhere from 80 to 300 pounds.

Pinas have an extensive process before becoming Tequila. The Pinas are cooked to turn is starches into fermentable sugars, then the hearts are crushed to release their juices. Fermentation takes six to twelve days followed by distillation until the Tequila is as clear as water.

The "bodega" or warehouse is where the barrels are store. The Anejo tequila is found here while their process takes it's course. The oak from the wood gives it a yellow-brown color as well as a hint of vanilla, spice and flowers.