100 % Agave Tequila:  Made by distilling the fermented juices of the blue agave plant. Production is centralized in the western Mexican state of Jalisco. According to tequilaconnection.com, the fruit of the plant, called “piñas,” is carefully harvested from the mother plant by men known as “jimadores.” The piñas are then trucked off to the factory where they are halved or quartered and baked. They’re then crushed or shredded, then the sugar is extracted through various means, fermented, distilled at least twice then diluted with water to reach the desired alcohol content. It’s now called tequila blanco. It can either be sold as tequila blanco or aged in wooden (usually oak) barrels which adds a golden color, body, aroma and complex flavors and is sold as reposado, añejo or extra añejo tequila.