Tequila is a low-sugar and carbohydrate-free distilled beverage that is prepared by fermenting the sugars of cooked blue agave plants

Tequila is a distilled drink that is made from the blue agave plant, which is a type of cactus native to Mexico. The plant is grown in arid climates and is used to make the liquor. Tequila is made from the sugars in the blue agave plant. The agave plant's core is cooked, allowing the sugars to be extracted. The juice is then fermented, distilled, and aged. While whisky is aged for most of its life, tequila is distilled at a minimum of 3.6 percent. A high-quality tequila will have an even higher alcohol content than whisky.

The agave plant is the main source of tequila, and it's produced in the town of Tequila, in the state of Jalisco, Mexico. Its fibers and leaves were prized during the Colonial Era, and people used them to produce threads and paper. For instance, in December 2021, the Tequila Regulatory Council (CRT) reported that tequila production in Mexico increased by 117%, or around 487.5 million liters in 2021. The heart of the plant is edible, and it's distilled to make tequila. The best tequila is made with at least 25% agave spirit. Depending on the style of tequila, there are several options available for mixing with food. It can be used in punch bowls, margaritas, and tequila shots.

Tequila is traditionally drunk neat, with no salt added. In some regions, however, the fine tequila is accompanied by a side of spicy, sweet sangrita. Both of these drinks are served without salt, and are usually taken in equal shot glasses. A special cocktail called a bandera (the Mexican Flag) is also a popular tequila shot. Tequila is made from the sugars in the blue agave plant. The agave plant's core is cooked, allowing the sugars to be extracted.

The process of distillation involves fermenting agave juice. During the fermentation process, agave fibers are added to the vats, which creates a seal and traps aromatics. The agave liquid is distilled twice to achieve its 6% alcohol content. The resulting tequila is usually a clear, straw-colored liquor. It is typically aged for three years in oak barrels and must have a label that states it was produced in a licensed facility.