Tequila may only be produced in one of five authorised Mexican states: Guanajuato, Michoacán, Nayarit, Tamaulipas, and Jalisco. It is created from the Weber Azul agave plant. The process begins with farmers, or "jimadores," who cultivate the Agave plants and watch for between 7 and 14 years, until they are ready for harvest. The agave plant's "pia," or heart, is removed at the time of harvest by trimming the leaves with a special knife called a "coa." The fermentable sugars that will eventually turn the liquid alcoholic are then extracted from the pias by steam baking them in an oven for two to three days. The pia is crushed or shredded to make a liquid when it has cooled. Then, in either wooden barrels or steel vats, the liquid is fermented with yeast and water. Any sugars in the liquid turn into alcohol as a result.
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