The great thing about tequilas, just like fine wines and cognacs, is that each has distinct characteristics derived from the agaves used, the distillation process, as well as the time rested or aged in American or French oak barrels. These factors all contribute to the unique flavor profiles offered by individual tequilas. Different palates, including the most educated, prefer different tequilas.

All tequila must be made of at least 51 percent blue agave juices. It must also be made from Mexican blue agave found in the 180 municipalities authorized by Mexico to produce tequila. These regions include all municipalities in Jalisco and some in Guanajuato, Michoacan, Nayarit and Tamaulipas States. Premium tequila is made of 100 percent blue agave and must not only be made in these regions, but must be bottled at the distillery as well.

It all begins with the blue agave plant, which requires eight to 7-8 years to mature. During the agave plant's lifespan, Jimadores cut and harvest them in the fields with razor sharp, machete-type tools to contain the "juice" in the heart of the plant. When the plant is fully matured, the Jimadores strip it of its one to two foot "leaves," down to its core - the heart of the agave known as the pineapples. The pineapples, once stripped, are carried by truck to the distillery, where they are cut in halves or quarters to speed the cooking process. They are baked in stone ovens to convert the starches to sugars. Cooked pineapples are shredded and crushed while water is run through them to produce aguamiel or honey water. The aguamiel is pumped into fermentation tanks and combined with sugar and yeast. Norms regulations then require the tequila to be double distilled, to remove impurities. Final processing accomplishes filtration and aging in either tanks or French or American oak barrels, depending on the type of tequila being produced.

100% Blanco: Bottled directly after the second distillation process, fresh from the still, it is the least refined. Mixto silver, the best blanco tequilas are enjoyed in chilled shots, on the rocks with a squeeze of lime, or as part of a margarita.