Tequila is made only from a specific cultivar of Agave tequilana called 'Weber Azul'.
This cultivar is larger and blue-gray in color compared to the smaller and green normal A. tequilana.
It is a rapid grower and prolific offsetter in keeping with its agricultural advantages.
Tequila is produced by removing the heart (piña) of the plant in its seventh to fourteenth year (depending on growth rate and whims of harvester).
Harvested piñas normally weigh 80–200 pounds (40–90 kg).
This heart is stripped of its leaves and heated to convert the inulin to sugars.
Then the roasted core is pressed or crushed to release the sugary clear liquid called aguamiel, which is, in turn, fermented and distilled into alcohol.
 Tequila is also made with a sugar formulation 51% agave and 49% other sugars.
Tequila is made only from a specific cultivar of Agave tequilana called 'Weber Azul'. This cultivar is larger and blue-gray in color compared to the smaller and green normal A. tequilana. It is a rapid grower and prolific offsetter in keeping with its agricultural advantages. Tequila is produced by removing the heart (piña) of the plant in its seventh to fourteenth year (depending on growth rate and whims of harvester). Harvested piñas normally weigh 80–200 pounds (40–90 kg). This heart is stripped of its leaves and heated to convert the inulin to sugars. Then the roasted core is pressed or crushed to release the sugary clear liquid called aguamiel, which is, in turn, fermented and distilled into alcohol.  Tequila is also made with a sugar formulation 51% agave and 49% other sugars.
Agave tequilana