The common name for the plant used to make tequila is the blue agave. This succulent plant, native to Mexico, has long, spiky leaves and a robust core known as the piña, from which tequila is produced. The blue agave plant grows in specific regions, particularly in the Jalisco state, under regulated conditions to ensure the quality of the final product. The piña is harvested, cooked, and then fermented, followed by distillation to create tequila. The unique flavor profile of tequila is influenced not only by the blue agave plant but also by the production methods and aging processes involved.