The plant known for its use in making tequila is the blue agave, specifically Agave tequilana. This succulent plant is native to Mexico, particularly the region surrounding the city of Tequila in Jalisco. The heart of the blue agave, or piña, is harvested, steamed, and fermented to produce tequila, a popular spirit recognized for its distinct flavor profile. The production process involves careful cultivation and harvesting, often taking several years before the agave is mature enough for use in tequila production. Blue agave is celebrated not only for its role in tequila but also for its significance in Mexican culture.