The plant used to produce tequila is the blue agave, specifically Agave tequilana. Native to Mexico, this succulent plant thrives in hot, arid climates, particularly in the region surrounding the city of Tequila in Jalisco. To make tequila, the heart (or piña) of the blue agave is harvested and cooked to convert its starches into fermentable sugars. The resulting liquid is then fermented and distilled to create this popular spirit. Tequila is known for its distinct flavor profile and various classifications, such as blanco, reposado, and añejo, depending on the aging process.