Tequila with salt and lime across the rest of the world. The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Mexican laws state that tequila can only be produced in the state
Tequila can even be burnt as fuel or processed into paper. Some producers like to add a small amount of "bagazo" back into their fermentation tanks for a stronger agave flavor in the final product. The extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort, or "mosto" , with low alcohol content. This wort is then distilled once to produce what is called ""ordinario" , and then a second time to produce clear "silver" tequila. Using at least two distillations is required by law. A few producers