Tequila, Jalisco World Heritage Site. It encompasses 35,019 hectares between the foothills of the Tequila Volcano and the valley of the Rio Grande, which is covered in fields of blue agave. For over 2,000 years, this plant has been used to make fermented drinks and cloth and since the 16th century has been used to make the distilled liquor with the name of Tequila. Both the drink and the culture associated with making it has become absorbed into Mexican identity. Within these fields are the towns of Tequila, Arenal, Amatitan and Teuchitlán with large tequila production facilities. This site contains an inventory
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