Agave maintenance once established. "Agave azul" (blue agave) is used in the production of tequila. In 2001, the Mexican Government and European Union agreed upon the classification of tequila and its categories. All 100% blue agave tequila must be made from the "Agave tequilana" 'Weber's Blue' agave plant, to rigorous specifications and only in certain Mexican states. The hybridized genus ×"Mangave" is created by cross-breeding species of "Manfreda" and "Agave". The ethnobotany of the agave was described by William H. Prescott in 1843: But the miracle of nature was the great Mexican aloe, or maguey, whose clustering pyramids of flowers, towering
Alcoholic drink jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period (cir. 10,000 BC). Many animals also consume alcohol when given the opportunity and are affected in much the same way as humans, although humans are the only species known to produce alcoholic drinks intentionally. Beer is a beverage fermented from grain mash. It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. In the Andean region,