Tequila was first produced in the 16th century near the city of Tequila. The Aztec people had previously made a fermented beverage from the agave plant, pulque, long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave product to produce "Tequila".
Tequila is made from the blue agave plant, primarily produced in the western Mexican state of Jalisco and surrounding areas. The red clay soil and rich volcanic soil in the surrounding region 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 tequila grows differently depending on the region. Blue agaves grown in the highlands 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.