Table of contents
1 Introduction 3
2 Chapter two 3 2.1 Picture 3 2.2 Picture 3
2 Chapter two 3
3 Summary 3
4 Figures 3
References 3

The history of tequila * Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1666. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli – later called pulque – long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America's first indigenous distilled spirits. * Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. Spain's King Carlos IV granted the Cuervo family the first license to commercially make tequila. The style of tequila popular today was first mass-produced in the early 19th century in Guadalajara, Mexico. * Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885, was the first to export tequila to the United States, and shortened the name from "Tequila Extract" to just "Tequila" for the American markets. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to the practice that real tequila can come only from the State of Jalisco.
Main raw material
Tequila is an alcoholic drink produced with blue Weber agave. This agave plant is also known as weberi agave, weber agave, and agave tequilana (its scientific name).
Agaves from the Highlands produce sweet and fruit tequilas, while agaves from the Lowlands are more