Tequila production begins with the planting of the Agave tequilana Weber, blue variety, an essential ingredient for the production of this spirituous beverage. According to the General Declaration for the Protection of the Tequila Denomination of Origin and the Official Mexican Tequila Standard, this agave species must meet certain criteria to be used in the production of Tequila: 1. The agave must be grown in a specific region designated by the appellation of origin declaration. 2. The agave must be registered in the registry of the Tequila certifying body. The agave requires an average of 7 years to fully mature, at which time the maximum concentration of carbohydrates in the plant is achieved. Inulin, a high molecular weight fructose polymer composed of about 43 fructose monomers, with a glucose molecule at each end, is the predominant carbohydrate. Once the agave has matured, in general the steps of the production process are as follows: Jima of the Agave tequilana Weber (blue vari...