The plant used to produce tequila is the blue agave, scientifically known as Agave tequilana. This succulent plant is native to Mexico and thrives in the region's specific climate and soil conditions. To make tequila, the heart of the blue agave, called the piña, is harvested and cooked, which converts its starches into fermentable sugars. After fermentation, the resulting liquid is distilled to create tequila. The production of tequila is regulated by the Mexican government, and only spirits produced in specific regions of Mexico, particularly Jalisco, can legally be labeled as tequila.