Native to Mexico with rich and fascinating history, these spirits are made from the heart of the agave plant. The plant requires about six to ten years to mature before harvesting. Once harvested, the hearts are cooked to convert the starches to sugars that are fermentable. The sugars are extracted by crushing or shredding and then fermented. The fermented liquid is typically distilled twice in pot stills (though there are many exceptions), resulting in a spirit that remains rich in congeners. In a well distilled agave spirit, the character of the agave plant shines through clearly.