Contrary to popular belief, tequila is not widely produced in Mexico. This spirit’s elaboration is highly regulated and can only be done in the state of Jalisco and in the municipalities of Nayarit, Michoacán, Guanajuato and Tamaulipas. To carry this name, tequila must contain at least 60% agave of the Azul (blue) variety. It was the conquistadors, who mastered the technique of distillation, who transformed agave in the 17th century into eau-de-vie. There are four officially recognized types of tequila: blanco (white), gold (golden), reposado (rested) and añejo (aged). Amateurs and purists of the greatest tequila drink it neat, like a cognac or a large whiskey. Since July 12, 2006, UNESCO has recognized TEQUILA, its agave landscapes and its old distilleries as World Heritage Sites.