Tequila originated around 250-300 B.C.E., with roots in an Aztec ceremonial wine made from fermented agave sap. Through many centuries, this ceremonial liquid evolved to become tequila. Tequila is a type of mezcal, which is any spirit made from an agave plant. Tequila itself was first produced in the town of Tequila, Jalisco in the 16th century, and is made with a specific variety of agave called blue agave, or agave azul.
There are 5 main types of tequila, which primarily indicate their agedness: blanco, joven, reposado, añejo, and extra añejo. Tequila blanco (also called silver tequila), is unaged; tequila joven is typically a small amount of aged tequila blended with unaged tequila; reposado is tequila that has been aged in oak barrels for a minimum of 2 months and up to one year; añejo is aged for at least a year, and extra añejo is aged for at least 3 years. Though tequila can range greatly in color, taste and complexity, tequila is usually smooth as well as sweet and spicy to varying degrees.