The blue agave is a spiky plant which, when stripped of its spiny leaves, reveals the piña, or center of the plant. This is what makes true tequila. Tequila must first go through the fermentation phase. The piña is harvested when it is sweet enough but no too ripe, and then it is roasted to be prepared into a mash. Roasting them converts the starch into a sugar which is what gives tequila its unique flavor.
After the piñas are fermented for 2-4 days in liquid, it is ready for distillation. Distillation also varies among tequila distillers. Most claim to distill their ferment twice and some will proudly claim triple distillation. Distillers want to create a product that captures the aroma of the agave, and at the same time, tastes as pure as possible.