As you sip on that refreshing Margarita, consider the story behind the drink in your hand. Tequila is made from the blue agave plant, which is distantly related to the lily, though it looks more cactus-like. Jimadors, those who harvest the plant for distilling, cut off the green outer leaves to reveal the pina, which looks like a big pineapple. The juice from its white, creamy core is used to make tequila.

The plant-based spirit is graded according to the level of agave it contains. There are two levels of tequila: 100 percent agave and mixed (mixto). Until 1930, all tequila was 100 percent blue agave. Tequila makers started mixing in cane sugar because of increasing demand, thus introducing the mixto tequilas. But in the last few years, more distillers have been producing 100 percent formulas, bringing the spirit of Mexico to new heights while embracing the traditional techniques that have been passed down for generations.

Tequila is also categorized by how long it ages. Blanco, also called silver, tequila ages up to 60 days before bottling. Reposado tequilas age for a minimum of 60 days. Anejo tequilas are aged for a minimum of one year. El Jimador Tequila comes in all three varieties and contains 100 percent blue agave.