Produced in certain regions of Mexico, Tequila is made specifically from the blue agave plant. It is typically made by cooking the agave hearts (piñas) in ovens or autoclaves, fermenting the resulting juice, and then distilling the liquid in copper pot stills. Tequila can be bottled as either high-quality 100% agave or as a mixto, which contains at least 51% agave and may also contain other sugars.

Mezcal can be made from a variety of different agave species, each of which imparts unique flavours and aromas. Mezcal production also involves cooking the agave piñas, but the traditional method is to roast them in underground pits lined with volcanic rocks, which imparts a smoky flavour to the finished product. Mezcal is typically distilled in clay or copper pot stills.