1. AGAVE: The juice of this plant, specifically the blue variety, is used to make tequila. A distant relative of the lily, not the cactus, there are more than 300 agave species. Only the blue agave, cultivated primarily in the state of Jalisco because of it's arid, volcanic soil, is used for tequila. An agave takes eight to 10 years to mature, and the plant has a bulbous base and spiny blue-green leaves that shoot out at all angles. By Mexican law, a product must contains al least 51% blue agave to be called tequila. Products made from 100% blue agave cost more to produce and require government inspection to insure authenticity.

2. AGAVE SAZON: Ripe agave, the ripping process last between 8 to 12 years.

3. AGAVE DESERTI: The ranchers/farmers from Baja California, prepare a regional beverage out of this agave, whose wares are not longer than 30 cm.

4. AGAVE POTATORUM: Bacanora, Sonor's mezcal, originates from this plant.

5. AGAVE TEQUILANA WEBER AZUL: It is part of the agaves special prouping, which is easy to identify this plant very similar to maguey, has very long, thin rigid. It is the raw materials used to make tequilas, its color is blue like.

6. AGUAMIEL: The Spanish word ( meaning "honey water") to describe the sweet, sap-like juice that is extracted from the piña of the agave plant, It is fermented for several days and then double-distilled to reduce tequila, which is typically reduced from 110 proof to 80 proof before bottling.

7. ALAMBIQUE: Pressure machine, used for the distillation of tequila.

8. ALQUITARA: Slow distillation.

9. ANOVILLARSE: This is the stage when the maguey starts to ripe.

10. AÑEJO: Literally translated, this means "aged" tequila. For a product to be called añejo, it must have been aged for at least one year. Usually, this aging is carried out in smaller oak cask, like those used for bourbon, Añejos are usually aged between three and seven years.

11. BARBEO: To prune the agave sheets (pencas), it's believes that the barbeo it's a kind of prune, that cause the grow of the maguey.

12. BARBE DE ESCOBETA: Prune that produce a premature maduration of the plant.

13. BARREL: Wooden deposit in order to transport liquids. Old measure equivalent to 833 kg.

14. BATIDOR: Worker that introduce nude into the tank and beat it with foots and hands to remove the fibers of the squeeze pencas.

15. BOTIJA: Container of mud, potbellied of narrow and short neck, it was formed with leather of male goat. Seven botijas is equal to a barrel, it is a measure for the means retail.

16. CHICOTUDA: : The agave plant whose aspect is not very vigorous, as if it was old and tired.

17. CHINGUIRITO: National liquors of cane and mezcal that in the XVIII and XIX centuries they were considered of bad quality.

18. COA DE JIMA: Tool for the crop, also there is another in order to clean overgrowth with the most triangular tip, instead of round and sharp.

19. COGOLLO: Appendix that is in the superior part of the pineapple and born from the mesonte or mezontle. It is the place of birth of the agave.

20. CONDENSADOR: Species of metal serpentine where the vapors removed from the distillation due to their cooling are condensed.

21. DAMAJUANA: Commercial unit to the retail of glass covered of wicker, with handles that contained 32 liters a part of a barrel.

22. DESQUIOTE: When the flower of the agave it's cutting, so that the plant doesn't die.

23. DESTILACION: Process by means of the alcohols are extracted of the fermented juice that they constitute the liquor.

24. FERMENTACION: Process in order to become ethylic alcohol the reducers sugars contents in the juice.

25. GOLD: Tequila aged in large oaks vats. The products gains some color due to contract with the oak, but often caramel coloring is added as well, depending on the producer.

26. GUSANO: The worm which lives in the heart of agave plants. Mostly placed in mezcal as gimmick, the gusano is not found in tequila.

27. HERVIDOR: In certain caldrons, the tube where the water boiling.

28. HIJUELO: Small mezcal that is born to the foot of the agave and that it's pulled up when it is one year old of age, removing it's little roots of the "head"; to that age the small pineapples have the size of a common orange. Also called seed.

29. HUACHICOL: Adulterated drink with alcohol, mainly of cane.

30. IXTLE: Textile filament that is extracted of the blue agave in order to produce lines or strings. It is called also pita.

31. JALISCO: The central Mexican state in which the town of Tequila is located and where the vast majority of the agave used for tequila is harvested and distilled. It is an officially demarcated region (like Cognac for brandy or Bordeaux for wine) where tequila is produced, located roughly 40 miles from of Guadalajara.

32. JIMA: Operation of cutting the leaves of the agave totally and of pulling up the pineapple from the floor.

33. JIMADOR: The one that carry out the jima.

34. LIMPIA: Removing the grass and remove the land of the foot of each agave, through the coa eaving a clean space of stick and half of wide (a stick measure 83.5 cm).

35. MANOLARGA: Agave of adult size that the other whose leaves are but erect and of greener color.

36. MARRANA: Dry trash from mezcal.

37. MELGAS: The land that remains between furrow and furrow in order to sow corn and bean when the mezcal is still very small.

38. MEZONTLE, MESONTE: Heart of the pineapple of the agave, it has a granular texture.

39. MEZCAL: Silver that will produce the tequila or mezcal. Regional drink obtained of agaves, similar to the tequila.

40. MOSTO: Juice of the agave or other fruits that by means of fermentation produce alcohol.

41. NITZICUILE: Worm that destroys the root of the agave.

42. PALOMAS: Plague that eats away the pencas of the mezcal.

43. PENCAS: The leaves of the agave.

44. PERLA O CONCHA: Bubble that stays in the surface of the tequila after serving it or shake it.

45. PIÑA: The heart of the agave that is taken advantage of for the production of the Tequila. It is the one that it contains the sugars. This formed by the shaft and the base of the leaves.

46. PIPONES: Wooden deposits with capacity for 80 barrels or 5 280 liters, although there is of other sizes.

47. POTRERO: In Tequila is called so to the plantations of agave, also it know like train, ranches or orchards.

48. PLATA: Literally translated as "Silver", refers to white, or clear, unaged tequila.

49. QUIOTE: Stick that is born from the heart of the maguey, the flower of the maguey. When it`s cut and cook whole, it could eat up because besides having nutrients it has their own sweet flavor.

50. REPOSADO: Another aging term, meaning "rested". By definition, reposado tequilas have been rested in oak barrels for a period of six months to a year.

51. TEQUILERO: A master tequila maker.

52. TABERNA: Factory of tequila. Store where tequila is sold to the for minor.

53. TAHONA: Circular space of cantería where a heavy stone moves in form of wheel that rotates on an axis, helped by a yoke of oxen. The stone mash the pulp of the agave converting it in kind of a pasta that it is diluted in water in order to give you the necessary consistency for the fermentation.

54. TATEMAR: Act of cooking the pineapple of the agave so that the honeys concentrate that then will be Fermented and they will distill.

55. TEQUIO: Task. it's thought that the word tequila comes from this term.

56. TEQUILA CORTADO: When the tequila, to the being shaken inside the bottle, it don't produce the pearl or shell that the experts demand.

57. TEQUILA DE HORNITOS: It's manufactured in a vessel of copper with the tuba. The vessel cover with a piece of wooden chart, covering the cracks with clay; the condenser is a wooden serpentine.

58. TUBA: : Tequila newly left from the still with sweet flavor. Liquor that it's obtains of palms.