When we talk about tequila, we need to go back in time to the year 300. At that point, our Mexican ancestors were already making a naturally fermented beverage that we call “tepache”, (which, at the time, was made with the agave piña, some sugar cane and other ingredients; nowadays it’s made with pineapple, clove, anis, and piloncillo). In 1519, the Spaniards came to Mexico to conquer the land and secure its bountiful resources. When they arrived, they saw what the native people were making with the agave plant. The Spaniards then applied their knowledge of distillation to the native drink, and the production of tequila was begun.