Tequila making begins with harvesting blue Weber agave plants. The piñas (hearts) are then cooked to convert their starches into fermentable sugars. Next, the cooked piñas are crushed to extract their juices, which are fermented using yeast. The fermented liquid is distilled at least twice to concentrate the alcohol and refine the flavor. Depending on the type of tequila being produced, it may be aged in barrels to develop its flavor. Finally, the tequila is filtered, diluted to the desired alcohol content, and bottled. Throughout the process, techniques and equipment may vary depending on the distillery and desired characteristics of the final product.