In Mexico, there are a lot of kinds of agave, and depending on the type of agave you can make different drinks. Blue agave is the only kind used to make tequila. The harvested agave stalks are then steamed in an oven for a day, and then cooled for another day. The stalks are then fermented. No need to add any sugar. Watch this video tutorial and learn how to make tequila from agave nectar.
http://www.nathangibbs.com/2008/07/04/how-to-make-tequila-tour-of-casa-herradura/
The Agave Harvest (Engl)
Madhava's Agave nectar is a pure and natural sweetener made from the natural juice (aguamiel) of the agave salmiana. It is harvested from live plants in the high desert region of Central Mexico, where a wealth of the plants grow wild. It is gathered by hand by Hnahnu Indian peoples native to this area, from plants on their land.
Culinary Travels: Mexican Memories (Engl) (Link)
This segment features the tequila of El Tesoro, which does tequila the old-fashioned way. Master Distiller Carlos Camerena crafts some of the finest tequilas in the land. We’ll visit the blue agave fields, which provide the fruit, and the distillery, where they slow cook the fruit and crush it with a small tractor and a huge stone wheel.
http://www.babelgum.com/16045/culinary-travels-episode-612-mexican-memories.html
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