The Agave is the main ingredient in Tequila. The base of a mature agave plant is steamed in order to extract the sap. The sap ferments for approximately 10 days, producing "mother pulque". This is added to fresh sap and allowed to ferment more, producing "pulque" (wine). The "pulque" then is double-distilled in pot stills, and the resultant vino mezcal can be exported immediately as a "white" liquor, or it may be aged in oak casks to produce an añejo or aged product.