Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue agave:
Tequila 100% Agave. Must be made with 100% blue agave juices and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Añejo.
Tequila. Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Añejo
The NOM standard defines four types of tequila:
The Tortilla Guy & Chef Craig W. PribeAnother Chef at the NRA Chicago 
The Tortilla Guy & Chef Mario 
As Ben Franklin said: In wine there is wisdom, in beer there is freedom, in water there is bacteria?In a number of carefully controlled trials, scientists have demonstrated that if we drink 1 liter of water each day, at the end of the year we would have absorbed more than 1 kilo of Escherichia coli, (E. coli) - bacteria found in feces.In other words, we are consuming 1 kilo of poop.However, we do NOT run that risk when drinking wine & beer (or tequila, rum, whiskey or other liquor) because alcohol has to go through a purification process of boiling, filtering and/or fermenting.Remember: Water = Poop, Wine = HealthTherefore, it's better to drink wine and talk stupid, than to drink water and be full of Poop.There is no need to thank me for this valuable information:I'm doing it as a public service. 
