Technically, the name of this UNESCO World Heritage Site is Agave Landscape and Ancient Industrial Facilities of Tequila. But that’s a mouthful. For at least 2,000 years, folks around here have been making pulque, a milky agave wine. A wealthy Spanish aristocrat, working around a royal ban on new vineyards, started distilling blue agave, inventing a new drink named after the town of Tequila in Jalisco state. Above are Tres Mujeres oak barrels aging tequila for years, to the sound of classical music, which is thought to improve the taste.

But wait, trendy folks claim they don’t like tequila and only drink mezcal, which is silly since tequila is a type of mezcal. Mezcal is a very broad category of alcohol, including home brews, stuff sold in plastic containers out of the trunks of cars, and a few quality refined spirits, like tequila. Some mezcals use extra wood burning to add more smoke flavor, but good tequila just uses the cooked agave fruit and the smokiness from the barrel. Some tequilas add food coloring, but good tequilas similarly gain their color naturally.

Another misconception is that like champagne, all tequila must be made near Tequila in Jalisco. That’s not true. Tequila can be made anywhere in the state of Jalisco and also in designated areas of half a dozen other states in Mexico. We did a tequila tasting many years ago out of Puerta Vallarta, and it was as authentic and delicious as the ones near Tequila. Even the heritage site covers several different towns west of Guadalajara.

Between Tequila and Guadalajara is a UNESCO Biosphere, La Primavera or ‘springtime’, which includes a pine-oak forest, springs, orchids, birds and more, and it’s a popular recreation area. Tequila is my last stop in Mexico for a while—quite an enjoyable one—, so now Mondays switch back to US park units, affiliates, trails and heritage areas. Thanks for reading!