process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. These parameters include the type of yeast strain, the age of the agave plant itself, temperature, and the carbon:nitrogen ratio. However, the type of yeast strain used and the carbon:nitrogen factors have the biggest influence on the production of higher alcohols; this is not surprising as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. The type of yeast most commonly found in tequila is Saccharomyces cerevisiae, which contains many strains. For example, CF1 agaves, a type of yeast, produces much more ethanol than a strain of CF2, as the two yeasts' metabolism mechanisms differ. This factor may be influenced from different agricultural practices that occur to cultivate the different yeasts strains. It was found that the higher the carbon:nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. A high ratio imparts that there is less nitrogen in the fermentation process, which results in deamination reactions of amino acids, leading to the synthesis of higher alcohols. The Ehrlich pathway is the name for this process, where alpha-keto acids are decarboxylated and transformed to aldehydes and to higher alcohols. The temperature of the fermentation process also greatly affects the alcohol content of the resulting product. For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35 degrees as compared to a temperature of 30 degrees produced more isoamyl alcohol. The higher temperature suggests that this is a much more optimal condition for the yeast to ferment the distilled beverage. Lastly the age of the agave plant itself: the older the plant, the greater the alcohol production. It was shown in a study that the concentration of amyl alcohol increased as the plant aged by a factor 30%. However, a higher concentration of methanol is found when using younger plants. This may be due to differences in agricultural practices that occur when taking care of plants of different ages. Color Tequila comes in an abundant array of colors ranging from clear to a dark amber brown. The color of the tequila varies greatly depending on the aging process and the type of wood used for storage. The white version of tequila, known as silver tequila or blanco, is the