Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1656. Although some tequilas have remained as family owned brands, most well-known tequila brands are owned by large multinational corporations. However, there are over 100 distilleries making over nine hundred brands of tequila in Mexico and over 2,000 brand names have been registered (2009 Statistics). Due to this, each bottle of tequila contains a serial number (NOM) depicting in which distillery the tequila was produced. Because there are only so many distilleries, multiple brands of tequila come from the same location. There are two basic categories of tequila: Mixtos and 100% Agave. Mixtos use up to 49% of other sugars in the fermentation process, with Agave taking up the remainder. Mixtos use both glucose and fructose sugars. With 100% agave tequila, blanco or plata is harsher with the bold flavours of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavours of the wood, while the harshness of the alcohol mellows now you can enjoy it as a premix in a convenient ready to drink variety