Mexico and Agave
Drinking fermented beverages is a longstanding tradition, even within ancient civilisations. Fermentation occurs naturally and the fermentation of agave juices is no exception to this rule. It's no surprise that since hundreds of species of the agave plant were (and still are!) abundant in Mexico, pre-Hispanic Aztecs realised that cooked agave could be fermented and so it became a drink of choice: just like beer! However when the Spanish conquistadores arrived to what is today known as Mexico, they wanted a drink that reminded them of home. Since Brandy was non-existent in Mexico and too difficult to bring to the American continent they created their own beverage.
With their Arabic knowledge of distillation, Spanish and Aztecs came together to take this fermented agave juice to its next natural step: Vino Mezcal (or Mezcal Wine, otherwise known as Tequila or another such agave drink!)