A Newbie’s Information to the Agave Species Used to Make Mezcal

Agave is the center of any bottle of mezcal. When produced in a conventional method, mezcal is greater than only a easy distillation of agave. It displays generations of deal with these distinctive and spectacular crops.

Versus tequila, solely made out of Blue Weber agave, mezcal might be derived from quite a lot of totally different species. Every has its personal traits, are grown in several environments, and impart distinctive flavors.

“The existence of various species makes mezcal tasting enjoyable and complicated,” says Lorena Teran, director of agriculture with El Buho Mezcal. “In every batch, we discover totally different flavors and aromas, a few of which come from the plant, and a few from the fermentation.”

Greater than 200 distinctive species of agave develop in Mexico, however the actual quantity used to make mezcal is tough to outline. “Many individuals say ‘round 20’ very confidently, however finally, it falls upon the way you take into account these agave sorts as they proceed to evolve into varied subspecies, and if you happen to consider the present classification system to be appropriate,” says Max Reis, beverage director at agave-focused restaurant Mírate in Los Angeles.

For individuals who get pleasure from fantastic mezcal, it will not be obvious why to study these crops would matter. “Understanding the variations between the agave species is an effective way to start out exploring the mezcal world,” says Andrés Cruz, gross sales and hospitality supervisor for Mezcal Vago. “Every species is the results of generations of evolution and pure adaptation to the totally different terroirs.”

Reis echoes this sentiment. “Some agave takes longer to domesticate, some is simply grown wild, some is solely grown in a selected area,” he says. “Studying in regards to the agave grows consciousness of consumption, and makes you recognize and revere the mezcal in your copita.”

To know the myriad complexities of the agave species from Mexico and their distinctive terroirs would take rigorous examine. Right here’s a fast overview of some of the agave species generally used to make mezcal.

Espadín (Agave Angustifolia)

In trendy mezcal manufacturing, espadín is the most typical species of agave used. Of the species grown in Oaxaca and Puebla, it’s essentially the most associated to the Blue Weber and is the best to domesticate. In Oaxaca, it’s widespread to see fields of espadín that await harvest.

“[Espadíns have] lengthy, slender leaves, are pale bluish green-gray, and 1 ½ -2 ½ meters tall when mature,” says Terans. 

Espadíns can take anyplace from six to 10 years to mature. Mezcal produced from espadín has a profile that’s earthy, wealthy, and fruity, and usually with none floral qualities.

Cuishe (Agave Karwinskii)

Amongst agave species, karwinskii might need the widest number of names. “This species has quite a lot of variations. Some are very massive, tall and thick, some are slender, small, some darkish inexperienced, some shiny, some look extra yellow or brown,” says Reis. “Individuals name them quite a lot of totally different names, relying on the bodily attribute and the group they dwell in.”

“Cuishe agave in most areas is a karwinskii varietal, and [it] has a stalk like a small palm tree, with the pencas or spines clustered on the high and a trunk of uncovered piña and wooden,” says Reis. “They’re very pleasant wild agave and infrequently will develop close to others for simple cross-pollination.”

These agaves are additionally recognized by names like Madrecuishe, Bicuishe, Cirial, Tobasiche, Barril, San Martinero, Candelillo, Largo, Marteño, and Cachitun. They typically take between 12 to fifteen years to mature. Mezcal made out of this selection tends to have extra earthy, chocolaty flavors and aromas, with a bit extra minerality.

Tobalá (Agave Potatorum, Agave Nussaviorium, Agave Seemanniana)

Tobalá agaves are among the many smallest species utilized in mezcal manufacturing, and so they’re tough to obtain. “This agave can solely reproduce by seeds and is present in arid and tough landscapes, like massive rocks or steep slopes,” says Cruz.

“Tobalá is one widespread identify used for not less than three totally different species: A. Potatorum, A. Nussaviorim, and A. Seemanniana,” says Teran. “They’ve quick and vast leaves, inexperienced leaves with pink edges, and curvy spines, and are [around three feet] tall when mature.”

Mezcals made out of tobalá agaves are wanted amongst fans for his or her gentle, candy, floral, earthy, and wealthy taste profile.

Coyote (Agave Lyobaa)

Figuring out the coyote agave presents a singular problem. There are totally different agaves referred to as coyote all through Oaxaca, most notably A. Lyobaa within the Tlacolula and Ocotlan valleys, and to a lesser diploma, A. Americana within the area of Sola de Vega. The aromas and flavors of mezcal made out of A. Lyobaa are wealthy and complicated, with earthy, herbaceous, vegetal, and spice notes.

“Lots of them have wider, fatter leaves in [a] quick bushy form,” says Reis. “However with a tall rise to its base, nonetheless lined in spines like quick, fats karwinskii, however the trunk is spines, as an alternative of the bare piña portion.”

“A. Lyobaa is shiny yellowish inexperienced with orange spines, leaves are slender [at] the bottom and, a bit wider within the center. They take round seven to 10 years to mature, and are scarce and uncommon,” says Teran.

Mexicano (Agave Rhodacantha)

Mexicano agaves might be both cultivated or discovered within the wild, primarily in arid, scorching areas with low vegetation density. They take round eight to fifteen years to totally mature in most environments.

“Mexicano agave usually resembles espadín agave, a pale-colored inexperienced, lengthy spines, medium-sized, however with a denser spacing of spines,” says Reis. “The spines, I at all times observe, are fatter within the center, nearly like an extended soccer.”

Mezcal made out of this agave is thought for its dense, oily mouthfeel and complicated, diverse taste profiles. 

“Mexicano generally has both a caramel candy profile, or an earthy, savory-forward palate with some heat spice notes towards the tip,” says Cruz. “It tends to be a full-bodied, tasty mezcal.”

Tepeztate (Agave Marmorata)

Amongst mezcal aficionados, tepeztate is acknowledged for getting used to create extraordinarily expressive and distinctive mezcals. It’s solely discovered within the wild, which provides to its attract.

Tepeztate has one of many longest maturation intervals of any agave used for mezcal, usually as much as 25 years. 

“This ‘dinosaur of agaves’ is a big, bright-green plant. Its core tends to be smaller than an espadín, however it’s giant, extremely coveted, and characterised by large leaves rising in erratic varieties,” says Cruz.

Tepeztate is often outlined by a inexperienced and floral profile. Relying on the place it’s grown and the way it’s made, the species would possibly categorical some ashy, candy, and fruity notes. “Typically it has a blueberry yogurt taste when pushed to malolactic fermentation,” says Reis.

Jabalí (Agave Convallis)

Jabalí is an ideal instance of how small variations between agave species can show dramatic throughout and after distillation. It’s smaller in measurement and shiny inexperienced, with yellow stripes on its curved leaves. It takes 10 to fifteen years to mature, often grows in clusters, and is discovered principally within the wild.

“This agave is infamous for being tough to work with, attributable to its decrease sugar content material and excessive saponin content material that makes foam throughout fermentation and distillation,” says Teran. Due to this, mezcal made out of jabalí usually requires three to 4 distillations, versus two for many bottlings.

“This is without doubt one of the agaves that varies essentially the most as soon as distilled,” says Cruz. “Its profile can differ from floral and barely candy, to lactic with a gift acidity, to a cooked agave, [with] darkish floral notes, nearly like licorice.”