LEARN MORE ABOUT THE AGAVES.

Mexico is the center of the biological and cultural diversity of the agaves, it produces 75% of agaves worldwide. In Oaxaca, there exist 38 of which the most popular for mezcal production are:

Scientific name: Agave Angustifolia How
Years to maturity: 8 years.
Artisanal production: 10 kilos per liter.
Also known as: Espadín, Dob-Yee.
Fun fact: It is the most widely-grown and adapts well to different weather conditions.
Tasting notes: Fresh herbal sensation.

Scientific name: Agave Karwinskii
Years to maturity maduración: 13 years.
Artisanal production: 20 kilos per liter.
Also known as: Cuixe, Bicuixe, Barril, Largo, Cuishi, Cirial, Tripón, San Martinero.
Fun facts: Its scientific name is in honor of the German geologist Friedrich Von Karwinsky who lived in Oaxaca between 1827 and 1832.
Tasting notes: Citrus tones and herbal freshness sensation.

Scientific name: Agave Americana Var. Oaxacensis
Years to maturity: 12 years.
Artisanal production: 20 kilos per liter.
Also known as: Blanco, Castilla, Cenizo, De pulque, De rayo, Sierra negra.
Fun facts: It is the rarest and scarcest of the mezcal agaves .
Tasting notes: Elegant, velvety, with floral tones and a dried fruit aftertaste.

Scientific name: Agave Marmorata
Years to maturity: 25 years.
Artisanal production: 25 kilos per liter.
Also known as: Tecolote, Maguey de caballo, Curandero.
Fun facts: Known as the “black truffle” of mezcal, due to the number of years needed for it to reach maturity and the flavors which consequently follow
Tasting notes: Powerful, creamy, earthy and herbal presence as well as a root and folk remedy aftertaste

Scientific name: Agave Potatorum Zucc.
Years to maturity: 12 years.
Artisanal production: 15 kilos per liter.
Also known as: Papalómetl, Biliá, Chato, Monte.
Fun facts: : The most famous of the wild agaves. Used in communities as digestive and diabetes remedies
Tasting notes: Floral with the refinement of velvety honey and cacao flowers.

Scientifi name: Agave Convallis
Years to maturity: 25 years.
Artisanal production: 50 kilos per liter.
Also known as: Cuche, Lobo.
Fun facts: : It is the most difficult agave to distill, with the lowest production and requires the most years to mature.
Tasting notes: Strong and intense flavor in the palate. Spicy and leaves an aftertaste of grandma’s remedies

Scientific name:Agave Karwinskii Succ.
Years to maturity: 12 years.
Artisanal production: 12 kilos per liter.
Also known as: Tobasiche, Barril
Fun facts: It is a subspecies of the Karwinskii agave, it grows tall and in small leaves
Tasting notes: Sweet with strong notes of quince and anise

Scientific name: Unclassified .
Years to maturity: 12 years.
Artisanal production: 12 kilos per liter.
Also known as: De lumbre.
Fun facts: Prior to the arrival of the espadín in Oaxaca, this was the agave which was cultivated. It has a reddish hue as if it were burning.
Tasting notes: Sweet and fresh tones with a dry taste on the palate.