Artisanal Mezcal Part V: Agave Species & Styles

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Blue Weber: a cultivated varietal used in the production of tequila; only the top producers (Casa Dragones, Ocho Plata, etc) are truly 100% blue agave; has a salty, grassy flavor. Blue Weber can also be found in the south of Mexico.

Espadin: a cultivated species of maguey common in mezcal production with a lifespan of 5-10 years; also commonly used in Tequila (after all, most bottles only say 100% agave, not 100% azul).

Tobala: arguably the most famous wild agave, produces an intense, bold style and lives up to 35 years (hence production is usually tiny); other notable wild varietals include Silvestre, Madrecuishe, Mexicana, and Tepextate, and have a great deal of complexity.

Pulquero is a species used to make pulque, a fermented beverage made from agave syrup popular in Central Mexico.

Pechuga is a specialty style of mezcal traditionally produced in the holiday season whereby local fruits and a chicken breast are placed in the pot still to cut the intensity of the flavor and improve the smoothness of the finished product; a rarity outside of Mexico.