Agave Varietals
Espadín
(Agave angustifolia haw.)
Prized for its rapid 6-8-year maturation, Espadín is the main cultivate used in mezcal production in the state of Oaxaca. Growing to a height of 6-8ft and in a variety of soils and elevations, it produces a wide range of flavors, from fruity and spicy to herbaceous and earthy.
Arroqueño
(Agave americana var. oaxaquensis)
Before Espadín cultivation truly took off in Oaxaca, Arroqueño was the primary agave in the Valles Centrales and other regions. It is a majestic plant. Taking up to 18 years to mature untouched in the wild, Arroqueño often produces a rich, sweet mezcal, often showing a note of chocolate.
Tobalá
(Agave potatorum)
Tobalá, known as the king of magueys, is believed by some to be the first agave distilled by indigenous Oaxacan producers. Tobalá likes rocky, high-altitude soil, often grows in the shade of oak trees, like truffles, and takes 10-15 years to ripen. Tobalá produces a complex mezcal marked by high minerality.
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