Agave Durangensis

Commonly know as blanco, cenizo, and verde.

This wild agave is indigenous to Northern and Central Mexico, specifically the states of Durango, San Luis Potosi and Zacatecas. The agave takes around 10 years to reach maturity, and is low yielding.

As the name suggests, the agave has a bright green color. The primary flavors found in the distillate are earthy and mineral, which is indicative of the region’s arid climate.

Agave Cupreata

Also know as papalote, agave cupreata is found in the Mexican states of Michoacan and Guerrero at elevations of 1,200-1,800 meters. It can, however, be found elsewhere but not typically in as much abundance.

The age of maturity varies, but it can take up to 15 years before the plant is ready for harvest.

Cupreata is usually bold, bright and herbaceous, leaving a fresh finish of pepper and spice on the mid-palate.

Commonly known as barril, bicuixe, cuixe, largo, madrecuixe, and tobasiche.

This wild agave thrives in Southern Mexico, specifically Oaxaca.

The cuixe, largo and tobasiche varietals grow quickly and produce fewer sugars, which offers bitter, coffee-like notes or earthy flavors. The madrecuixe, bicuixe and barril varietals grow more slowly and amass more sugar, which produce brighter, fruitier and nutty flavors.

Agave Americana

Commonly known as arroqueño, blanco, coyote, sierra negra.

This wild agave grows widely throughout Mexico, with concentrations along the South Pacific coast.

The flavors produced can vary drastically. Mezcal made from the diminutive agave coyote can be deep and dark, while those produced from agave arroqueño, the largest and slowest growing of the bunch, trend toward piquant and green notes.

Agave Karwinskii

Commonly known as barril, bicuixe, cuixe, largo, madrecuixe, and tobasiche.

This wild agave thrives in Southern Mexico, specifically Oaxaca.

The cuixe, largo and tobasiche varietals grow quickly and produce fewer sugars, which offers bitter, coffee-like notes or earthy flavors. The madrecuixe, bicuixe and barril varietals grow more slowly and amass more sugar, which produce brighter, fruitier and nutty flavors.

Agave Convallis

Jabalí means “wild boar” in Spanish, which refers to the agave's pencas which can often curve downwards like a wild boar’s tusks as it matures.

Grown throughout Oaxaca, the agaves are small-medium and take take 25 years to mature in the wild; no other agave takes has such a long aging period.

Jabali are notoriously difficult to distill, they bubble up with foam during fermentation.

Agave Karwinskii

Commonly known as barril, bicuixe, cuixe, largo, madrecuixe, and tobasiche.

This wild agave thrives in Southern Mexico, specifically Oaxaca.

The cuixe, largo and tobasiche varietals grow quickly and produce fewer sugars, which offers bitter, coffee-like notes or earthy flavors. The madrecuixe, bicuixe and barril varietals grow more slowly and amass more sugar, which produce brighter, fruitier and nutty flavors.

Agave Salmiana

This agave is mostly found in Central Mexico, originally from the highlands in Coahuila, Durango, and San Luis Potosi (where it is usually referred to as Verde).

This agave can be used in modern landscaping, but also produces some very unique mezcal. Known as “The Green Giant” for it’s large size, and it can take up to 25 years to reach maturity.

Commonly, the mezcal will have notes of fresh green chili, bright citrus, with notes of dried herbs and some minerality.

Agave Americana

Commonly known as arroqueño, blanco, coyote, sierra negra.

This wild agave grows widely throughout Mexico, with concentrations along the South Pacific coast.

The flavors produced by this variety can vary drastically. Mezcal made from the diminutive agave coyote can be deep and dark, while those produced from agave arroqueño, the largest and slowest growing of the bunch, trend toward piquant and green notes.

Agave Marmorata

Commonly known as tepextate (or tepeztate) in Oaxaca and pichomel or pizorra in parts of Puebla.

It flourishes best on the sides of steep rocky cliffs and produces beautiful quiotes at the end of it’s life that flower a rich yellow.

Tepeztate takes as many as 25 years to mature in the wild.

Tepeztate mezcals are uniquely herbal and distinct, matching the plant's sloppy, deep green leaves.

Agave Tequilana

This agave is mostly found in Central Mexico, originally from the highlands in Coahuila, Durango, and San Luis Potosi (where it is usually referred to as Verde).

This agave can be used in modern landscaping, but also produces some very unique mezcal. Known as “The Green Giant” for it’s large size, and it can take up to 25 years to reach maturity.

Commonly, the mezcal will have notes of fresh green chili, bright citrus, with notes of dried herbs and some minerality.

Agave Potatorum

This agave is commonly know as papalome, papalometl, or tobalá.

Commonly grown in the Oaxaca and Puebla regions at high altitudes, making it difficult and time-consuming to harvest. Its relatively minuscule size yields extremely limited quantities of intensely aromatic mezcal.

Tobala mezcals are becoming harder to find due to their long maturity and usually produces a mezcal with sweeter, nutty and buttery flavors.

Agave Karwinskii

Commonly known as barril, bicuixe, cuixe, largo, madrecuixe, and tobasiche.

This wild agave thrives in Southern Mexico, specifically Oaxaca.

The cuixe, largo and tobasiche varietals grow quickly and produce fewer sugars, which offers bitter, coffee-like notes or earthy flavors. The madrecuixe, bicuixe and barril varietals grow more slowly and amass more sugar, which produce brighter, fruitier and nutty flavors.

Agave Durangensis var. Salmiana

Commonly know as blanco, cenizo, and verde.

This wild agave is indigenous to Northern and Central Mexico, specifically the states of Durango, San Luis Potosi and Zacatecas. The agave takes around 10 years to reach maturity, and is low yielding.

As the name suggests, the agave has a bright green color. The primary flavors found in the distillate are earthy and mineral, which is indicative of the region’s arid climate.

A blend of agaves

Ensamble mezcals refer to any mezcal that is not from a single agave plant, in other words, multiple agaves have been blended together to produce the final mezcal.

Ensambles can range vastly in their style and provide the Mezcalero to showcase their blending skills.

Some enambles are a 'field blend', which simply means the mezcalero distilled whatever agave was nearby. Others are deliberate blends of different agave to achieve a desired product.