Picturesque and iconic, the Agave plant thrives in the sun-baked terrains of Mexico and the arid expanses of the American Southwest.
It is also the plant from which tequila and other Mexican spirits are made!
It's striking appearance, akin to Yuccas or Cacti, boasts fleshy, succulent leaves reminiscent of Aloe Vera.
In this article, let’s find out more about the Agave plant, the different types, and how it is made into tequila.
The Plant
Belonging to the Agavaceae family, Agaves are generally regarded as perennial plants, however they can also be described as monocarpic (set seed once and the die) rosettes or multi annuals, since each individual rosette blooms just once before dying.
The Quijote
The Quijote is the Agave growing stack that can exceed up to 9 metres in height. Its tubular flowers, painted in hues of white, cream, or yellow, attract an array of pollinators, drawn by the generous outpouring of fragrant nectar that attracts bats, bees, and birds alike.
Adaptable survival
Thriving amidst scarcity, Agaves are masters of survival in harsh terrains, harnessing meagre water resources through shallow-rooted networks. Rainfall, dew, and condensation are cleverly captured, nurturing these hardy plants in high altitudes and unforgiving climates.
The water captured in the fleshy leaves, safeguarded by a protective coat, shields against evaporation, ensuring the plant's sustained existence. Spikes, fashioned at the leaf's end, deter animals from seeking moisture, their sturdy construction even suitable for makeshift sewing needles.
Cultivation and terroir
While seeds nurture new growth, Agaves also propagate through 'pups,' miniature plants flourishing along runners, embracing warmth and harsh conditions alike. Unfazed by soil diversity—be it chalky, sandy, shale, clay, or iron-rich grounds—Agaves soak up the essence of their terroir and region, each challenging environment enriching the plant's character.
The diversity of Agave
Celebrated for their diverse flavours shaped by terroir and seasonal nuances, various Agave types grace the Mexican landscape, each boasting its distinctive essence:
- Americana (Agave Americana): Known for mezcal production in northeastern Mexico.
- Arroqueno (Agave Americana Oaxacensis): A long-lived variety in mezcal production.
- Cupreata (Agave Cupreata): Reflecting the rugged culture of Cuenca del Balsas.
- Durangensis (Agave Durangensis): Exclusive to Duango and Zacatecas for pulque and mezcal.
- Espadin (Agave Angustifolia): The ancestor of blue tequila and henequen.
- Inaequidens (Agave Inaequidens): Associated with volcanic substrata from Central Mexico.
- Jabali (Agave Convalis): Recognized as Jabalin or Kerchovei.
- Karwinskii (Agave Karwinskii): Varied species typical in southern arid zones.
- Maximiliana (Agave Maximiliana): Banned for mezcal in Sinaloa in the Eighteenth Century.
- Rhodacantha (Agave Rhodacantha): Known for its solitary presence in the highlands.
- Salmiana (Agave Salmiana): A vital part of San Luis Potosi and Zacatecas' landscape.
- Tepeztate (Agave Marmorata): Valued for its ornamental and ceremonial uses.
- Tequilana (Agave Tequilana): Renowned as the essence of Tequila.
- Tobala (Agave Potatorum): Among the most sought-after wild maguey for mezcal in Oaxaca.
Mezcal Vs Tequila - what’s the difference?
Though Tequila marked its global debut before Mezcal, the latter's allure steadily ascends.
Yet, what sets these two apart?
While Tequila embraces industrialised production, Mezcal's traditional, small-batch methods offer a distinctive charm. Here's a quick comparison:
- Tequila has origins in 5 states, whereas Mezcal has origins in 9 states.
- Tequila can only be made from the Blue Weber Agave (Agave Tequilana), whereas Mezcal can be made from over 200 species of Mexican Agave.
- The agave cores, when roasted as part of the production process, are roasted in large stone ovens or autoclaves to make Tequila, whereas they are slow roasted in rock-lined pits in the ground to make Mezcal.
- Commercial wine yeast is used for controlled fermentation when making Tequila, whereas wild or natural yeast strains are used in Mezcal fermentation.
- Tequila is mostly produced in factories, whereas Mezcal is hand-distilled in small family operations.
Cheers to Agave
The Agave plant, with its myriad species and diverse applications, remains a testament to Mexico's rich natural heritage, where each variety narrates a unique tale of resilience, flavour, and cultural significance.
Author: Agave Lux. We do not dream of being the biggest, our vision is to be the best independent supplier of premium spirits. Agave Lux connects Australian consumers with the best quality Mexican spirits from our carefully curated and exclusive network of independent producers who champion sustainability, fair trade and organic practices.
We provide services for US Visa MRV Application fee payment in Mexican banks - Scotia or Banamex in Cash - Pesos in Mexico Banks, so you can book visa interview dates & can finish your visa renewal stamping at US Consulates / Embassy / Embassies in mexico.
We help for US Visa Application Fee payment in cash (pesos) in Mexican Banks - BanAmex , Scotia for Tijuana, Mexico location + us visa stamping in tijuana mexico-h1b-h4-e3-l1a-l1b-l2-renewal-stamping-latest-interview-questions-experiences
