What Is Mezcal Made Of?

Mezcal is still a mysterious drink to many people. Besides having a bad reputation for being "that drink with a worm in the bottle", not many people know how it's produced or what it's made of. In this post, we'll focus mainly on the ingredients, rather than the production methods. 

When discussing ingredients, it's always best to start with comparing mezcal to tequila. To put it simple, all tequila is mezcal but not all mezcal is tequila. Tequila is only made from blue agave and it must be made from at least 51% blue agave. Contrast that with mezcal which can be made from various types of agave. In fact, there are over 200 species of agave, but only a handful are commonly used to produce mezcal. Below, I'll provide a list of the eight most popular types of agave used to produce mezcal, including their common names, scientific names, and descriptions.

When you become a more experienced drinker of mezcal, you'll be able to tell the difference between mezcals made from different types of agave. I'll try to provide some general flavor profiles as well, but it varies based on the production methods. 

Agave Types Used to Make Mezcal

1. Espadín (Agave angustifolia)

Espadín is the most widely used agave for mezcal production, accounting for about 90% of all mezcal made. It is a medium-sized agave that can take anywhere from 6 to 12 years to mature. It is easy to cultivate and has a high sugar content, making it an ideal candidate for mezcal production. Espadín is characterized by its long, narrow leaves, which grow in a rosette pattern. Its piña, or heart, is relatively small, weighing between 40 to 100 pounds. Mezcals made from Espadín agave are typically fruity and floral with a smoky finish.

2. Tobalá (Agave potatorum)

Tobalá is a smaller, wild-growing agave that is highly prized for its complex flavor profile. It can take up to 15 years to reach maturity and is difficult to cultivate, which makes it more expensive than other agave varieties. Tobalá agave is characterized by its round, symmetrical shape and thick leaves with sharp, curved spines. Its piña is also small, weighing between 10 to 20 pounds. Mezcals made from Tobalá agave are known for their floral and herbal notes, with a sweet, fruity finish.

3. Tepeztate (Agave marmorata)

Tepeztate is a wild agave that can take up to 30 years to mature. It is found growing in the mountains and is difficult to cultivate, which makes it one of the most expensive agave varieties used in mezcal production. Tepeztate agave is characterized by its thick, spiky leaves that grow in a rosette pattern. Its piña is relatively small, weighing between 50 to 150 pounds. Mezcals made from Tepeztate agave are known for their earthy, smoky flavors with notes of citrus and spice.

4. Arroqueño (Agave americana var. Oaxacensis)

Arroqueño is a large, wild-growing agave that can take up to 25 years to mature. It is found growing in the mountains and is difficult to cultivate. Arroqueño agave is characterized by its large, broad leaves with thick spines. Its piña is also large, weighing between 200 to 400 pounds. Mezcals made from Arroqueño agave are known for their smoky, spicy flavors with notes of fruit and earth.

5. Tepextate (Agave marmorata)

Tepextate is a wild-growing agave that can take up to 25 years to mature. It is found growing in the mountains and is difficult to cultivate. Tepextate agave is characterized by its thin, pointed leaves and long, slender piña, which can weigh up to 100 pounds. Mezcals made from Tepextate agave are known for their herbaceous, floral flavors with a smoky finish.

6. Madrecuixe (Agave karwinskii)

Madrecuixe is a wild-growing agave that can take up to 20 years to mature. It is found growing in the mountains and is difficult to cultivate. Madrecuixe agave is characterized by its long, narrow leaves and small, round piña, which weighs between 50 to 100 pounds. Mezcals made from Madrecuixe agave are known for their floral, earthy flavors with a slightly sweet finish.

7. Cuixe (Agave karwinskii)

Cuixe is a wild-growing agave that can take up to 20 years to mature. It is found growing in the mountains and is difficult to cultivate. Cuixe agave is characterized by its long, narrow leaves and large, cylindrical piña, which can weigh up to 300 pounds. Mezcals made from Cuixe agave are known for their smoky, earthy flavors with a hint of spice.

8. Coyote (Agave americana var. Oaxacensis)

Coyote is a wild-growing agave that can take up to 10 years to mature. It is found growing in the mountains and is difficult to cultivate. Coyote agave is characterized by its long, narrow leaves and small, round piña, which weighs between 25 to 50 pounds. Mezcals made from Coyote agave are known for their smoky, spicy flavors with a hint of sweetness.

9. Tobaziche (Agave potatorum)Tobaziche is a wild-growing agave that can take up to 20 years to reach maturity. It grows in the mountains and is difficult to cultivate, making it one of the more expensive varieties used in mezcal production. Tobaziche agave is characterized by its thick, spiky leaves and small, round pi ña, which can weigh up to 50 pounds. Mezcals made from Tobaziche agave are known for their herbal, floral flavors with a smoky finish.

10. Tobanarén (Agave salmiana)Tobanarén is a wild-growing agave that can take up to 15 years to reach maturity. Found in the mountains, it is difficult to cultivate and therefore more expensive than other varieties used in mezcal production. This agave has thick leaves with sharp spines, and its piña is small and round , weighing between 25 to 50 pounds. Mezcals made from Tobanarén agave are known for their sweet, fruity flavors with a smoky finish.

In short, mezcal is made from a wide variety of agave species. They each have their own flavor profiles and growing characteristics. I believe the wide number of varietals makes mezcal more similar to wine than any other liquor on the market. Mezcal can even take on the characteristics of the land that the agave is grown on. The production method can add even more complexity. The best thing to do for anyone interested in learning more, is to buy a few bottles made from the different types of agave and start yourself a little mezcal journal. Beer drinkers do it, wine drinkers do it, so there's no reason why mezcal drinkers can't do it too.