80% of all certified mezcal is from Oaxaca
Oaxaca is the center of the mezcal world and is known for its numerous varieties of agave and talented maestro mezcaleros. Many generations of families have taken pride in passing down the traditions of making a good artisanal mezcal. The numerous types of agave plants. and producers create an endless number of interpretations of this complex spirit.
Artisanal mezcal is only made with 100% agave, water and the natural bacteria from the agave plant and surrounding environment where it is produced.
This agave is used in 80-90% of all mezcal produced. Typically taking between 6 to 12 years before it is ready to be harvested. This type of agave is popular because of its quick time to mature. It also has less fiber content, so it converts the sugars to alcohol much more easily.
This agave is a wild variety that can take 20 or more years to mature. The largest of all the agaves with piñas weighing as much as 300kg. Mezcals made with this maguey are characterized by a strong aroma and often flavor notes of herbs, chocolate, and cinnamon. Considered the rarest of all agaves due to the time to reach maturity.
Tobalá is a wild varietal that takes around 10 years to cast quiote when the plant is growing in rocks. This agave is distinctive with its wide pads and spines grana. Its scientific nomenclature means “maguey of the drinkers,” and its vernacular nomenclature means “shadow maguey.” It is one of the more recognized magueyes and mezcals in Oaxaca. The tobalá artisanal mezcals originating from the San Baltazar Chichicapam region, have sweet aromatic and prominent notes of cooked maguey. Their flavor is herbal, and have a fruity aftertaste.
This maguey is not used very often to produce mezcal, yet, it is one of the favorites of mezcal fans. It has a great presence in the Sierra Madre del Sur. It is endemic to the state of Oaxaca, from areas with dry climates where the soils are thin and limestone is prevalent. Jabalí grows in altitudes of around 1,200 meters above sea level, where daily temperatures stay above 18 degrees Celsius. It is very sensitive to cold and can’t withstand low temperatures.
It takes 12 years to mature to produce mezcal, a process considered complicated because it produces many chemical compounds by nature, which causes damage to certain distillation tools. So, it takes much experience in mezcal production to make a good mezcal with this agave.
A wild agave varietal that grows in the valleys of Oaxaca, it takes 9 and 11 years to be mature and ready for harvest. Its leaves are green-yellow with black spines, and it is known for looking like a “maguey tree.”
It is a subspecies of the Karwinskii species that possesses a great deal of morphological diversity, which is why it has been given a variety of different names over time, such as madrecuishe, barrel, and cirial.
Due to the agave’s dense core and low water content, mezcal made from Madrecuishe typically has high minerality with vegetal and floral notes. The palate is typically citrus, smoked and mineral.
Maguey Mexicano (Agave Rhodacantha), also known by its Zoptec name “Dobadaan” in some regions. Though the exact number is unknown, some speculate that seven or more sub-varieties of Maguey Mexicano exist, including, but not limited to Maguey Mexicano Penca Larga, Mexicano Penca Corta, Mexicano Liso, Chontal, and Amarillo Grande. Many of these sub-varietals are very different-looking plants and produce different mezcal characteristics.
We are working on our next exciting Chulele® single-batch release. Be the first to know when these rare bottles are available for purchase.
Espadín Joven Artisanal Mezcal 51.3%
1,250 bottles produced
Espadín Joven Artisanal Mezcal 50.4%
250 bottles produced
