When it comes to mezcal, the flavor starts at the root—literally. The type of agave plant used plays a major role in how a mezcal will taste. From the more common Espadín to rare wild varieties like Tobalá and Tepeztate, each type brings something unique to the glass.
In this guide, we’ll walk you through the main types of agave plants used in mezcal production, explain why they matter, and show how Del Maguey highlights these differences in every bottle.
What Is Agave and Why Does It Matter?
Agave is a succulent native to Mexico and a crucial ingredient in traditional spirits like mezcal. While over 200 species of agave exist, only about 40 are suitable for making mezcal. Each plant develops over several years (some taking more than a decade), storing sugars and minerals that eventually influence the spirit’s flavor.
The type of agave affects everything—from aroma and taste to alcohol yield and even how long the mezcal takes to produce. This is why understanding types of agave plants is key to appreciating mezcal.
Most Common Types of Agave Plants
Let’s take a closer look at some of the most well-known agave varieties in mezcal making:
Espadín
Espadín (Agave angustifolia) is the most widely used agave in mezcal, accounting for roughly 90% of production. It’s cultivated, matures in about 6–8 years, and is known for its high sugar content, making it efficient for fermentation.
Flavor profile: Balanced and approachable, with notes of smoke, citrus, and tropical fruit.
Tobalá
Tobalá (Agave potatorum) is a wild agave that grows in rocky, high-altitude regions. Its small size means more plants are needed for each batch, making it rare and highly prized.
Flavor profile: Floral, creamy, and earthy with strong minerality.
Tepeztate
Tepeztate (Agave marmorata) can take up to 25 years to mature. It grows on steep cliffs and is typically wild-harvested, adding to its rarity.
Flavor profile: Herbal, vegetal, and slightly spicy, often with notes of green pepper or jalapeño.
Madrecuixe
Part of the Karwinskii family, Madrecuixe grows tall and slender, almost like a tree. It is typically wild and used in small-batch mezcal.
Flavor profile: Dry, woody, and mineral-driven with earthy undertones.
Arroqueño
This giant agave (Agave americana) can grow for 20+ years before harvest. Its large size and low yield per plant make mezcal made from Arroqueño especially valuable.
Flavor profile: Rich and layered with floral, citrus, and earthy notes.
Wild vs. Cultivated Agave: What’s the Difference?
Wild agave species like Tobalá and Tepeztate are harder to find, slower to grow, and typically produce complex, bold mezcals. On the other hand, cultivated agave like Espadín is more consistent and sustainable but can still yield a wide range of flavors depending on how it’s processed.
At Del Maguey, we work with both types, always respecting the land and traditional methods of cultivation and harvesting.
Choosing the Right Agave for Great Mezcal
Not all agave is created equal—and that’s the beauty of mezcal. Each type of agave offers a different journey for your palate. Whether you’re new to mezcal or a seasoned taster, understanding the types of agave plants helps you appreciate the nuances in every bottle.
Curious which type might suit your taste? Try a side-by-side tasting of different agave-based mezcals to explore their distinct flavors.
Why Del Maguey Focuses on Single-Village Agave
At Del Maguey, we believe in transparency, tradition, and terroir. That’s why each of our mezcals is produced in a single village, using a specific type of agave and honoring local production methods. This results in mezcals with authentic, region-specific flavor.
Tradition and Craftsmanship in Every Bottle
Our producers use ancestral techniques—from roasting agave in earth pits to fermenting with wild yeasts and distilling in small copper stills. This dedication ensures that the identity of each agave is preserved and celebrated.
Discover More Agave-Based Mezcals from Del Maguey
Looking to explore more varieties? Our Vida Clásico is made with Espadín and is great for cocktails or sipping neat. For something wilder and more complex, our San Luis del Río offers a full-bodied experience from the rugged hills of Oaxaca.
