Agaves and humans have shared a long history, dating back to when various species were cultivated by Native Americans for their medicinal, nutritional, and practical benefits.
Of course in pre-Hispanic culture, agave was seen as a manifestation of the goddess Mayahuel, symbolizing fertility and family. The intoxicating effects of Pulque and Mezcal have been part of ancient celebrations and spiritual rituals, continuing in rural communities to this day. The blend of pre-Hispanic religious traditions and contemporary Mexican identity is deeply rooted in communities across the country that produce artisanal mezcal.
Over time, human selection has significantly shaped the genetic fingerprint of cultivated agaves. Different cultures, such as the Aztecs, Mayans, and Zapotecs, have worked & lived with agave plants.
Its medicinal applications used to be the most common, followed by its use in crafting textiles. Outside Mesoamerica, agave species have been cultivated in Europe, Africa, Asia, India, and Australia mainly for fibers and recently for ‘’Agave Spirits’’ outside of Mexico. t
In pre-Hispanic times, agave also served as a vital food source. People consumed its sugars as aguamiel (a sweet sap rich in fructose) or pulque (a fermented beverage AKA beer).
Today, the agave plant remains crucial for many rural communities in Mexico, providing fiber, building materials, food, and medicine.
The truth is that there are many Mezcals and Tequilas out there, but do we really know their difference? In this article we are going to start with the basic classification of the agaves that are commonly used, their flavor profile and where are they coming from so we are able to understand a bit those two categories and their main differences.
Category: TEQUILA
AGAVE TEQUILANA (THE BLUE AGAVE)
Rich in sugars and weather-resistant; this is the agave that is used to produce Tequila. Blue Agave tends to be very energizing also, creating the stimulating effect for which Tequilas are legendary. Very few Mezcals are produced with this agave.
Category: MEZCAL
AGAVE ANGUSTIFOLIA HAW (THE ESPADIN)
Where the blue agave dominates Tequila, agave espadin dominates Mezcal. Easily cultivated throughout Mexico it is used to make around 75% of the whole Mezcal Production. Perfect choice to enter the magical world of Mezcal.
AGAVE POTATORUM (THE TOBALA)
Also known as the king of magueys. It is grown in high altitudes and it’s known for its small size. Since the height of its popularity have largely overharvested in Oaxaca and it is difficult to find Mezcals from Tobala. In Oaxaca, there are two different kinds of Tobala, Tobala Chino who grows in the sun, and Tobala Orejon which grows in the shade.
AGAVE AMERICANA VAR OAXACENSIS (THE ARROQUENO)
Agave Americana is the archetypal image of the agave for much of the world, it is also the generic mother of agave Espadin. Because of the extensive time she needs to rich maturity it is becoming more and more rare.
AGAVE MARMORATA (THE TEPEZTATE)
Old & wise, the Tepeztate can take up to 30 years to reach maturity. Because it takes so long to mature the terroir is explicit. It grows in rocky cliffs sometimes horizontally from the mountain which makes extracting the plant for mescals dangerous.
AGAVE CUPREATA (THE PAPALOMETL)
It is found widely on the mountain slopes of the Rio Balsas basin in the Mexican states of Michoacan and Guerrero. It is considered the first cousin of Tobala.
AGAVE SALMIANA (THE PULQUERA)
For a time during the nineteen century more Mezcal was made with this agave the all the other plants. She was also the mother agave. The Goddess Mayahuel being seen first in her form, she is sometimes still called divine. It is also the agave used to make Pulque.
AGAVE KARWINSKII (THE TOBASICHE)
Agave Karwinskii is micro endemic to Oaxaca, she difference from other agaves through its shape, Agave Karwinskii often growing in a row as a fence. They also change its height and thickness, as well as the color, size and shape of their leaves, giving rise to an untraceable number of names.
AGAVE RODOCANTHA (THE MEXICANO)
From all the way from Sonora to Oaxaca she can be found in the foothills at one to two thousand meters above sea level gathering the soils rich in organic material that provides all the nutrients to reach such impressive dimensions. In Oaxaca in Santa Catarina Minas, the agave Cuishe refers to agave Rhodocantha, not agave Karwinskii. Mezcal made with Mexicano is typically a unique experience.
AGAVE CONVALIS (THE JABALI)
A Jabali is described like a wild bear. Very difficult to work with because it foams during fermentation and distillation. Jabali Mezcals tend to give fruit flavors and create an uplifting mood.
ENSAMBLE
Ensamble is the name used for the blends of different agave mezcals. The blend is made after the distillation process. More round in flavor than the single variety mezcals.
MEZCLA
Blend of different agave varieties before the fermentation process.
This is the way they used to make local Mezcals in Oaxaca.
Category: RAICILIA
AGAVE MAXIMILIANA
Agave Maximiliana is an agave with mystique and is drastically different from its relatives. Because of these differences and some heavy urban legends many believe in this agave's medicinal benefits and ability to bring longevity to one’s life.
All the above could be considered as ‘’some basics’’ that we are very happy to share around each plant and of course there are more, but this sits up to each and everyone of us to explore and deep dive to the level we need so we are able to understand the differences and share the versatility of the agave spirits to the level they deserve as we aim to do at Barro Negro Athens.
Ready to come over and explore some more?
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