Tepeztate: a broad agave with wavy leaves
Recognize Tepeztate agave, explore its Oaxaca and Puebla names, and learn about its growth, traditional uses and mezcal production.
Mezcal
A collection of posts relating to mezcal: including its history, production process, statistics, and the people, brands and companies behind this wonderful spirit.
Agave cupreata: Papalote in Guerrero, Chino in Michoacán
Recognize Cupreata agave, learn where it is called Papalote and Chino, and compare how Guerrero and Michoacán makers produce it.
Tobalá: the small agave grown for mezcal
Recognize Tobalá agave, understand its local names and cultivation, and learn how different makers produce Tobalá mezcal.
Mezcal by state: twelve regional guides
Explore the agaves, makers and production traditions of twelve Mexican states, with a comparison table and links to their regional guides.
Salmiana: the large maguey behind pulque and plateau mezcal
Recognize salmiana agave, explore its regional names, and learn how mature plants provide aguamiel for pulque and piñas for mezcal.
Espadín: the agave behind most mezcal
Recognize Espadín, compare it with Azul and learn how growers and mezcal makers use the agave behind most certified mezcal.
Clase Azul: tequila, mezcal and the bottles
The blue and white Reposado decanter made Clase Azul instantly recognizable. The range now includes six tequilas, three mezcals and collector editions, with differences in agave, cooking, aging and bottle craftsmanship.
Dos Hombres: mezcal & tequila.
Dos Hombres Espadín, Tobalá, Blanco and Reposado: makers, production, bottle prices and the brand’s additive free claim.
Clase Azul mezcal: Durango, Guerrero and San Luis Potosí
Durango uses Cenizo agave, Guerrero uses Papalote and San Luis Potosí uses Verde agave. All three are unaged. Their bottles showcase different Mexican crafts, from Wixárika beadwork to Olinalá painting.
Aguascalientes mezcal: salmiana, estancos and local producers
Aguascalientes’ estancos are small distilleries linked to the wider plateau’s salmiana tradition. Regional fieldwork also records espadín and other agaves, along with varied ovens and stills.