- Espadín: This type of agave is used in 90% of mezcal varieties. Since it’s closely related to blue agave, mezcal made with Espadín tastes very similar to tequila.
- Tobalá: Due to its small size and long growing period (12-15 years), this agave is considered to be very rare. Mezcal made with Tobalá is known for its light, floral and sweet taste.
- Tepeztate: Considered a wild agave, this plant can be found hanging off mountain cliffs and nestled in rocky soil. The taste of mezcal made with Tepeztate is said to be earthy and herbal.
- Tobaziche: This agave plant can look and taste very different depending on where it is grown. It’s often harvested wild and is easily recognized by its savory flavor.
- Arroqueño: While most agaves used for mezcal are found in Mexico, this plant has started popping up all over the United States. The flavor is described as floral, but can also have a spicy, bitter note.
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