Agave is a succulent plant, often mistakenly identified as a cactus, that is native almost exclusively to the Americas. Over 75% of the approximately 200 known species are found in Mexico, establishing the country as the global center of its diversity. Historically, the plant, referred to locally as maguey, has been a profound cultural and economic resource for millennia. Indigenous communities utilized it for food, durable fibers, and fermented beverages, and today it remains a multibillion-dollar industry spanning numerous regions.
Jalisco and the Blue Agave Landscape
The state of Jalisco is the most recognized agave-growing region, primarily due to its intensive cultivation of a single species: Agave tequilana Weber variety Azul. This is the only type permitted for the production of tequila under the strict rules of the Designation of Origin (DOT). The DOT legally mandates that tequila production must occur mainly in Jalisco, though limited municipalities in four other states are also included.
The terroir of Jalisco is separated into two distinct growing regions that impart different characteristics to the agave.
The Highlands (Los Altos)
The Highlands, or Los Altos, sit at higher elevations, ranging from 6,000 to 7,300 feet above sea level. This region is characterized by deep red clay soil rich in iron oxide and a cooler climate, which leads to slower agave maturation. Agaves harvested here have a higher concentration of sugar, often resulting in tequilas with sweeter, fruitier, and more floral notes.
The Lowlands (Tequila Valley)
The Lowlands, or Tequila Valley, are situated at a lower elevation of about 2,600 to 4,000 feet, featuring darker volcanic soil. This warmer, drier environment encourages faster growth but results in agaves with a lower sugar content compared to their Highland counterparts. The resulting tequilas display a more herbaceous, earthy, and peppery flavor profile, reflecting the mineral-dense volcanic rock of the valley.
Oaxaca, Mezcal, and Species Diversity
Shifting south, Oaxaca stands as the heartland for mezcal production, embracing a vast range of agave species, unlike the single-species focus of Jalisco. While the mezcal Designation of Origin covers multiple states, Oaxaca contributes the majority of the world’s production and contains the highest biodiversity of agaves used for distillation. The dominant cultivated variety is Agave angustifolia, known locally as Espadín, which accounts for about 80-90% of mezcal production due to its relatively short maturation period of five to seven years.
This region utilizes dozens of wild or semi-cultivated agave species, each contributing a unique flavor profile to the final spirit. Wild varieties like Tobalá (Agave potatorum) thrive in high-altitude, shaded environments and are valued for their complex, fruity, and floral notes. Tepeztate (Agave marmorata) is another highly prized wild species, which can take 25 to 30 years to reach maturity, yielding a spirit with an intensely earthy and spicy character.
Cultivation practices in Oaxaca are often more traditional and small-scale, contrasting with the industrial farming common in Jalisco. While reliance on wild harvesting presents sustainability challenges, many producers are now implementing seed propagation and polyculture farming. These efforts involve intercropping the agave with other plants, such as corn and squash, to promote biodiversity and soil health.
Other Agave-Producing States
Agave cultivation extends beyond the two dominant spirits, supporting local economies and different product traditions across Mexico. States like Michoacán, Guanajuato, Nayarit, and Tamaulipas are recognized within the Tequila DOT, growing the same Blue Agave under regulated conditions. Many other states use native agave species for regional spirits and non-alcoholic products.
Regional Spirits
In the western states of Jalisco and Colima, the spirit Raicilla is produced, often using species like Agave maximiliana. Farther north, Sonora is the center for Bacanora, which is distilled primarily from Agave angustifolia Haw, a different subspecies than the Oaxacan Espadín. These spirits have their own Denominations of Origin, protecting regional identity and traditional production methods.
Non-Alcoholic Uses
For non-alcoholic uses, central Mexican states like Tlaxcala, Hidalgo, and Puebla are known for producing pulque, a traditional fermented beverage. This drink is made by fermenting the sap, or aguamiel, collected from the flowering stalk of large, slow-maturing species like Agave salmiana. Additionally, the strong fibers, or ixtle, from species like henequen (Agave fourcroydes), are commercially harvested in states like Yucatán for use in ropes and textiles.