Agaves harvested in the valley region have a more herbaceous fragrance and flavor
Must be distilled at least two times
Production
Harvesting largely done manually
The stalks (quiotes) are regularly trimmed, preventing flowering and allowing ripening
The leaves are cut and the succulent cores (piñas) are slowly baked to break down fructans into fructose
The piñas are cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks
This underground roasting gives mezcal its intense and distinctive smoky flavor
They are then mashed and fermented in vats/barrels with water and distilled (twice) in clay/copper pots
Joven is not or barely aged. Dorado has coloring added. Reposado/ añejado is aged 2- 9 months and añejo is aged at least 12
Varieties
Mezcal can can be made from around 50 varieties
Espadín is the most common making up almost 90% of all Mezcal. It has high inulin (a carbohydrate), is less fibirous and breaks down easier. The plant matures much faster, in 6 to 8 years.
Tobalá is a rare varietal found in Southern Mexico. It takes 10 to 15 years to mature and has low inulin content resulting in earthy, fruity mezcals
Arroqueño is another rare varietal that takes up to 25 years to mature. It makes a floral mezcal with "green" notes
Cenizo is common in Druango and grows at high altitudes. The flavor varies depending on where it is grown
Tepeztate takes up to 25 years to mature and produces an intensely flavored mezal with strong spice notes
Agave Karwinskii has many varietals that tend to produce herbal, mineral mezcals with a "chalky" taste