Mezcal is a traditional spirit from Mexico that is made from the fermented and distilled sap of the agave plant. There are over 200 species of agave, but only a select few are used in the production of mezcal. Here are the most common types of agave used in mezcal production:

1. Espadín: This is the most common agave used in mezcal production and accounts for over 90% of all mezcal produced. It has a bright, grassy flavor that is both sweet and savory, making it ideal for use in a variety of cocktails.

2. Tobalá: This agave is a smaller, more delicate plant that grows in the high altitudes of Mexico. Tobalá mezcal has a complex flavor profile, with notes of green apple, cucumber, and a hint of smoke. It is often considered to be one of the most premium types of mezcal.

3. Tobaziche: This agave is native to the arid regions of Mexico and is known for its sweet, fruity flavor. Tobaziche mezcal is rare and often considered to be a luxury spirit due to its high production cost and limited availability.

4. Tepeztate: This is a large, slow-growing agave that is typically harvested after 15 to 30 years. Tepeztate mezcal has a bold, smoky flavor that is often described as being earthy and herbal. It is considered to be one of the most traditional types of mezcal.

5. Arroqueño: This agave is a relatively new addition to the mezcal world, but it is quickly becoming popular due to its unique flavor profile. Arroqueño mezcal has a sweet, fruity flavor with a hint of spice, and is often used in a variety of cocktails.

There are many different types of agave used in the production of mezcal, each with its own unique flavor profile. Whether you prefer a bright and grassy espadín mezcal or a bold and smoky tepeztate mezcal, there is a mezcal out there to suit your taste preferences.

Try a classic Margarita cocktail with your choice of mezcal:

MEZCAL MARGARITA

Run a lime wedge around the rim of your glass. Dip the glass into salt.

In your shaker, add:

2 oz mezcal

1 oz fresh lime juice

3/4 oz agave syrup

Shake well with ice and strain into salted glass over ice.

Garnish with a lime wedge.