Types of Mezcal
Types Of Mezcal is a structured food & drink dataset with 10 entries. Its fields include Agave Variety, Wild or Cultivated, Years to Mature. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 10 rows
- Fields
- 6 columns
- Source
- Community curated
- Data updated
- Apr 9, 2026
Included fields: Agave Variety, Wild or Cultivated, Years to Mature, Main Region, Flavor Profile, and 1 more.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Wild or Cultivated groups
- 5 distinct values
- Across 10 preview rows
- Years to Mature groups
- 8 distinct values
- Across 10 preview rows
Useful for
- Comparing Agave Variety, Wild or Cultivated, and Years to Mature across food & drink entries
- Building reference tables, charts, or analyses from 10 downloadable records
Agave Variety↕ | Wild or Cultivated↕ | Years to Mature↕ | Main Region↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|---|
Espadin | Cultivated | 7-9 years | Oaxaca | Classic smoky, herbal, citrus, pepper | The workhorse of mezcal, 90 percent of production, most approachable, the starting point for most drinkers, closest relative to blue weber tequila |
Tobala | Wild | 10-15 years | Oaxaca highlands | Floral, fruity, tropical, complex | The king of wild agaves, small agave that grows in rocky high-altitude forests, premium and rare, Del Maguey Tobala is the gateway bottle |
Madrecuixe | Wild | 12-15 years | Oaxaca | Vegetal, mineral, earthy, green pepper | Tall cylindrical agave, part of the Karwinskii family, distinctive vegetal character, a sommelier favorite |
Tepextate | Wild | 25+ years | Oaxaca | Green, vegetal, tropical fruit, herbal | Takes 25+ years to mature, one of the longest-living agaves, grows on rocky cliffs, extremely rare and expensive |
Arroqueno | Semi-cultivated | 15-25 years | Oaxaca | Rich, chocolate, dried fruit, deep smoke | Giant agave ancestor of espadin, rich and full-bodied, classic sipper, the Barolo of mezcal |
Cuishe | Wild | 12-18 years | Oaxaca | Mineral, vegetal, cucumber, light smoke | Tall agave in the Karwinskii family, fresh and mineral-driven, a favorite among cocktail bartenders |
Tobasiche | Wild | 10-14 years | Oaxaca | Dry, herbal, citrus peel, peppery | Another Karwinskii variety, grows tall like a tree, bright and lean profile, relatively more available |
Mexicano | Semi-wild | 10-14 years | Oaxaca | Floral, fruity, balanced smoke | Midsize agave, grows in clusters, balanced and food-friendly, often blended with espadin |
Jabali | Wild | 10-15 years | Oaxaca | Wild, funky, foamy, mushroom, umami | Literally means 'wild boar', notoriously difficult to distill (foams over), only brave mezcaleros attempt it, polarizing flavor |
Pechuga | Preparation style | N/A | Oaxaca | Espadin base with fruit and spice | Triple-distilled with seasonal fruits, nuts, spices, and a raw chicken or turkey breast hanging in the still, ceremonial festival mezcal |
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Frequently asked questions
How is Types of Mezcal organized?
The table starts in the source data's default order. You can sort and filter the loaded rows by the displayed fields.
How much data is available on this page?
This dataset contains 10 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 10 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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