Food & Drink

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.

10rows
6columns
42views
0downloads
Source:Community curated
Updated:4/9/2026

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
10/10
Agave Variety
Wild or Cultivated
Years to Mature
Main Region
Flavor Profile
Known For
Espadin
Cultivated7-9 yearsOaxacaClassic smoky, herbal, citrus, pepperThe workhorse of mezcal, 90 percent of production, most approachable, the starting point for most drinkers, closest relative to blue weber tequila
Tobala
Wild10-15 yearsOaxaca highlandsFloral, fruity, tropical, complexThe king of wild agaves, small agave that grows in rocky high-altitude forests, premium and rare, Del Maguey Tobala is the gateway bottle
Madrecuixe
Wild12-15 yearsOaxacaVegetal, mineral, earthy, green pepperTall cylindrical agave, part of the Karwinskii family, distinctive vegetal character, a sommelier favorite
Tepextate
Wild25+ yearsOaxacaGreen, vegetal, tropical fruit, herbalTakes 25+ years to mature, one of the longest-living agaves, grows on rocky cliffs, extremely rare and expensive
Arroqueno
Semi-cultivated15-25 yearsOaxacaRich, chocolate, dried fruit, deep smokeGiant agave ancestor of espadin, rich and full-bodied, classic sipper, the Barolo of mezcal
Cuishe
Wild12-18 yearsOaxacaMineral, vegetal, cucumber, light smokeTall agave in the Karwinskii family, fresh and mineral-driven, a favorite among cocktail bartenders
Tobasiche
Wild10-14 yearsOaxacaDry, herbal, citrus peel, pepperyAnother Karwinskii variety, grows tall like a tree, bright and lean profile, relatively more available
Mexicano
Semi-wild10-14 yearsOaxacaFloral, fruity, balanced smokeMidsize agave, grows in clusters, balanced and food-friendly, often blended with espadin
Jabali
Wild10-15 yearsOaxacaWild, funky, foamy, mushroom, umamiLiterally means 'wild boar', notoriously difficult to distill (foams over), only brave mezcaleros attempt it, polarizing flavor
Pechuga
Preparation styleN/AOaxacaEspadin base with fruit and spiceTriple-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.