When it comes to tequila and mezcal, two spirits that have gained significant popularity in recent years, the types of agave used in their production frequently become a point of distinction. Two of the most commonly discussed varieties are Agave 'de azul' and Agave Azul. While they share some similarities, they also have distinct differences that set them apart.
Before delving into the specifics of Agave de Azul and Agave Azul, it's essential to understand the agave plant and its types. Agave is a succulent plant, native to the hot and arid regions of the Americas, with over 200 species. Each species has unique characteristics, affecting the spirit derived from it.
Agave 'de Azul'
Agave 'de Azul', often translated as 'of blue' or 'of the blue species', is a general term used to describe several different agave species that have a blue or blue-green hue. These varieties are typically larger and grow slower than other agave species, taking up to eight years to reach maturity.
Some of the most common agave species that fall into the 'de Azul' category include Agave angustifolia, A.ességequana, and A. duranguensis. Each has slightly different characteristics, but they all contribute to the unique flavors of the tequilas and mezcals produced from them.
Agave Angustifolia
Agave angustifolia, also known as 'rhombendifolia', is one of the most common species used in tequila production. It has long, narrow leaves that can grow up to six feet in length. Tequilas made from this agave are known for their bright, citrus-like notes and smooth finish.
Some well-known tequila brands use agave angustifolia exclusively or as a primary ingredient in their blends. For instance, the Siete Leguas Destilería, founded in the late 1800s, is renowned for its 100% agave angustifolia tequilas.
Agave Ameanquana and A. duranguensis
Agave ameanquana and A. duranguensis are two other species that fall under the 'de Azul' umbrella. They are both larger and more robust than agave angustifolia, with leaves that can grow up to eight feet long. Mezcals made from these agaves tend to have earthier, more complex flavors.
The state of Durango, from which A. duranguensis gets its name, is particularly known for its mezcals produced from this agave species. These mezcals often exhibit notes of smoke, pepper, and herbs, reflecting the terroir of the region.
Agave Azul
Agave Azul, often translated as 'Blue Agave', typically refers to one specific species: Agave tequilana Weber Blue. This variety is the official agave for tequila production, as established by Mexican law. It's also the most widely cultivated agave species, accounting for over 90% of all tequila production.
The blue Weber agave gets its name from its blue-green hue and the Mexican botanist, C. Weber, who identified and classified it in the late 1800s. Unlike other agave species, A. tequilana Weber Blue has a unique, spindle-shaped piña (the core of the plant where the sugars are concentrated), which resembles a pineapple.
Tequila and Agave Azul
Tequila made from 100% blue agave (A. tequilana Weber Blue) must, by law, be produced in the state of Jalisco and select municipalities in four other Mexican states. This is due to the plant's unique characteristics and the specific microclimate required for its growth. Only Mexico can legally produce tequila, further differentiating it from other agave-based spirits like mezcal.
Since Agave Azul is the official agave for tequila, it's often associated with the spirit's high-quality standards. However, not all tequila is created equal, and factors like aging, distillation methods, and water sources also play significant roles in the final product's taste and quality.
Agave Azul vs. Agave 'de Azul'
While Agave Azul and Agave 'de Azul' both contribute to the world of agave-based spirits, they have distinct differences. Agave Azul refers to a single species, A. tequilana Weber Blue, while Agave 'de Azul' encompasses several species with blue or blue-green hues. Moreover, Agave Azul is exclusive to tequila production, while other species in the 'de Azul' category can be used in both tequila and mezcal production.
ppen, suggesting a more nuanced, smooth character. In contrast, mezcals made from other Agave 'de Azul' species tend to have more complex, earthier notes, reflecting the diverse terroir of Mexico's many agave-growing regions.
Whether you're a tequila or mezcal enthusiast, exploring the various agave species can open up a world of unique flavors and experiences. Next time you enjoy a sip of these spirits, you might consider the agave variety behind it and the rich history and culture it represents. Cheers!