Agave known as the maguey del monte with fruity aromas and notes of lemon and pepper tea.

Agave of the small-sized Tepeztate (Marmotata) species with an elongated leaf. Mezcal with a strong flavor and a long-lasting aroma where the delicious and intense flavors of maguey abound and is excellent for tasting 100% agave.

Its harvest is made by farmers that extract it from the land, its maturation time is between 30 to 35 years. It is found on sunny and rocky hillsides of the hills and sometimes clinging to the rocks.

Its cooking is done in a conical stone oven and its distillated in clay and copper stills.

Sustainability efforts are needed to maintain mezcal production of this agave in the future. Despite all the odds, it seems to better bloom on the sides of steep rocky cliffs.

In certain areas of Puebla there is a smaller subvariety of the Agave Tepextate that grows with lateral white stripes across its leafs. These agaves can go by the name of Pichomel, Pichorra or Pizorra depending on the location.

Agave Tepeztate
Agave known as the maguey of the mountain with fruity aromas and notes of lemon and pepper tea. Agave of the small-sized elongated marmorata species. Mezcal with a strong flavor and a lasting aroma. Its harvest is made by farmers that extract it from the land, its maturation time is between 30 and 35 years. They are found on the sunny and rocky slopes of the hills and sometimes clinging to the rocks. Its cooking is done in a conical stone oven and its distillated in clay and copper stills. [/ Caption]