Description
Although it is a genetic relative to agave Espadín, the most common agave used in mezcal production, agave Mexicano is less prevalent and, thus, is rarely used to produce mezcal. Like Espadín, it grows to be large, with a high concentration of sugars. Its broad, serrated leaves, or pencas, often bear black tips. In some Zapotec dialects, this agave is called ‘doba-daan’ or ‘dob-daiin’.
The nose on El Jolgorio Mexicano is aggressive, and while the spirit certainly has some bite, it’s more approachable than one might first expect. The taste brings notes of slate and a background of tropical fruit with a touch of chili heat.
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