With Tequila & Mezcal, It’s All About the Agave

When it comes to tequila and mezcal, it’s all about the agave. But what is agave? You may be wondering what this special ingredient is all about. Learn more about agave by continuing on with our latest blog post!

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Despite popular belief, agave is not a cactus. Agave is actually a succulent from the lily family. Agave is the heart, or the pina, of the agave plant and is harvested to make agave spirits. Some of the most popular agave spirits are, of course, tequila and mezcal. Harvesting agave can take seven to 40 years, depending on the harvesting of the plant.

Understanding the agave category of spirits can be a little confusing. To simplify it, all tequilas are mezcals, but not all mezcals are tequila. Tequila can only be made in designated areas of Mexico. These areas include Jalisco, Nayarit, Guanajuanto, Michoacan, and Tamaulipas. Only one type of agave is allowed in tequila, and that is the agave tequiliana weber, more commonly known as Blue Weber or Blue Agave.

With mezcal, eight states in Mexico are allowed to produce it. These states are Oaxaca, Guerrero, Guanajuanto, San Luis Potosi, Zacatecas, Durango, Tamaulipas, and Michoacan. With mezcal, there are at least 24 different types of agave that can be used.

After harvesting agave, it must be cooked. The way agave is prepared varies, depending on the type of spirit that is being made. The process of creating the spirit can take days.

Diners at Verde Kitchen & Cocktails can enjoy tequila or mezcal. We have blanco tequilas made with 100 percent blue agave that is unaged or rested less than two months. We also have mezcal made with oven-cooked agave, that is aged either joven (young), reposado (rested), or anejo (aged). Order whatever spirit you desire to enjoy finely crafted drinks or cocktails. Verde Kitchen & Cocktails is located at 70 East Main Street in Bay Shore, New York and we hope to see you here soon.

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