We climbed the cobblestone streets of yesterday last week with Baga with the help of Jeremy Eubanks, Hannah Williams(thanks for the awesome video!), Dustin Toshiyuki and Jeff Turok.
This week: Agave varieties used for Mezcal production
Name 4 and describe their typical character
A couple others in addition to those described by Hannah:
Agave Arroqueño is a genetic parent of Espadín and has a similar flavor profile but more powerful fruit character of citrus, melon and cantaloupe, with some chocolate, cheesy, and vegetal notes.
Agave Tobalá grows in the wild at high elevations in the shade of oak trees (like truffles), and is much smaller than other agave plants. It is sweeter and fruity with tropical and spice notes such as mango and cinnamon.
Agave Karwinskii Includes the sub-species of Barril, Madrecuixe, and Cuixe, and is the most physically distinct of all the agave species. Unlike most agave plants which look like giant pineapples, with only the piña sourced, the Karwinskii species grows a vertical stalk and a skinnier vertical piña, and both the stalk and piña are harvested together for distilling.
Excellent info Michael. Does anyone have photos of these?
The Del Maguey web site has some good photos of the different species, such as Madrecuixe (http://delmaguey.com/madrecuixe/), Barril (http://delmaguey.com/barril/), Tepextate (http://delmaguey.com/tepextate/), and Tobala (http://delmaguey.com/tobala/).
This Eater story has some good photos too, especially showing the long vertical stalk of Agave Karwinskii (not sure which sub-species): www.eater.com/.../understanding-mezcal-and-its-amazing-ascent