Agave and maguey are often used interchangeably, but there is a subtle difference between the two terms. Agave refers to the scientific name of the plant, while maguey is the local name used in various mezcal communities.
The agave plant is a succulent that is native to Mexico and the southwestern United States. It is known for its long, thick leaves and spiky appearance. Agave plants are used to produce a variety of alcoholic beverages, including mezcal and tequila. There are over 200 species of agave, each with its own unique characteristics and flavors.
On the other hand, maguey is the local name used by the people in the mezcal communities to refer to specific types of agave plants. For example, Maguey espadin is the local name for Agave angustifolia, one of the most commonly used agave species in mezcal production. Other examples include Maguey tobala (Agave potatorum) and Maguey cuishe (Agave karwinskii).
The distinction between agave and maguey is important in the mezcal industry because certified mezcal must be made from specific species of agave. The use of the scientific name ensures that the mezcal is made from the correct species and maintains the integrity of the product. This is similar to how different grape varieties are used to make specific types of wine.
In my personal experience as a sommelier and brewer, I have had the opportunity to taste and learn about different agave species used in mezcal production. Each species has its own unique flavor profile, ranging from earthy and smoky to fruity and floral. The diversity of agave species adds complexity and depth to the world of mezcal, making it a fascinating and ever-evolving spirit.
To summarize, the difference between agave and maguey lies in their terminology. Agave refers to the scientific name of the plant, while maguey is the local name used in mezcal communities. Understanding this distinction is important in the context of mezcal production and ensures the integrity of the product.