Agave

Agave spirits are a category of distilled spirits native to Mexico and their production dates back as far as the 16th century. The most commonly known agave spirit is tequila, which is itself a type of mezcal. Other varieties also include raicilla and baconora.

The agave plant is part of a centuries-old genus with strong historical and cultural roots in Mexico. Its use in distilling involves removing its heavy leaves to reveal the heart of the plant, known as the piña, which is then cooked. The name mezcal actually comes from the Nahuatl words Metl and Ixcalli, which mean “agave” and “cooked.” The piña is then crushed to release its juices which are fermented and, usually, double-distilled to produce the agave spirit. When aged, the majority of agave spirits are placed into ex-bourbon barrels so will ordinarily be 200 litres in size.

Despite the proximity of Mexico to distillers in the Caribbean and the rest of the Americas, the acquisition of used agave spirit casks for ageing rum remains uncommon. Some of the earliest experimentation with tequila cask finishing was conducted by Maison Ferrand for their Plantation brand, and Heaven Hill's Paranubes rum, which is produced in mezcal's native Oaxaca region.