1. Agave Pacifica (Agave angustifolia haw): The agave variety used to produce bacanora and raicilla de la costa, its six-year growth period develops into a mezcal with smoky, peppery, and earthy flavours.

2. Blue Weber (Agave tequilana): The iconic heart of tequila production. With its exclusive Denomination of Origin regulation, tequila must contain at least 51% blue weber, which lends sweet and fruity notes.

3. Espadín (Agave angustifolia): The most popular agave used in over 80 percent of mezcal production due to its shorter 6-8 year growth period. It lends a balanced flavour profile with smoke, earth, and citrus notes.

4. Agave Maximiliana: An imposing, broad-leaved agave variety known as the "great big agave" that matures over 15-20 years. It produces a rich, sweet mezcal, including raicilla de la costa, with fruity and herbal notes.

5. Tobalá (Agave potatorum): A prized wild agave variety with distinctive shark tooth-like spikes along its leaves, Tobalá takes about ten years to mature and produces a delicately complex mezcal with floral and herbal notes.

6. Tepeztate (Agave marmorata): Known for its high sugar content and slow 25-year maturation, mezcal made from Tepeztate often shows robust, bold flavours with hints of pepper and tropical fruit.