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The Art, Science and Business of Distilling.
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Tepeztate is one of mezcal’s most remarkable magueys. It typically takes around 30 years to reach maturity before it can be harvested.

During those decades, the plant slowly stores carbohydrates in its piña (the heart of the agave). Those sugars are what eventually fuel fermentation and become alcohol, while also contributing to Tepeztate’s complex flavors.

Because it grows so slowly, Tepeztate often produces a lower sugar yield than faster-maturing agaves, meaning more time, more patience, and often more agave are needed to produce a bottle of mezcal.
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