Durango mezcal is often made from Agave durangensis, a wild agave species native to the region. This agave tends to impart herbaceous, mineral-rich, and earthy flavors with a touch of salinity or spice. Oaxaca, while diverse, is dominated by Espadín (Agave angustifolia), which produces more familiar mezcal profiles—smoky, fruity, and round—widely recognized globally.
Terroir Influence: Durango's cooler climate, higher elevation, and volcanic soils contribute to mezcal with a sharper, cleaner, and more rustic edge, often with stone, pine, and desert herb notes. In contrast, Oaxaca's warmer and more humid conditions often create richer, more tropical or floral notes in mezcal.
Craft & Rarity: Durango mezcal is less commercialized, often small-batch and wild-harvested, making it prized among connoisseurs for its rarity, authenticity, and wild character. Oaxaca is the heartland of mezcal production and offers the broadest variety, but also includes more industrialized processes due to global demand.
