Maguey Cirial, also known as Maguey Cuishe, belongs to the Agave karwinskii species and is recognized among the ethnotaxons used in mezcal production. This variety is characterized by its long and fibrous stem, known as piña, which develops in its adult and mature stage. Although it contains a lower amount of polysaccharides compared to other mezcal agaves, Maguey Cirial is widely used in mezcal production. Its popularity is due to its natural growth and its high adaptability to the climatic and edaphic conditions of the mezcal region of Oaxaca, which makes it an ideal candidate for the production of this spirit.
The use of Maguey Cirial in mezcal production is not only a matter of adaptability and growth, but also of flavor and tradition. Despite its lower polysaccharide content, mezcals produced from this variety are appreciated for their unique flavor profiles and quality. The adaptation of Maguey Cirial to the Oaxaca region is an example of how local biodiversity and traditional cultivation practices combine to create a product that is not only representative of its place of origin, but also contributes to the diversity of flavors within the mezcal world.
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