Yes some, but certainly not all of the mezcal made with the former uses wild tobalá, and some tepeztate no doubt takes 35 years to mature. But such statements, made as hard-fast truths not subject to discussion, bandied about by staff in some Oaxacan watering holes, lack absolute veracity.
I now rarely speak or write about mezcal or agave with a tone of certainty, and prefer including in my own bluster qualifying words such as “usually,” “on average,” “it is suggested,” or “in my opinion.” Tobalá is being cultivated from seed and thereafter transformed into mezcal.
Some producers are apparently dropping seeds or small plants from airplanes, and letting them grow and mature in the wild prior to harvesting. Others are germinating seeds, growing small tobalás close to their homes or palenques, and then transplanting them in the wild.
I confess that I don’t know whether such projects result in mezcal made with wild, domesticated or cultivated maguey. Regarding tepeztate, my palenquero friends tell me that it usually matures after 12 – 15 years of growth, but that yes, it can take much longer. They do not speak in absolutes.
I suppose that this promulgation as fact of matters relating to agave species, does help the proponent of half-truths, and to some extent initially the industry in a couple of ways. It advances the sense of romanticism and uniqueness regarding mezcal. But it could also be a means of rationalizing a highly inflated price for mezcal made with tobalá, tepeztate and other “designer” agave species (without of course denying the often dramatic increased cost of producing mezcal with them; although with the current stratospheric cost of buying espadín piñas on the open market, who knows?).
The ultimate disservice to the client, and it is suggested adverse impact for the retailer and broader business interest, is occasioned when the novice begins hearing and reading alternate viewpoints reasonably not stated as dogma; he then may become confused and frustrated.
Read our next installment on this thought provoking feature by Alvin Starkman tomorrow where he’ll discuss glasses, cups, jicaras, and clay.
Alvin Starkman holds an M.A. in social anthropology from Toronto’s York University and a J.D. from Osgoode Hall Law School. He has written one book about mezcal (Mezcal in the Global Spirits Market: Unrivalled Complexity, Innumerable Nuances) and over 35 articles centering upon Mexican craft beer, pulque, mezcal and sustainability, as well as a further 250 articles about Oaxacan life and cultural traditions. He co-authored a chapter in an edited volume on culinary heritage (published August, 2014), and wrote an article about brideprice in a Zapotec village (scheduled for release in autumn, 2014, in the Canadian Journal of Latin American and Caribbean Studies).