The production of mezcal occurs in artisanal or ancestral factories in different regions of the States classified under the Denomination of Origin, it is also produced in modern factories with machines rather than manual mills.
There are over 150 species of maguey exclusive of the Mexican territory. Of these species more than 14 can be used to make mezcal, being Oaxaca the state with the highest variety and concentration of agave plants. The elaboration of mezcal involves, cultivated, semi-cultivated and wild maguey plants, which require a specific kind of care. Regarding cultivated or farmed maguey, various conditions occur, from intensive farming to small scale planting. For the elaboration of mezcal Tradicio?n Chagoya, the main maguey used is Espadi?n, it takes ten years to mature and is one of the finest and noble of this species of plant, it’s characteristics have led it to become Oaxaca’s emblematic maguey.