Distribution of Agave species used for distilled and non-distilled beverage in Queretaro, Mexico

Abstract

Background. Agaves (genus Agave) represent a significant component of Mexico’s biocultural heritage, with over 40 documented specific uses across 22 use categories. These include food, distilled and fermented beverages, traditional medicine (human and veterinary), construction materials, living fences, soil retention, and ornamental applications. The use of agaves for beverage production, such as aguamiel and pulque, dates back to pre-Hispanic times. The state of Queretaro lies within one of the country’s most active regions for pulque agave cultivation. Objectives. (1) identify the regions of Agave production for mezcal and pulque in Queretaro; (2) determine the species and varieties of Agave used for these purposes; and (3) document the cultivation systems involved. Methodology. Fieldwork was conducted in 17 of the 18 municipalities of Queretaro during 2022. A total of 105 sites were surveyed to collect data on geographical location, Agave species utilized, and associated cultivation systems. Results. Based on Agave use and distribution, Queretaro was categorized into three main zones: (1) the “mezcal zone” in the Sierra Madre Oriental region; (2) the “pulque zone” covering the southern and central areas, the largest in extent; and (3) the wild “agave zone” located in the eastern part of the state. Implications. Although Queretaro lacks a Designation of Origin (DO) for mezcal or tequila, the state cultivates mezcal-producing species such as Agave rhodacantha and A. angustifolia, as well as A. tequilana, which is traditionally used for tequila in other regions but is cultivated locally for inulin extraction. Conclusions. Agave cultivation in Queretaro encompasses both monoculture and agroecological systems, reflecting a diversity of practices linked to local knowledge and environmental conditions.