The principle agave used for mezcal production in all regions of Durango is “Cenizo” or A. durangensis, which can be found in numerous climates and soil types. “Lamparillo” (A. asperrima) and “Verde” (A. salmiana) can be found growing on old, volcanic rock known as “breña” near Nombre de Dios. Sotol is also produced around Nombre de Dios from a species of Dasylirion.

In the Sierra, in the municipality of Mezquital, more wild species of agave and sotol are used in the production of distillates. While the most commonly used species in both regions of Durango is the agave Cenizo, in the mountains and canyons around Mezquital we find “Tepemete” (wild A.angustifolia), “Masparillo” (A. maximiliana katharinae), Castilla (A.applanata in some areas and a very large unidentified Agave sp. In others), “Ahl-mai” (A. maximiliana baker) and Sotol (Dasylirion sp.).

Durango’s production process is characterized by the use of underground wood-lined pits for fermentation and a distillation technique that employs a unique still, with a copper pot on the bottom and a wooden cone on the top, with a wooden arm connecting it to a copper serpentine. In the sierra, this arm can be made of cactus or quiote as well.