One of the paramount missions at Dos Cuerpos is comprehending the backstory of all our products – who crafts them, why, and how – along with delving into the historical, social, and artistic dimensions that have shaped our products. This time, at Dos Cuerpos, we wish to share what we know about Maguey Rhodacantha.
In contrast to other articles where we've written about different agave varieties, we've chosen to title this one by its scientific name since it's referred to by various names. Nevertheless, it's curious that its name honors the Rhône River, a French river that likely has never encountered a maguey plant. Nevertheless, circling back to the other names attributed to it, it's also known as "Maguey Mexicano" (Sola de Vega), "Criollo del Cerro," "Cuchara," "Cimarrón Amarillo," "Dobadán," and "Espadillon" (Teozacoalco, Nochixtlán). The last name was given due to its resemblance to the Espadín, but it's larger, with over 100 pencas on its core. This means that, akin to the Espadín, it boasts narrow and rigid leaves resembling swords, yet they differentiate in color, being bright green and grayish.
Its maturation period spans 8 to 11 years, and it can propagate through offsets or cultivation from seeds, implying it can be both cultivated and found in the wild. Primarily inhabiting the states of Sonora, Durango, Sinaloa, Nayarit, Jalisco (Ejutla), Michoacán, Oaxaca (Miahuatlán and Sola de Vega), and Puebla, in essence, they thrive in the mountains ranging from the Sierra Madre Occidental to the Sierra Madre del Sur.
At Dos Cuerpos, we engage in tastings and the distribution of agave spirits and Mexican wine. Tasting is a reflection upon the alcohol being sampled, and these texts are crafted to encourage continuous contemplation. Do let us know if you found this text enjoyable or helpful in any way, and if any discrepancies arise, we're eager to receive your feedback.
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