Mezcal is typically produced in the Oaxaca region of Mexico. Espadin is the most commonly used agave variety but any type, including wild agaves, can also be found in Mezcal. The agave is roasted in a wood oven which gives an earthy smokiness to the spirit. Joven is clear, citrusy and herbal with agave notes. Reposado and Añejo follow the aging standards of Tequila and range from light caramel to dark and rich.