In the mountains of the Central and Southern Sierra of Nuevo Leon, above 1800 meters there are various wild and domesticated agaves used in the production of “vino de mezcal”. These agaves; “maguey de castilla” (A.americana), “cenizo” (A. aspérima), “verde de la sierra” or just “verde” (A. gentryi) and “verde del campo” (A. salmiana) are very prolific but have low sugar concentrations, with the latter (A.salmiana) being domesticated and used solely for pulque production.