About Agave Yolo
History and Mystery
Agave Yolo is a unique variety of agave of unknown origin with a proven track record in California of producing a flavorful agave spirit. We call it “Yolo” because we’re not certain exactly what it is, beyond the fact that we’ve been growing it here successfully in Yolo County for over 10 years. Our farm and nursery is just a few miles from the town of Yolo in Yolo County. It’s a funny coincidence that Yolos, like all agaves, only live once. So call them YOLO’s if you want.
We began growing the Yolo variety in June of 2014 from 500 pups (hijuelos) obtained from a grower in Southern California who believed they were agave tequilana weber azul, but was uncertain of their origin in Mexico. These agaves initially appeared to us and most other folks to indeed be tequilana weber azul, but after comparing them side by side with other weber azuls we thought otherwise. The Yolos are more greenish than blue, and have some small but distinct differences in the morphology of the leaves (pencas). The mature piñas are slightly more egg shaped than the more spherical weber azul. The Yolos mature sooner and tend to be sweeter, more vigorous, and less susceptible to severe cold than weber azul.
To date, we have been unable to identify through genetic analysis their certain heritage. We have consulted many experts from Mexico who have visited our farm and have concluded they are most likely a hybrid, probably of two tequilanas, weber azul and another, or possibly another agave angustifolia such as espadin. Both tequilana and espadin are of the same angustifolia species and grow in proximity to each other in some regions of Mexico. Birds, bees, or bats may have the answer. We don’t.
What we do know for certain is we have been growing these agaves and their clones here in Yolo County and throughout California for over four generations. So, at least for now, we’re calling them “agave angustifolia Yolo” or just “Yolo” until we can nail down their identity with certainty. Stay tuned.
Bigger, Faster, Sweeter – Results Matter
Since we began harvesting Yolos in 2019 we have sold them to numerous craft distillers in California with excellent results, producing high yield with brix regularly of 36 and above and a flavorful product. Of course, each distiller has their own technique of processing, fermenting, and distilling, so no two brands or batches are alike. Thus, it is difficult to characterize a specific flavor profile for Yolo agaves.
Vigor and Hardiness
Agave Yolo have been grown side-by-side with weber azuls on many different farms in California in different regions of the state. Our experience has been that in every case, the Yolos have been more vigorous than weber azul, withstanding Winter cold and growing faster and gaining more weight. In the 10 years of growing Yolos in Yolo County we have never lost a plant due to the cold. However, they can suffer damage, especially in temperature below 27 F. They are not as hardy as agave americana and some other varieties so we don’t recommend Yolos for the colder regions of our state.
What We Offer
Bulbils are small, plantlets that develop along the flowering stalk (quiote) of the Yolo plant. These aerial clones form after blooming and can be propagated to produce genetically identical plants.
Plugs are bulbils grown in small, tapered containers or trays, each with a compact, well-established root ball for efficient transplanting and uniform field planting. Available in trays of various sizes and ages.
Minimum order: 500 plants
A hijuelo is a young clone, or “pup,” that sprouts from the base of a mature agave plant through its root system. These offshoots are carefully separated and replanted to grow into new, genetically identical agave plants.
Widely used in tequila production and commercial cultivation, hijuelos provide consistent genetics and reliable growth for long-term planting. Various sizes available · Priced by size.
Minimum order: 200 plants
The piña is the massive, starchy heart of the agave plant, harvested after 5-8 years of growth. Rich in natural sugars, it is the core raw material used in the production of tequila, mezcal, and agave spirits.
Resembling a large pineapple and often weighing several hundred pounds, each piña represents years of careful cultivation and field management.
Minimum order 1,000 lbs.