Growth and Maturity
Unlike some agaves that take decades to mature, Agave vilmoriniana grows quickly and can often reach harvest
maturity in just four to six years, though some may take up to eight. Its piñas vary widely in size, ranging
from as small as 35 pounds to more than 120 pounds depending on genetics and environmental conditions, and one
of my two-and-a-half-year-old plants is already forming a decent-sized piña—clear proof of its vigor compared to
slower species like tequilana. Mature plants typically reach 4–10 feet wide and 4–6 feet tall, with young plants
thriving in temperatures of 20–105°F and established specimens tolerating extremes from 9–120°F. In terms of
sugar content, Agave vilmoriniana has been tested at 28–36° Brix, placing it among the sweeter agaves and making
it highly attractive for fermentation and distillation potential.
The “Triple Threat” Agave
I often call A. vilmoriniana a triple threat because of its multiple avenues for value. Unlike many agaves that
reproduce through hijuelos (pups), vilmoriniana relies on bulbils, and a single flowering stalk can yield
anywhere from 400 to 15,000 of them, making propagation highly abundant. Beyond reproduction, it serves diverse
markets—its striking form gives it strong landscaping appeal, while its biomass and chemistry hold potential for
spirits, soap, biofuel, and fiber. Finally, it shows notable resilience, with natural resistance to pests such
as aphids, deer, rodents, and even coyote browsing, making it both versatile and dependable for growers.
Saponins: Soap, Spirits, and Beyond
One of the defining features of this agave is its very high saponin content. Traditionally, these compounds were
extracted to make natural soaps and detergents, which is why the plant became known as Amolé.
Saponins are also the reason many people in Mexico once believed vilmoriniana couldn’t be distilled into
spirits.
The compounds cause intense foaming during fermentation and distillation, sometimes creating dangerous pressure
in stills.
However, with customized equipment, I’ve proven that it is possible to ferment and distill this agave. The
flavors are distinct,
bold, and complex. Some have described its flavor as similar to Agave Jabali, another saponin-heavy variety.
Beyond soap and spirits, saponins from A. vilmoriniana are now being researched for biomedical uses,
including anti-inflammatory properties and potential cancer-fighting applications.
As noted in a
2020 study in the Journal of the Science of Food and Agriculture, agave saponins are increasingly
recognized as valuable bioactive compounds with potential pharmaceutical and nutritional applications.
Why It Excels in California
Agave vilmoriniana has enormous potential here in California because it:
- Thrives on minimal irrigation with high dry-farming potential.
- Reaches maturity faster than many other agaves.
- Offers multiple revenue streams across agriculture, landscaping, and biotechnology.
As I like to say: “You can dry farm this agave, you can grow it pretty quickly, and it also sells well into
landscaping — but I think the real big potential is going to be finding biomedical applications for its
saponins.”
