Agave maximiliana Baker: history, biology, genetics, bioeconomy, and importance for Raicilla

In this article, we comprehensively review Agave maximiliana, a plant endemic to western Mexico, addressing its history, biology, genetics, economics, and relevance in the production of the ancestral “mezcal wine” or raicilla. This agave stands out for its cultural, economic, and ecological value, being a multifunctional source of fiber, food, and beverages. Historically, its use dates back to pre-Hispanic and colonial practices. From a biological perspective, A. maximiliana presents high morphological variability and ecological adaptations that allow it to thrive in extreme conditions. Genetic studies have revealed low genetic diversity, attributed to the low efficiency of pollinators and the pressure of their exploitation for raicilla. However, integrated agroforestry systems offer a solution for its conservation. The review also examines biotechnological applications, including micropropagation protocols to mitigate the overexploitation of wild populations and promote sustainable cultivation. The common ancestor of all mezcals, called “vino mezcal”, emerged in Colima and Jalisco in the 16th century, and from it came famous mezcals such as raicilla, tequila, bacanora, tuxca, and