Native to the chalky soil of the highlands of central Mexico in the state of San Luis Potosi, the "Green Giant" agave Salmiana takes 10 to 12 years to mature. The high altitude and semi-arid climate of the region gives the wild agaves vibrant flavors of crisp, citrusy green vegetation. The process of making Mezcal Machetazo Salmiana differs from the cooking of other agaves, as the piñas are cooked through steaming above ground in masonry ovens, resulting in a less smoky flavor.