Over 300 species of Agave have been described, but only about 200 are currently recognised. Most species are monocarpic, although a few can flower several times during their life. The flowers are "perfect" with both male and female parts. Many species of Agave are bat pollinated and produce musky perfumes as attractants. Others produce sweeter odours to attract insects.

Carbohydrates stored in the core of several species of Agave were fermented by native Americans to make a beverage called pulque which was used in religious ceremonies. Distillation of a similar ferment made from the developing Agave flower bud is the basis for modern production of Mescal. Only if made from the Blue Agave within Tequila, Mexico can the distillate be called Tequilla.