Espadin (Agave Angustifolia) is the most common varietal of agave used in mezcal production. It is indigenous to most mezcal-producing regions and adapts well to cultivation. Depending on the terroir and climate, Espadin can take 5-10 years to mature, which is considered fast in the world of agaves.
Espadin piñas come in a variety of sizes, and can weigh as much as several hundred pounds. The agave is easy to work with. Subject to the hand of the maker, Espadin can yield a wide variety of flavors and profiles, depending on the climate, time of year at harvest, production style, altitude, and countless other factors.
Do not underestimate Espadin. Despite the fact that Espadin is the most “common” agave varietal used for mezcal production, and often less expensive than other varietals, it makes some of the best and most interesting mezcals.
