This Espadin stood out from the (many) others we had tasted. It hit that magical sweet spot of taste, complexity, good value and versatility. Elegant. Balanced. Nuanced. Approachable but never boring.
Butterscotch, black tea, banana, and roasted maguey. A little sweet, a little creamy. Savory, spicy, and peppery, in a way that reminds us of smoked meats and Texas style barbecue. Followed by lingering, resonating notes of ash and soft smoke on the palate.
ESPADIN (Agave angustifolia):
Espadin 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, Esapdin typically takes 5-7 years to mature, which is considered fast in the world of agaves.