Why Espadín?

In Defence of Espadín: The Unsung Hero of Mezcal

Wow, someone said it! LMiller86 on reddit;  https://www.reddit.com/r/Mezcal/comments/1mg6y6t/very_new_to_mezcal/

In today’s mezcal market, silvestres (wild agaves) tend to command higher prices, and many experienced Mezcal drinkers see espadín as an “entry-level” mezcal — the one you try before you graduate to something “rarer. stronger. Higher-proof.” But that thinking misses the bigger picture.

We love wild agave, I mean- really love.  My personal three favourites are
Cirial, Jabalí, and Cupreata (strongly associated with Michoacán)- of which I have tasted and reviewed many.

Whether a mezcal is exceptional or not has less to do with the species of agave than with the hands and methods behind it. The maestro mezcalero, the palenque, the roasting and fermentation techniques, the tools used, the quality of the agave itself — these factors play into the taste of the Mezcal- the same maestro, palenque, and fundamental process are used for all agave types.

Espadín is the most common maguey name for Agave angustifolia, and here are some of the reasons why we use Espadín- the main reasons relating to agave conservation, mineral uptake and yield.

•  -  Higher Sugar Content = More Fermentable Sugars
   Mature espadín can reach 25–30% sugar, meaning more fermentable sugars per piña- leading to complex aromas and flavours.
  
•  -  Consistent, Expressive Flavour Profile- Espadín offers a stable base flavour year after year. That consistency is required for mezcaleros knowing that the agave itself won’t go through unpredictable changes.
  
•  -  More Spirit per Plant
  Espadín piñas are often 50–90 kg, sometimes over 100 kg. That’s a lot of mezcal per plant, helping small palenques produce enough spirit to survive economically without sacrificing quality.
•  -  A True Conduit for Terroir
  Here’s the point many miss: espadín absorbs nutrients and minerals from the soil better than most wild agaves. Its deep, fibrous root system draws in trace minerals from the bedrock, and its balanced flavour profile lets those mineral notes shine. If you want to taste the land, espadín delivers it.
•  -  Sustainable Maturity
  Espadín matures in 7–10 years, most of Bandida's agaves are 10-11 years, compared to 15–35 years for some wild agaves. That faster cycle reduces pressure on wild populations while still producing exceptional mezcal.
•  -  Age

Many silvestres can take 10, 20 or even 30 years to mature, but the popular options are not too dissimilar to our ageing time;

•  -  Tobalá (Agave potatorum) – ~12–15 years in the wild

•  -  Madrecuixe (Agave karwinskii) – ~12–15 years

•  -  Cuishe (Agave karwinskii) – ~10–12 years

Espadín is for the serious Mezcal enthusiast when made properly- we specifically use the Capon method and mature our agaves for 10 years- and can be good for newcomers too.

Now have a look at this video I took last month showing natural mineral content in the fields;

Why It’s the Most Consumed Mezcal — and Why That’s a Good Thing

Espadín accounts for the vast majority of mezcal production not because it’s “less expensive,” but because it’s versatile, sustainable, and expressive. In the right hands, an espadín can be every bit as complex and nuanced as a rare silvestre — sometimes more so.

 Look at the maestro behind it, the methods used, and the terroir it comes from. You might just find that your latest agave favourite is carrying the heart and history of mezcal better than anything else.