Espadín (eh-spa-DEEN) aka Agave Angustifolia is the most common varietal of maguey in the world. It goes by many aliases (Espadílla, Bacanora, Castilla, Pacifica) but the nickname you might know best is Blue Weber Agave. This is the varietal that anything called “Tequila” must be made from, and is one of the most basic distinctions for what sets Mezcal and Tequila apart. While “Mezcal” can be made from many different types of agave, to earn the moniker “Tequila,” it can only be made from that specific plant. Remember, all Tequila is Mezcal, but not all Mezcal is Tequila.
When it comes to the world of Mezcal though, Espadín is most commonly employed for good reason: It’s super adaptable and can take well to various soil types and conditions. At full maturity they’re between 5’-7’ in height making for a pretty large bulb, and a bigger berry means more juice for the squeeze. It also has one of the shortest maturity rates of it’s prickly family, reaching harvestable age at a speedy 7-8 years. Yes. Years.
It’s of the reasons Mezcal is expensive, because the product necessary to make it takes soooo long to cultivate. We’re not using grapes or wheat or potatoes that pop out of the ground with ease. It’s also one of the reasons Mezcal is so beautiful. With age comes distinction. Like an old vines zinfandel. There’s just more complexity and chemical structure that carries over to the final distillation. Espadín is a game day player, if the Super Bowl was played every seven years. This is quick though! There are some wild varietals that are up to 30 years old. Put that precious maguey in the hands of the right maestro though and your patience will be well rewarded.
We discussed in our last post that while Agave plants might look more like cactus, they are actually in the Asparagaceae or asparagus family. They’re packed with chemical compounds like terpenes, saponins, esters, and essential oils, that evolutionarily speaking have helped keep would-be predators from snacking on them. When making Mezcal though, those not so tasty treats get transformed once roasted, creating pronounced vegetal, herbaceous, even vanilla notes.
When trying to come up with a flavor profile for Espadín, it’s much more general than specific. It’s tough to generalize, and flavor is subjective, but Espadín often have flavors of roasted squash, mineral notes (like you just put a stone in your mouth), and baking spices (think cinnamon/clove).
We’ll be exploring 4 different Espadíns in our first class to compare them side by side, but also to introduce you to the friend you’ll meet the most along your journey. If you’re further along on your Mezcal path, you might already know these brands and makers, but we chose these exactly because you’ll see them around. We wanted to start with some options that are more readily available on bar shelves in the Philly area and around the country. As this is a 101 course, it’d be crazy to start anywhere else but Planet Espadin. It’s a vast world though, and if you’re new here, this course will hopefully give you a lay of the land for that one day soon when you might be able to belly up to a bar (indoors!) and choose with confidence.