Espadín

Species: Agave Angustifolia

Often described as the “workhorse” variety, Espadín accounts for somewhere between 80 and 90 percent of mezcal production. Espadín is less fibrous than other varieties, making it easier to break down after roasting. It also has a relatively high inulin content, allowing for efficient alcohol production. Producers also favor Espadín because of the ease with which it can be cultivated and the relatively short time it takes to reach maturity (six to eight years).