espadín

Espadín refers to a cultivar of agave that is widely used in mezcal production. Scientifically, it is Agave angustifolia var. espadín (also cited as Agave angustifolia var. espadín). It is the most commonly cultivated agave for mezcal and is native to Oaxaca, Mexico, though it is now grown in other mezcal-producing regions as well. The name espadín stems from the sword-like tip of the leaves, with espadín meaning a diminutive form of sword.

The plant forms large rosettes with thick, rigid leaves that have spines along the edges and a sharp terminal spine. Espadín generally requires several years to mature, typically around 7 to 14 years depending on growing conditions, climate, and cultivation practices. It is valued for its robust sugar content, adaptability to a range of soils, and relative resilience to pests and drought.

In mezcal production, espadín is the predominant agave used. Its reliability as a crop and the broad range of flavor profiles it can yield under different production methods have contributed to its central role in the industry. Mezcals made from espadín commonly exhibit a spectrum of flavors and aromas, including smoky, fruity, floral, herbal, and earthy notes, with the exact character influenced by terroir and processing, such as the roasting of piñas and fermentation approaches.

Cultural and economic significance: Espadín mezcal constitutes a large share of mezcal production and sales, making it a foundational element of both traditional and contemporary mezcalcraft.