AgaveMezcal
Espadín Mezcal
Espadín became dominant as commercial mezcal production expanded in the late 20th century — its fast maturation, cultivability, and accessible flavor profile made it the natural industrial backbone. Del Maguey's 1995 single-village project proved that exceptional Espadín, when produced with care and specificity, could command premium prices.
Flavor Profile
The benchmark. Sweet-Caramel + Smoke-Char as the dominant node pairing. Roasted sweet potato, honeycomb, light citrus peel, white pepper, clean mineral finish. The Maillard caramelization from pit roasting pairs with phenolic smoke to create the 'campfire s'mores' profile most people associate with mezcal. Smoke domesticated by sweetness = approachable, familiar, gateway mezcal.
Key Producers
Well
Del Maguey Vida
$25-32Well
Banhez Espadín
$22-28Call
Alipus San Andres
$35-50Call
Montelobos
$30-40Premium
Del Maguey Chichicapa
$55-70Del Maguey Santo Domingo Albarradas
$65-85NOM-070. No separate classification — Espadín (Agave angustifolia) is a variety used across all three tiers (Ancestral, Artesanal, Industrial). 85–90% of all mezcal production. 6–8 year maturation. Cultivated reliably across Oaxaca and beyond.