Espadin
100% Espadín (Agave Angustifolia Haw) The common use of Espadin in Oaxacan mezcal production is what the Blue Weber (A. Tequilana, F.A.C. Weber) is to Tequila. This is not surprising given that the A. Tequilana is a direct descendant of the A. Angustifolia (Howard Scott Gentry 1982). Espadin is the easiest and most common agave to cultivate, and is favored for its large pina size, high sugar content, and relatively fast maturity (averaging 7-10 years in this region), thus making it the backbone of mezcal production in Oaxaca.
Although every brand of mezcal on the market has an Espadin it’s exclusive use is not mandated as the Weber is for Tequila. The quality of one’s espadin is very indicative of the overall quality of the maestros work. Romulo’s Espadin is crisp and bright with just the right earthy balance. On average, Espadín yields Romulo between 1,300 – 1,500 liters of mezcal from 12 tons of cooked Agave Angustifolia Haw.
