Its scientific name is Agave agustifolia, and Espadín is one of the few “domesticated” varieties, meaning that it can be reproduced through crops. With its long, narrow, blue-green leaves and thorns, which resemble the blade of a sword, Espadín’s silhouette is unmistakable. The relative ease of cultivating Espadín coupled with its unique shape is the reason why it’s the symbol of many mezcal brands currently on the market.

Espadín is the most-distilled agave, with between 70 to 80% of all mezcal distillates coming from this species. This is mostly due to its high yield (between 4 and 7 kg of maguey per bottle) and relatively fast time to reach maturation (between 5 to 7 years for most), which is significantly less than other varieties.

In our case, because of the unique geographical and climatic characteristics of San Baltazar, our Espadín require more time to reach maturation, between 10 and 12 years. This extended timeline gives the plant a richer profile and more complex sugars than other Espadines.

Grulani’s Espadín is distilled form 100% Agave Angustifolia

To make one bottle of Grulani Espadín, we need between 8 and 9 kilograms of maguey. Depending on whether it’s the dry or rainy season, Grulani’s Espadín is fermented for 5-7 days in pine wood vats and later distilled twice in a copper still. The first distillation, or simple distillation, of Espadín can reach up to 50% ABV.

Grulani’s Espadín has a smooth body and floral notes with hints of damp earth on the nose. In the mouth it’s clean and delicate, fruity, herbaceous and lightly smoked, with subtle notes of pink pepper and a sweet finish.