Due to the cold earth and shaded lands where our magueys grow, the time required to reach maturation varies between 10 and 12 years, which gives the plant a rich flavor profile, with more complex sugars than other Espadines.
To create Grulani’s Espadín, we need between 8 and 9 kilograms of magueys per bottle. Depending on whether it’s the rainy or dry season, Espadín is fermented for 3-7 days in pine wood vats, and subsequently distilled twice in the copper still. With the first distillation, the distillate can reach up to 50% ABV.
Process
-
100% Espadín magueys(Agave Angustifolia)
-
Cooked in an earthen ovenfor 5 nights and 4 days
-
Crushed with a stone millpulled by a horse
-
Fermented for 3-7 daysin pine wood vats
-
Distilled twicein a copper still
-
Adjusted with spring wateruntil reaching 45% ABV
Espadín is one of the few “domesticated” varieties of maguey, meaning that it can be reproduced through crops. Its unmistakable silhouette is due to its huge, blue-green, thorn-dotted leaves, which resemble the blades of a sword. Its commonality on the market coupled with its striking appearance is why it’s the symbol for many mezcal brands today.
Espadín is the most commonly distilled agave on the market, principally due to its high yield and relatively fast time to reach maturation of 5-7 years. In our case, because of the unique geographical and climatic characteristics of San Baltazar, our Espadín require more time to reach maturation, between 9 and 10 years.
Belgien
Deutschland
España
Österreich
Portugal
Schweiz
Rest of Europe
México
