The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave.
A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yields limited quantities of mezcal and takes 12-15 years to reach full maturation. At this time, the plant sends up a flower-bearing spike that can be anywhere from 10 to 20 feet high. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.
A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons. The finish is smooth with flavors of smoked lamb.