Stop Obsessing Over Espadín: The Best Agave Isn’t the Most Common One
Walk into any serious mezcal bar and you will find a flight card dominated by Agave angustifolia, better known as espadín. Order a sampler. The bartender will explain each bottle with genuine enthusiasm. But ask them why every pour is the same species, and you will likely get a shrug dressed up as a recommendation: espadín is approachable, they will say. It is consistent. It is what people know. That…