The flagship mezcal of El Buho’s line, the espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this espadin is perfect for cocktails or enjoyed on its own.

Spanish for the ‘sword,’  the Espadin agave has long been cultivated due to its vitality, high sugar content and short lifecycle.  These plants flower around 7-10 years in age, which is one of the shortest cycles of the 30-40 varietals commonly used to make mezcal. The flowering quiote is a must for any agave to be used to make El Buho, as this is a signal of high sugar content and flavor.