Espadin is the most commonly used agave in mezcal. It generally takes about 8-12 years to mature, and it can be grown in a variety of farm and wild environments. It is the most-commonly domesticated and most-easily cultivated agave used in mezcal production. Until recently, agave Espadin was the only agave that was farm-grown, and even now it represents the vast majority of all farm-grown agave used in mezcal.
Tobalá grows wildly at high altitudes, and its relatively minuscule size yields extremely limited quantities of intensely aromatic mezcal. Due to its tiny size and long growing period (12-15 years), agave Tobalá is becoming increasingly rare. It is considered by many to be the king agave, and many brands have adopted sustainability efforts to ensure the mezcal made with agave Tobalá will continue in the future.