Cooked during Spring of 2017, the batch of Espadín mezcal followed a fast and natural process – from ground cooking to fermentation. The weather cooperated, and the process was completed on time. The maestro mezcaleros that worked this batch where very grateful with weather and offered a goat in return for their good fortune.
For a very long time, Espadín has been the agave most commonly used to make mezcal primarily because of its fast growth and efficiency in yielding mezcal. It is now cultivated throughout Oaxaca. However, the conditions around the village of San Amatlán give the agave Espadín we cultivate distinctive characteristics.
Tasting Notes: Green fresh aromas dominate, followed by anise and subtle smoky notes. Bright green herbal flavors continue on the palate, into a smooth medium-long finish.
Maguey: Espadín
Agave: Angustifolia
Region: Oaxaca
Bottle Size: 750mL
ABV: 43%
