Espadin Agave Mezcal

Produced in Mexico, primarily in the Oaxaca region, known for its rich tradition in mezcal production.

Made exclusively from Espadín agave (Agave angustifolia), the most commonly used agave species for mezcal due to its balanced flavor and sustainable cultivation.

• Agave hearts (piñas) are harvested after 7-10 years of growth.
• Piñas are traditionally roasted in earthen pits lined with hot stones, imparting the characteristic smoky flavor.
• After roasting, the agave is crushed using a tahona (stone wheel) or mechanical mill.
• Fermentation occurs naturally in wooden vats using wild yeasts.
• Distillation is typically done twice in copper or clay pot stills to refine the spirit.

• Aroma: Earthy and smoky with hints of roasted agave, citrus zest, and subtle floral notes.
• Palate: Smooth and well-balanced with flavors of sweet agave, smoke, light pepper, and mineral undertones.
• Finish: Medium to long finish with lingering smokiness and a touch of spice.

• Grilled meats such as steak, lamb, or pork.
• Spicy Mexican dishes including tacos al pastor and mole.
• Smoked cheeses and charcuterie boards.
• Roasted vegetables and earthy mushrooms.
• Dark chocolate desserts for a complementary smoky-sweet experience.