Produced in Santiago Matatlan in Oaxaca - often referred to as the "world capital of mezcal" - this spirit is made from 100 percent Espadin agave, the most widely cultivated variety used in mezcal production. The production follows a traditional artisanal method. The agave hearts are roasted in underground pit ovens, a process that caramelises sugars and introduces the characteristic smoky compounds. After roasting, the agave is crushed - typically using a tahona stone - then fermented in open wooden vats with wild yeasts before being double distilled in copper pot stills.
As a joven mezcal, it is bottled without aging, meaning the profile is driven entirely by raw material and production technique rather than oak influence. Espadin agave tends to produce a balanced and accessible style, often showing a mix of earthy, fruity, and lightly smoky characteristics. Within that framework, this expression is known for being relatively smooth and approachable, making it a common entry point into mezcal while still retaining key elements of the category - smoke, earth, and peppery spice.
Tasting Notes
Nose:
Fresh and smoky, with roasted agave, light floral notes, mint, and hints of vanilla and leather.
Palate:
Soft and rounded, featuring roasted agave, mesquite smoke, orange peel, earth, and black pepper.
Finish:
Medium length, with lingering smoke, spice, and a slightly sweet, peppery fade.
