ESPADÍN

Cultivated in San Bernardo Mixtepec in the Zimatlán region of Oaxaca, agave angustifolia, the agave that is used to create espadín (eh-spa-DEEN), was introduced to this region in the 1990s. At an elevation of 1651 meters (approximately 5416 ft), high in the hills above the pueblo, espadín here takes 8-10 years to reach maturity.

Fermented and distilled in clay, José Alberto’s espadín is rich and full-bodied.

Tasting Notes

Nose: citrus peel, green vegetal, unripe pear

Palate: soft, vanilla bean, herbal bubblegum

Finish: dry and woody, ripe vegetables and tobacco

More tasting notes: Mezcal Reviews | Mezcalistas

Write a review

Production Notes

Species: Agave angustifolia

Alcohol by volume (ABV): 49.4%

Source: Cultivated in San Bernardo Mixtepec, Zimatlán region, Oaxaca

Elevation: approximately 1651 meters

Age of maguey: 8-10 years

Cook: 4-5 days in rock-lined conical oven using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: Natural 4-7 days in buried 90 liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60 liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel & copper

Batch number: JAES0422

Bottling size: 150 liters (200 bottles)

Produced: Mar 2020 (250 total liters)

Tech sheet (PDF)

More Creador