Creador Espadín con Frutas Tropicales

Espadín con Frutas Tropicales

Distilled with pineapple, mango, orange

This pechuga-style batch was distilled with fresh fruit. Approximately 30 kilos each of pineapples, mangoes, and oranges were added directly into the clay pots during the second distillation.

“We used approximately 28 kilograms of sliced ​​pineapple—including the peels—as well as peeled mango, cut into small pieces. We also used about 30 kilograms of oranges: approximately 28 kilograms were peeled, while about 2 kilograms were left with the peels on. All of this fruit was sourced from the nearest market in Zimatlán, Oaxaca, and was added and distributed during the second distillation.” - José Alberto Pablo

The result balances espadín's vegetal character with vibrant tropical fruit.


Tasting notes:

Nose: stewed tropical fruit, wet clay, roasted marmalade, juicy fruit

Palate: mango, fruit peel, earl grey, vegetal, old-fashioned burnt orange twist

Finish: tight, drying, black/mai tea, matchstick, cold smoke

Production Notes

Species: Agave angustifolia

Alcohol by volume (ABV): 48.8%

Maguey source: Cultivated in San Bernardo Mixtepec, 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 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

Batch numbers: JAEF0626

Bottling: 200 liters (194 bottles)

Production: Jan 2025 (270 liters)

Tech sheet (PDF)

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