MEXICANO + ESPADÍN ENSAMBLE

For his ensambles, José Alberto pairs two agaves and uses a 50/50 mix to highlight the characteristics of each one. The agaves are harvested and then cooked together in el horno for 3-5 days. They are milled together by hand, and also fermented and then distilled together, making them a blend from the start of the process until the finish.

Tasting notes

Nose: charred bacon, stewed fruit, spice powder

Palate: soft and delicate, cooked fruit and savory meat

Finish: medium and savory sweet, light smoke

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Production Notes

Species: Agave rhodacantha & angustifolia

Alcohol by volume (ABV): 48.2%

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

Elevation: approximately 1651 meters

Age of maguey: 8-12 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: JAEN0422

Bottling size: 100 liters (133 bottles)

Produced: May 2020( 250 total liters)

Tech sheet (PDF)

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