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Description

Animas Espadinnimas Espadin has been produced by a few different mezcaleros in Santiago Matatln and San Juan del Rio, Oaxaca. The agaves are harvested after 8 10 years and cooked in a conical ground oven, milled with a tahona, fermented in wooden vats, and double distilled in copper pot stills. NOM NOM O513X Mezcalero Humberto Juan, Leoncio Santiago, Luis Angeles Reyes Maguey Espadin Agave Angustifolia Milling Tahona Distillation Copper Style Joven State Oaxaca

hard strawberry candy

and double-distilled in copper pot stills using natural spring water

Hungarian Oak barrels

Mezcalero: Alberto MartinezMaguey: Sierra NegraAgave: AmericanaGrind: HandDistillation: Clay PotStyle: JovenState: OaxacaTown: Santa Catarina AlbarradasABV: 48

and minerality from its rainwater blend

these sweet impressions are layered with a refined interplay of spice—star anise lending a subtle licorice complexity

this one is almost too easy to drink

This mezcal is made using agaves Papalometl (Cupreata) and Espadín (Angustifolia Haw) which are harvested after 9 and 7 years respectively

adding an intriguing layer of depth

Finish: Smooth and lasting

creating a rich

The "friendliest" of all three offerings

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