Produced in Oaxaca, this mezcal is made primarily from Espadin agave, the most widely cultivated variety used in mezcal production. The agave is cooked in underground pits lined with hot stones and covered with earth, a process that slowly roasts the pinas and imparts characteristic smoky compounds through pyrolysis of the plant fibers. This traditional method forms the foundation of mezcal's distinctive flavour profile. After cooking, the agave is crushed and fermented, often using open-air methods that allow native yeasts to influence the process. Distillation typically takes place in copper stills, resulting in a spirit that balances smoke with vegetal and slightly sweet agave notes. As a joven mezcal, it is bottled without aging, preserving the direct impact of the raw material and production techniques.
Compared to smaller-scale artisanal mezcals, this style is generally more consistent and slightly more restrained in intensity, with smoke integrated rather than overpowering. The focus is on delivering a recognisable mezcal profile that remains approachable while still reflecting traditional methods.
It can be enjoyed neat to appreciate its core characteristics, or used in cocktails where a controlled level of smokiness is desired.
Tasting Notes
Nose:
Smoky and earthy, with roasted agave, light citrus, and a hint of herbs.
Palate:
Balanced and slightly smoky, featuring sweet agave, pepper, and subtle vegetal notes.
Finish:
Medium length, with lingering smoke, spice, and a clean, dry fade.
