Espadín/Tobalá

Batch Info

• ABV: 43%
• Batch size: 102
• Date of distillation: 2024
• Maestro mezcalero: Jeronimo Gutierrez Hernandez
• Village / Region: Unión Zapata, Oaxaca
• Elevation: Espadín 1652 m, Tobalá 3000 m

Agave Info

• Agave varietal(s): Agave angustifolia (Espadín), Agave potatorum (Tobalá)
• Cultivation type: Espadín is a cultivated agave; Tobalá is a wild agave
• Maturity at harvest (years): 10

Production Notes

• Cooking method: Underground conical earthen oven
• Crushing method: Horse-drawn tahona (stone wheel)
• Fermentation: Open-air fermentation in wooden vats with natural yeasts
• Distillation: Twice distilled in copper stills
• Water source (used in fermentation/distillation): Natural spring water sourced locally 

Tasting Notes

Bright aromas of pine and fresh-cut grass lead into a clean, herbal profile at the start of the palate. Toward the finish, notes of ripened citrus, light mint, and a hint of earthiness emerge. The texture is round and balanced, finishing dry and peppery with a touch of minerality and fresh herbs that linger.