45% ABV - 750 mL

Made by Maestro Mezcalero Rogelio Martinez Cruz in the village of Santa Maria Albarradas Oaxaca. He is most famous for producing Del Maguey's Tobala which was one of the first commercially available mezcales in the US that carried the name of the agave on the label. He hosted a group of bartenders from the Bay Area, Boston and New York at his palenque several years ago and sheepishly shared some of his Espadin with them (he was known for his wild agave bottlings). They were blown away by the depth of flavor and quality and encouraged him to release it. It was initially bottled in tiny amounts and only sent to those 3 markets. It slowly became more widely available but has sadly been discontinued by Del Magueys new corporate owners.

Maestro Cruz roasts his agaves in a wood fired earthen pit for 30 days which is significantly longer than is typical. Once the fire has extinguished and the roast has cooled, the agaves mold and begin a dry or pre-ferment where enzymes begin to act on the agaves which assist the eventual fermentation. The agaves are tahona crushed and fermented in wooden tinas. Distillation is in wood fired copper alembics. It has floral and vanilla notes on the nose, with tropical fruits and some caramel and agave sweetnes on the palate with some brininess on the finish. An exceptional Espadin that sadly won't be seen again.