Gozona Espadin con Moho

50% ABV

Made by Sergio Juarez and his son Luis Enrique in the village of San Agustin Amatengo, in Ejutla Oaxaca. Espadin agaves that are harvested at the beginning of the rainy season are pit roasted with pine wood and then set aside for a period of time. "Moho" is a naturally occurring fungus or mold, sort of like a mushroom or huitlacoche, grows on the cooked agaves, but only in the wet and humid conditions of the early rainy season. The agaves and moho are crushed with an ox-drawn tahona. The mash is fermented with ambient yeasts and spring water in wooden "tinas" or tanks and distilled just once in a copper refrescadera still. The brand is owned fully by the family that produced it.

One of the more fascinating bottles of Mezcal we've tasted in years! The moho adds a layer of savory umami funk that beautifully complements the sweet Espadin fruit. A touch of salinity, mineral complexity, absolutely delicious stuff.