Mezcal Machetazo Oaxaca Espadin
Agave Angustifolia / Espadin native to the state of Oaxaca, is the most commonly used agave in mezcal due to its properties of high sugars, weight and volume. Notes of this agave vary depending on the region of Oaxaca where it is cultivated from. Our Mezcal Machetazo Espadin 45% has a floral and fruity note presence with a light silky texture.
Essence of fresh flora, citric aromas, spice and oak wood.
Savoury flavours of herbs intensify in the palate, while smoky cloves and other rich spices remain throughout the oily texture.
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How It Is Made
Influenced by the sub-tropical climate where the distillery is located. The Espadin Agaves reach maturity at an ideal sugar concentration between 8 -12 years and are cooked in an earthen oven releasing aromas of roasted fruit.
It is roasted underground for 3 days, crushed by tahona, fermented in open air tanks with natural yeasts for another 5 days and double distilled to create an amazing and gently smoked expression of Espadin.