Mezcal Machetazo Oaxaca Espadin
Organically and sustainably certified Agave Espadin, native to the state of Oaxaca. Our Mezcal Machetazo Espadin 45% has subtle floral notes with a light spicy finish. These are influenced by the tropical desert climate where our distillery is located. Espadin reaches maturity and an ideal sugar concentration between 8–12 Years. The mezcal master must cut the leaves (penca’s) at this time, soon before it starts to flower and sprout a quiote. Like our Cupreata varieties, the Espadin agaves are cooked in an earthen oven releasing aromas of roasted fruit.
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. We are honoured to exclusively import and share this brand with Australia.