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Mezcalistas

Macurichos Espadin Conejo Tasting Notes

Details

  • Location: Santiago Matatlan, Oaxaca
  • Agave: Espadin 
  • Maestro: Los Hermanos Martinez
  • Abv: 48%
  • Tasting keywords: earthy, meaty, plantain
  • NOM: 0165X
  • Buy it now

Nose

The aromas reveal mushrooms, herbs, a hint of pine, and ripe sweet plantains. There is also a strong chalky mineral aroma that characterizes the nose. 

Taste

Sweet earthiness is the first flavor that wraps itself around the tongue, as other flavors emerge one by one. There is a significant hit of hickory-like smoke, followed by light coffee and fresh savory herbs. The flavors are powerful and balanced with a hefty weight and semi oily consistency. A rich and silky mezcal. 

Method/Background 

For the base, espadin agaves are cooked in a traditional earthen oven before being crushed with a tahona. The mash is wild yeast fermented in wooden vats before being distilled in copper pot stills. A pechuga mezcal, aromatics like apple, cinnamon, banana, pineapple, orange, and wild fruit as well as a conejo (rabbit) are infused during the last distillation.

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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