Tlamati Espadilla Tasting Notes

Details

• Location: San Miguel Atlapulco 
• Agave: Espadilla (Angustifolia) 
• Maestro: Balbino & Sergio Salas
• Abv: 49%
• Tasting keywords: toasted, lactic, leather 

Nose

Creamy aromas have roasted pineapple undertones. 

Taste

The texture is rich, with creamy clay and slightly smoked pineapple husk flavors permeating the palate. Roasted sweet potato and comal toasted pumpkin seeds add earthy complexity. A touch of vanilla balances the gentle chili spice on the finish. 

Method/Background 

Made from a smaller sub variety of Espadin that is common in Puebla, the agaves are cooked in an in-ground pit, crushed by hand and with a small mechanical mill, fermented with ambient yeasts in stainless steel tanks, and double distilled in a small copper pot still.