Espadín Joven
Production
Our Espadín Joven begins with agave Espadín planted 8 years ago in Santiago Matatlán. Harvested just before flowering, the hearts are slow-cooked at low temperature for 4–5 days, fermented for 8 days in wooden vats, and then distilled twice in copper stills.
This slow, patient process yields a mezcal with almost no smokiness, allowing its natural aromas and delicate tasting notes to unfold with clarity and depth.
Cocteles
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Mezcal mojito
The mezcal mojito reimagines the classic Cuban cocktail by replacing rum with mezcal. This adds a distinctive depth and smokeless complexity, making it a favorite among those who appreciate cocktails with personality and character.
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Cassi Arte
The Cassi Arte blends Espadín mezcal with roasted pineapple juice, fresh lime, cassis, and agave nectar to create a cocktail that is both elegant and distinctive. Finished with worm salt and rose petals, it offers a layered, expressive flavor experience in every sip.
Oaxaca's finest mezcal.
Ramo de Rosas (Espadín Joven, 8 years) was recognized as the Best Espadín from Oaxaca at the Brussels World Contest (Mexico Selection). In this major international spirits competition, 45 expert judges blind-tasted more than 200 mezcals and tequilas from all over Mexico for an entire week.
Tasting notes
Espadín Joven 42° — aged 8 years
Nose: Gentle and herbaceous, opening with delicate citrus notes reminiscent of mandarin.
Palate: Smooth and rounded, with a subtle spicy touch and hints of pepper and wild berries (cranberry). The smoke is almost imperceptible, allowing the agave to shine.