About:
This "Espadin de Cuero," a small batch of Espadin that was fermented in rawhide, was produced by young mezcalero Reynaldo Alejandro in the village of Santa Catarina Albarradas, Oaxaca. Reynaldo harvested ripe cultivated Espadín (a. Angustifolia) agaves from the region and roasted them with encino oak in an underground conical oven lined with rocks and covered with banana and willow leaves for nine days. Once cooked, the agaves were then mashed by hand with wooden mallets and transferred to three rawhide fermenters, where the mash was allowed to ferment with spring water and ground "encino de agua" bark for four days.
When Reynaldo determined that the fermentation was complete, he and his wife Rosa double-distilled the mash in a set of eight small clay pot stills at his palenque "La llusión". 58 liters produced in March 2026. Adjusted with heads, hearts and tails by Reynaldo. Bottled August 2026 for our friends at AllView & Seelbach’s
Flavor Profile:
This pour is dynamic, with notes of grilled & cured meats, freshly brewed coffee, dark chocolate, clay & wet stone, and a nostalgic note that is reminiscent of an indoor pool (not chlorine… that would be bad).
The finish is long & velvety, with trailing notes of salty prosciutto and raw cacao.
