- Proof: 95.6
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Distiller: "Tío" Pedro Pascual Hermandez & Eduardo "Lalo" Barriga
- Still Type: Clay pot stills
- Agave: Marteño con Espadin
- Fermentation: Fermented with well water for 13 days
- Village: Santa Catarina Minas, Oaxaca
- Batch Size: 31 L
Tasting Notes: Think charcuterie board in a glass.
Nose: Salty + meaty with delicious aromas of gherkin, Brie cheese, and wafts of freshly baked bread.
Palate: Pronounced notes of cured meats, smoked salt, citrus (flesh & peel), and freshly slapped herbs. Finish is long and trailing with those citrus and and raw herb notes clinging through the end.
About:
This small bottling of Marteño con Espadín was made by third generation mezcalero "Tío" Pedro Pascual Hermandez and is nephew Eduardo "Lalo" Barriga, and it is one the first times this Marteño-Espadin mezcal made by the two has been exported to the U.S.
They worked together to harvest the cultivated Espadin (a. Angustifolia) & Marteño (an a. Karwinskii cultivate micro-endemic to the Central Valleys of Oaxaca), then roast them in an underground conical ove with guamuche and oak firewood for five days. After the roast, the mezcalero duo uncovered the earthen oven, then allowed the cooked agaves to rest for approximately five days before using a small mechanical mill to grind them into a fermentable mash. That mash was allowed to ferment with well water for thirteen days. Once Tío Pedro determined that the mash was ready to distill, Lalo double-distilled it in a set of clay pots at their palenque, "La Esperanza," în Santa Catarina Minas, Oaxaca. 31 liters produced in February, 2025l bottled in September of the same year for our friends at Prestige Ledroit.
