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Zinacantan Espadilla is produced in San Diego La Mesa Tochimilitzingo, Puebla by maestra mezcalera Fabiola Torres Monfil. The agaves are cooked in a pit oven, milled by mechanical shredder, and fermented with wild yeasts. The fermentation starts as a dry ferment for up to 14 days, and then water is added for another 5-10 days. This fermentation typically takes place in wooden tanks. After fermentation, the agaves are single-distilled in a copper pot still.
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Zinacantan Agave Spirits are produced in San Diego La Mesa Tochimilitzingo, Puebla by maestra mezcalera Fabiola Torres Monfil. The project includes seed management, a nursery, an ecological restoration program for agave-associated ecosystems, and monitoring of the bat population. The production of these small batches of mezcal includes a critical view of waste management, a fair payment system, and an environmental impact assessment of production and mitigation measures.
Tasting Notes:
NOSE
Cooked pineapple with peppery herbs, a clear mineral edge
PALATE
Full and structural at 46-50%, the wild espadilla running dense and aromatic with a proof that lets every component speak. Concentrated, not aggressive
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