Medium in size when compared to other species of agave, with sword like leaves that extend uniformly from its heart, Espadín is chosen for the large majority of all mezcal production in Mexico. In Doña Vega Mezcal, it is hand-selected and triple distilled. The result is a mysterious and delicious drinking experience, with light smoke and a white pepper finish, yet remarkably smooth. Doña Vega Espadín is wildly versatile in cocktails and a true adventure on its own.
Traditional smoky profile, not over-powering. Subtle earthy and vegetable nuances.
Tasting notes: smoky, almond, walnut, aromatic, aguamiel, dried fruit, guava
Maguey espadin is the most commonly used Maguey in mezcal. It generally takes about 8-12 years to mature, and it can be grown in a variety of farm and wild environments.
Doña Vega is produced in a small town outside Oaxaca – Santiago Matatlàn by a family who has passed down the tradition for five generations.
Mezcal has a rich history, and learning more connected me deeply with my Mexican roots. Mezcal is the national spirit of México and is considered a coveted and special drink.