Mezcal Mexicano 'Pablo Vasquez'

• Mezcal produced in Agua del Espino, La Compañia Ejutla, Oaxaca
• Maestro Mezcalero Pablo Vásquez García 
• 100% Mexicano (Agave rhodacantha) matured a minimum 10 years
• Cooked in a conical earthen pit oven
• Ground using a traditional stone mill (tahona)
• Fermented in open-air wooden vats (tinas) 
• Distilled twice using traditional copper pot stills 
• 48% ABV (ABV may change from batch to batch)

Mexicano (Agave rhodacantha) is among the most widespread agave varieties in Mexico. Often associated with higher sugar content and more vibrant fruit tones, Mexicano is hard to predict and can run a wide range of flavor profiles–from highly mineralic and dense with salt and earth to bold and citrusy.

Tasting Notes

Mexicano (Agave rhodacantha) is among the most widespread agave varieties in Mexico, with examples turning up and even being cultivated from Sonora to Oaxaca and beyond. It typically looks quite similar to the more well-known Azul (Agave tequilana) and Espadín (Agave angustifolia), but is larger with denser, more abundant spiney leaves called pencas.

Often associated with higher sugar content and more vibrant fruit tones, Mexicano is hard to predict, and can run a wide range of flavor profiles–from highly mineral and dense with salt and earth to bold and citrusy. Produced in Oaxaca, Mexico, the agave is cooked in a horno (conical earthen oven), milled using a horse-driven stone tahona, and naturally fermented in open-air wooden tanks called tinas before being distilled twice using copper pot stills.