Mezcal Espadin

• Mezcal produced in Soledad Salinas Quiatoni, Oaxaca
• Maestro Destilador Armando Martínez
• 100% Espadín (Agave angustifolia)
• Cooked in a conical stone pit oven using mesquite and tepehuaje (great leadtree) wood
• Milled using a traditional stone tahona
• Open fermented 8–10 days in a wooden vat using well water
• Distilled twice in a copper alembic still
• A citrus-driven nose of lemongrass, green papaya, palo santo, lime oil, and a hint of licorice root transitions to a high-toned palate bursting with sweet orange, ripe kiwi, grapefruit peel, and saltwater taffy with notes of orange blossom, yuca, and acai berry on a dry, faintly floral finish
• 49% ABV

For their core mezcal, Borroso has chosen a consistent production of Espadín from Zapotec mezcalero Armando Martínez. Cultivated with his family on a 40-hectare estate in eastern Oaxaca, Armando’s mezcales are dry, citrusy, slightly herbaceous, and highly approachable despite the stronger proof—ideal for neat sipping and cocktails alike!

Tasting Notes

For their core release, Borroso has partnered with Zapotec mezcalero Armando Martínez and his family, who helm from Soledad Salinas Quiatoni, a small community a short distance east of San Baltazar Guelavila. Borroso co-founders, Claudia and Maru, were drawn to Armando’s approach to mezcal production and his deep roots in the land itself, cultivated by his generational lineage of agave farmers.

Production truly is a family affair; Armando and his siblings cultivate their own 40-hectare estate, producing Espadín, Tepeztate and Tobalá. His wife, Carmen, oversees mezcal production with his son-in-law, and his children help around the family’s palenque. Armando & Carmen’s mezcales are dry, citrusy, slightly herbaceous, and highly approachable despite the stronger proof—ideal for neat sipping and cocktails alike! This Espadín consistently clocks in at a confident 49% ABV.

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