Mezcal Espadín 'Conejo - Rabbit'

• Mezcal produced in Santiago Matatlán, Oaxaca
• Maestro Mezcalero Gonzalo Martinez Sernas
• Made from 100% Espadín (Agave angustifolia) matured between 6–12 years
• Cooked in conical earthen pit oven using pine and mesquite wood
• Milled using traditional horse-drawn stone tahona
• Fermented in Encino oak vats (tinas) using proprietary well water
• Traditional pechuga distilled twice using a traditional clay pot Filipino still
• The second distillation sees the addition of rabbit saddle (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit
• Rested 26 months in glass
• The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit; the palate has stunning notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin
• 48.36% ABV (ABV may vary batch to batch)

Tasting Notes

Produced by Maestro Mezcalero Gonzalo Martinez Sernas in Santiago Matatlán, Oaxaca. This Pechuga mezcal is distilled with rabbit (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit. It was made using 100% Espadín cooked in an earthen oven, milled using a traditional, stone tahona mill, fermented in wooden vats, and distilled using a traditional, clay pot still.

The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit. The palate is a shocker! There is a huge left turn with stunning opening notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin. Savory umami and mushroom roll in straight after, with a strong salinity that lingers long after the fruits and herbs have vanished.

It’s hard not to reach for this pechuga mezcal over and over just to try and wrap one’s brain around what’s happening in the glass. 48.36% ABV (ABV may vary batch to batch)

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