Mezcal Espadín 'Quiatoni' (Don Celso)

• Mezcal produced in Río Golea, San Pedro Quiatoni, Oaxaca
• Maestro mezcalero Celso Luis Santiago
• 100% Espadín (Agave angustifolia)
• Plants mature between 6–10 years, cross-cultivated using indigenous milpa-style farming methods
• Cooked in a conical earthen pit oven
• Milled using a horse-drawn stone tahona
• Fermented in wooden vats (tinas)
• Distilled twice using copper pot stills
• Foreshadowed by a nose of bold dark fruit, sweet green herbs, and dry hard cheese, the explosive palate delivers a motherload of minerality, weighty mouthfeel, and smoky musculature
• 48% ABV (ABV may vary batch to batch)

The man, the myth, the legend…the mysterious mezcalero Don Celso of Río Golea is spoken of in reverential terms by agave cognoscenti the world over. Celso distills only this one core varietal but does it so beautifully that we couldn’t dream of asking for anything else. This truly legendary Espadín speaks deeply of place, challenging every preconception about the variety you may have.

Tasting Notes

The man, the myth, the legend…the mysterious mezcalero Don Celso of Río Golea is spoken of in reverential terms by agave cognoscenti the world over. Celso distills only this one core varietal but does it so beautifully that we couldn’t dream of asking for anything else. This truly legendary Espadín speaks deeply of place, challenging every preconception about the variety you may have. Foreshadowed by a nose of bold dark fruit (blueberries?!), sweet green herbs (tarragon? sage?) and dry hard cheese (parmesan!), the explosive palate delivers a motherload of minerality, weighty mouthfeel, deep berries and smoky musculature on the palate. It must be experienced to be understood. And even then…