El Mero Mero "Espadín" Mezcal Artesanal Joven Oaxaca, Mexico

750ml bottle

48% abv

Clean and brilliant pearls. On the nose, cooked maguey smoked with herbal notes. Dampness and clay. The palate follows its aromas with a very long finish. 

Lot 80

360 bottles produced

100% Maguey Espadín

Double Distilled in Copper Pot Stills

El Mero Mero is conceived, distilled, and bottled in San Dionisio, Ocotepec, Oaxaca. Maestra Mezcalera Hidelberta Martínez Hipólito ensures the production process fully respects the demanding traditions of artisanal mezcal production.

Very little rainfall keeps agave growing low to the ground in this region. As with wine grapes, this stresses the plants and forces them to create more sugar, which comes through in the flavor. The Espadín agaves used in this mezcal are tahona crushed, fermented in Encino Oak tubs, and double distilled in copper. The proofing of this spirit uses no water, only the heads and tails of the distillate. This mezcal has notes of herbal smoke, wood resin, earthy minerals, and a hint of peppery spice. A typical batch of this Espadín is around 500-800 bottles total.

Maestra Mezcalera: Hidelberta Martínez
Grinding: Tahona mill, horse drawn stone
Cooking: Earthen pit using local pine wood, approximately five feet deep, 3-5 days
Fermentation: Open encino oak wood vats,
3-5 days
Distillation: Double distillation in a copper pot still. First distillation of the full tepache (the bagasse); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart.

Espadín: 100% Espadín matured at 7 years. Due to the stress of low rainfall, the espadín in this region matures earlier. Clean and brilliant pearls. On the nose, cooked maguey smoked with herbal notes. Dampness and clay. The palate follows its aromas with a very long finish. Pairs beautifully with moles, adobos, spicy seafood, or habanero.