Wahaka Mezcal Espadín is made from estate-farmed Espadín agave, harvested after seven to eight years in San Dionisio Ocotepec, Oaxaca. The agave is cooked for three to five days in an earthen pit, crushed in a tahona mill, fermented for 10-12 days in pine vats with natural yeast and double-distilled in copper stills. It is bottled unaged at 40% ABV.
The creamy palate starts with pepper and holiday spices, as well as leather, agave notes and hints of dried fruit, before giving way to a savory and smoky back-end.