Description
Espadín agave grows across Oaxaca, and Pluma Negra’s Maestro Mezcalero harvests and distills it by traditional means. Maguey cut by machete is carried down by donkey and roasted in an underground earthen oven, then crushed by an animal-drawn tahona stone. The milled agave ferments with wild yeast in pine barrels before a double distillation in small-batch copper pots, a process used across every Pluma Negra expression.
The nose is light and fresh, leading with lime, pear and apple and closing on faint herbal and almond tones. On the palate it moves between tangy citrus and briny olive with a zingy lift that lingers. This 750 ml bottling at 40% ABV is built as a cocktail mezcal: mix it over ice with pineapple juice, tangerine, orange or lime, or with crisp cucumber. The 48% ABV Espadín is the sipping version, taken neat, and pairs with lightly smoked fish. Approachable enough for anyone new to mezcal.
