Tecuan Mezcal Espadin Cupretta Ensamble

Not Oaxaca, but Guerrero!​

Freshly sweet, wrapped in a soft smoke, this exotic mezcal is produced in the state of Guerrero from the rare, wild Papalote (Cupreata) and popular, classic Espadín (Angustifolia Haw) agaves. The combination of these two very different agaves creates an exceptionally complex aroma and flavor profile with the sweetness of tropical fruits, coffee and chocolate, and subtle notes of citrus peel, damp earth and meadow herbs.
For this blended mezcal, both varieties of agaves are processed and distilled separately, and then both mezcals are blended in such a ratio that their most wonderful qualities combine into a harmonious union.
Classic ‘Espadin’ agaves mature in 7 years, while wild ‘Cupreata’ takes 10-12 years. The agaves are prepared the old-fashioned way: roasted for 72 hours in stone-lined, wood-fired earth pits, then crushed in mechanical mills. ‘Cupreata’ agaves are fermented in open wooden vats, while ‘Espadin’ is fermented in steel tanks. The mescals from both agaves are distilled twice in copper alembics.