CUISH ESPADILLA A. RHODACANTHA 48% 750ML MASTER DIST HERMANOS TRUJANO MIXTECA BAJA,OAXACA

Destilado de Agave produced in Mixteca Baja, Oaxaca Maestros Mezcaleros Antonio, Javier & Leobardo Trujano (Hermanos Trujano) 100% Espadilla (Agave rhodacantha) Cooked in traditional earthen pit oven, using mesquite wood Milled using a tahonita—one of the smallest traditional stone tahonas in Oaxaca Fermented in cypress wood vats and food-grade plastic tubs Distilled twice, using a combination of one copper pot still and one hybrid clay & steel drum still Lily, candied watermelon, cinnamon bark, white pepper, lemon zest, fresh asparagus, jasmine, cardamom, sweet cream, bosc pear, bubblegum 48% ABV (ABV may vary batch to batch) The term Espadilla is most commonly used in the northern reaches of Oaxaca—either in the Sierra Norte to the east, or the Mixteca Baja and Alta in the west, and up into Puebla. Typically, it is in reference to a smaller subspecies of Agave angustifolia which is common in Puebla, but it may also apply (as in this example) to a small subspecies of Agave rhodacantha with long, slender pencas (leaves) and an elongated piña (heart). This batch is a thrill—bright and energetic, with a racy acidic twang and high-toned notes of white pepper and white flowers, candied watermelon, cardamom, and jasmine, alongside springtime vegetal and orchard fruit aromatics like pear skin and fresh asparagus. Exuberant and joyful, this is one to share with good friends in the summer sun. TASTING NOTES The Trujano Brothers distill in the remote Mixteca Baja region of Oaxaca, in the valley below the state’s Western Mountains which separate Oaxaca from Puebla. A dry, arid region, the family grows corn and beans as well as both cultivating and wild harvesting agave across the area. For years, the brothers have worked with a pair of unique hybrid stills, made from a steel drum with a small clay cap that connects the drum to a copper cooling coil; more recently, they’ve replaced one of their historic steel drums with a traditional Oaxacan alembic copper pot still. Both systems are used in the production of their mezcales, at varying stages of the process. The term Espadilla is most commonly used in the northern reaches of Oaxaca—either in the Sierra Norte to the east, or the Mixteca Baja and Alta in the west, and up into Puebla. Typically, it is in reference to a smaller subspecies of Agave angustifolia which is common in Puebla, but it may also apply (as in this example) to a small subspecies of Agave rhodacantha with long, slender pencas (leaves) and an elongated piña (heart). This batch is a thrill—bright and energetic, with a racy acidic twang and high-toned notes of white pepper and white flowers, candied watermelon, cardamom, and jasmine, alongside springtime vegetal and orchard fruit aromatics like pear skin and fresh asparagus. Exuberant and joyful, this is one to share with good friends in the summer sun.