Spend any amount of time in Santa Catarina Minas, and you’ll see lots of tobasiches and lots of espadines everywhere you look. Lucky for us, the two varietals go together incredibly well. Espadín provides a nice, wide base for the tightly wound flavors of tobasiche to unpack themselves, and tobasiche’s distinctive woody notes help add some curves to the otherwise straight ahead espadín.
This 50/50 mezcla has become a staple for Lalo, who produces it throughout the year to be bottled as is, or used as the base in his pechuga and gusano batches.
Spend any amount of time in Santa Catarina Minas, and you’ll see lots of tobasiches and lots of espadines everywhere you look. Lucky for us, the two varietals go together incredibly well. Espadín provides a nice, wide base for the tightly wound flavors of tobasiche to unpack themselves, and tobasiche’s distinctive woody notes help add some curves to the otherwise straight ahead espadín.
This 50/50 mezcla has become a staple for Lalo, who produces it throughout the year to be bottled as is, or used as the base in his pechuga and gusano batches.
MAESTRO MEZCALERO: Eduardo Ángeles
VILLAGE: Santa Catarina Minas, Oaxaca
MAGUEYES: 50% Tobasiche (A. karwinskii), 50% Espadín (A.angustifolia)
PRODUCTION DATE: April, 2022
OVEN: Prehispanic (conical pit)
STILL: Clay Pot
DISTILLATIONS: Two
ADJUSTMENT: Puntas y Colas
BATCH SIZE: 300 Liters
