Koch el Mezcal Espadín
Espadín is a work horse. It matures in a relatively short time 5-8 years, it produces a lot of sugar, and it is easily cultivated. It is so easily marked by the hands of the mezcalero that it can take on a multitude of characteristics and levels of quality. Made traditionally in Oaxaca by Pedro Hernández, this mezcal is double-distilled in a copper still and is bottled at 94 proof.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"This is textbook espadín on the nose with notes of wool, pecan shells, freshly-cut grass, campfire smoke, and slightly under-ripe pineapple. It becomes a bit punchier on the palate with peanut brittle, more assertive pine, and plantain (both fresh and fried). Other flavors such as caramel, lemon seed, concord grapes, and white pepper follow suit. This espadín has a good amount of smoke, but does not overwhelm and has just enough sweetness on the front and mid-palate, but finishes fairly dry. A great mezcal that can seamlessly transition from being mixed in cocktails to being sipped neat or on the rocks."