



El Mero Mero Mezcal Espadin
$55.00
Tasting Notes: "Clean and brilliant pearls. On the nose, cooked maguey smoked with herbal notes. Dampness and clay. On the palate, congruent with its aromas with a very long finish. Pairs well with moles, adobos, spicy seafood, or habanero." by Eduardo Lópeztecillos, Sommelier
- Region: San Dionisio, Ocotepec, Oaxaca
- Master Mezcalero: Justino García Cruz
- Agave: 100% Espadín, matured at 7 years. Due to the stress of low rainfall, the espadín in this region matures earlier.
- Grinding: Tahona mill, horse drawn stone
- Cooking: Earthen pit using local pine wood, approximately five feet deep, 3-5 days
- Fermentation: Open encino oak wood vats, 3-5 days
- Distillation: Double distillation in a copper pot still. First distillation of the full tepache (the bagaso); second distillation of the resulting spirit. Proofed off the still (no water is added prior to bottling), keeping just the heart.
Alc/Vol
48.0 Size
750 ml Choose Quantity
Product Details
El Mero Mero is conceived, distilled and bottled in San Dionisio, Ocotepec, Oaxaca. Their Maestro Mezcalero, Justino García Cruz, ensures the production process fully respects the demanding traditions of artisanal mezcal production.
The El Mero Mero label and knife image in Palmer caligraphy are an inspiration of Carlos Zerpa, one of the most important Latin American contemporary artists. This increasingly known image was originally born as a graphical work produced at the TAGA (Workshop of Graphical Arts), a place where the most important contemporary visual creators have worked. It is placed inside the facilities of “La Curtiduría” (The Tannery), at the Jalatlaco's traditional neighborhood in Oaxaca City. El Mero Mero is conceived, distilled and bottled in San Dionisio, Ocotepec, Oaxaca. Their Maestro Mezcalero, Justino García Cruz, ensures the production process fully respects the demanding traditions of artisanal mezcal production.