In the Spring of 2022, young mezcalero Luis Enrique Juarez of San Agustin, Amatengo, decided to experiment by distilling agave Espadin (a. Angustifolia) with macerated mango. To make this batch, he roasted 18 Espadin hearts in an underground conical oven with guamuche and mesquite firewood for three days, crushed the cooked agaves with a full-drawn tahona, fermented the crushed agave in sabino cypress tanks for 9 days with spring water, then distilled the mash once in a "refrescadera" still. He then chopped up mango and allowed it to macerate in the distilled Espadin for about a week, then re-distilled that liquid with more fresh mango. The resulting distillate was proofed with boiling spring water in May 2022. 45 liters of this batch was bottled for our friends at Madre! Restaurant in Los Angeles. 

47.7% ABV

750ml

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