Pierde Almas Espadin Mezcal is part of our Mezcal collection. It comes from Pierde Almas Mezcal and is crafted in Mexico.
Pierde Almas Espadin Mezcal stands out for its commitment to traditional production methods and its focus on sustainability. Interestingly, the company behind this mezcal also produces a unique gin-mezcal hybrid called Pierde Almas +9, which blends nine botanicals with their espadin mezcal, creating a spirit that bridges the gap between Mexican and British distilling traditions.
Cocktail enthusiasts should seek out Pierde Almas Espadin Mezcal for its unique production process that includes fermenting the agave mash in pine wood vats, imparting subtle notes of resin and forest floor to the final spirit. This artisanal mezcal also stands out for its commitment to sustainability, as the brand works closely with local Oaxacan communities to preserve traditional production methods and support agave reforestation efforts.
Pierde Almas Espadin Mezcal shines when sipped neat at room temperature, allowing its complex smoky and herbal notes to fully unfold on the palate. This versatile spirit also excels in agave-forward cocktails or simply served over a large ice cube, making it a year-round favorite that pairs beautifully with grilled meats, rich mole sauces, and spicy seafood dishes.
Nose: Smoky agave leads, followed by citrus peel and green herbs. Hints of roasted pineapple and wet earth add complexity. A subtle minerality lingers in the background.
Palate: Smooth and full-bodied. The smoke is present but not overpowering, balanced by sweet cooked agave. Notes of lime zest, black pepper, and vanilla emerge. A slight saltiness enhances the overall flavor profile.
Finish: Long and warm. The smokiness intensifies, accompanied by lingering notes of roasted agave and citrus. A pleasant spiciness builds, reminiscent of white pepper. The finish tapers off with a subtle clay-like minerality.
Pierde Almas Espadin Mezcal is crafted using traditional methods in Oaxaca, Mexico, where agave piñas are roasted in underground pit ovens, crushed by a horse-drawn tahona wheel, and naturally fermented in wooden vats before double distillation in copper pot stills. What's particularly fascinating about their process is the use of wild fermentation, relying on naturally occurring yeasts to create complex flavors, and their commitment to sustainable practices, including replanting agave and using solar power in production.
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Please drink responsibly. CA Residents: Proposition 65 Warning.
