About Espina Negra Mezcal Espadin
The name "mezcal" is a combination of Metl (agave) and Ixcalli (cooked). Mezcal Espina Negra comes from Santa Ana del Rio, a small community near Oaxaca where most families are involved in the production of mezcal. Espina Negra is named after the black thorns of the agave plants that keep reminding the jimadores to respect the plant ― just as their ancestors have taught them.
With some 60 years of tradition and 3 generations of mezcal producers, the famous spirit runs in the veins of the Cruz Molina family. All this experience is poured into their work daily, during the harvesting, transporting, cooking, grinding, fermentation, distilling, and bottling. The end result is a product of all the love, dedication, and enthusiasm of the family. The passion and hard work are reflected in the mezcal that the family wants to share with the world.
Espina Negra Mezcal Espadin is crafted in small batches from ripe espadin agaves that take from 7 to 8 years to mature. Once these are harvested by hand, they are taken to the palenque where they are cut and cooked in stone ovens for 3 days. The agaves are then crushed using a horse-drawn stone mill and transferred into fermentation vats where the sugar turns into alcohol. Then, the juice is double-distilled in a copper alembic still and finally bottled at 90 proof.
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Mezcal is a distilled spirit made from roasted agave plants between two days and two weeks, which gives it a distinct smokey flavor.
What scotch is for whisk(e)y, mezcal is for tequila.
It can be made from different types of agave in different parts of Mexico, but most of it (60%) comes from the state of Oaxaca. Mezcal offers a large diversity of flavor profiles and ranges between 40 and 55% ABV.
Check out our impressive selection of mezcals, and find your new favorite in the Top 10 mezcal & tequilas, or explore The best gifts for mezcal and tequila drinkers.