La Medida Espadin Mezcal

Espadin is the most common type of agave being made into mezcal, and as a result the bottles that people really fiend after are the "cool", rare types: Tepeztate, which can take 20+yrs to mature. Tobala, which only grows in the shade of mountain oak trees like a rare truffle. It goes on. But this bottle, made from the humble Espadin, could easily go toe to toe with any of them. Made from all wild-growing Espadin in Rio Golea, San Pedro Quiatoni and harvested as high as 1,500 ft above sea level. This is a bottle with real mouthfeel-it has a natural richness and creaminess that makes it a pleasure to sip. Not as overtly smoky or green and vegetal as some Espadin, but keeps a roasty, charcoal-like note in with aromas of summer melons, eucalyptus, lime, and stony soil. A fantastic value, it shows you the power of terroir and craftsmanship.