Madre Mezcal Espadin 750ml
SKU
MMESNV10 UCAU
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Madre’s varietal Espadin is sourced from multiple villages across Oaxaca, each chosen for its unique and distinct site-driven profile.
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The heart of the blend comes from the palenque of Carlos Blas, based in Matatlán, whose family started making Mezcal in the 1930s.
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Herbal and citrus flavors with a lingering, delicately smoky, earth-scented finish.
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1 or more bottles$119.00
Editors notes
Madre’s varietal Espadin is sourced from multiple villages across Oaxaca, each chosen for its unique and distinct site-driven profile. The Mezcals are then blended to allow Espadin’s full spectrum of flavour to shine through. The heart of the blend comes from the palenque of Carlos Blas, based in Matatlán, whose family started making Mezcal in the 1930s. Carlos works with several growers in the region, and his artisanal distillery honours the traditional methods practiced in the area for centuries. Yet, from wherever the Espadin is sourced, Madre pays top dollar for only the ripest and highest quality juice available.
Bottled in recycled glass, it’s a smooth yet intense Mezcal, artfully balancing Espadin’s natural depth of herbal and citrus flavors with a lingering, delicately smoky, earth-scented finish. The palate is succulent, balanced and mouth-filling, so while it sips beautifully on its own, it also works beautifully in an upscaled version of tequila-based cocktails.
There’s a ripe, rich fruitiness to this 100% espadin mezcal that makes it a fun swap for classic cocktails, like a Jack Rose or a boozy, stirred Negroni. Clocking in at an easy 40% ABV, it’s also a great gateway for the uninitiated. - Masterful Mezcals, Amy Zavatto, New York Post
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Spicy
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Mexico
When considering the drinks industry in Mexico, it’s natural to think of both beer and tequila. The country has a rich history of beer production, dating back centuries. These days, the beer industry is one of the most well-established businesses in the country, with a strong export market – to its US neighbour to the north but also to more than 150 countries globally.
Another national treasure, and one derived from the blue agave plant, tequila is a popular distilled spirit. It is the namesake of the Mexican city of Tequila in the state of Jalisco, the primary production area for this alcoholic beverage.
Less well-known than its beer and tequila counterparts is Mexico’s wine industry. In fact, within the past 25 years, Mexican wine production has increased by more than 400%. What’s more, Mexico is the oldest wine-growing country on the North American continent, with the Spanish, brought vines from Europe in the 1500s. These days, Mexican wine regions have more than 2,500 hectares of vine plantings. These plantings include French, Spanish, and Italian grape varieties. (There are no grape varieties indigenous to Mexico.) Red varieties include Cabernet Sauvignon (the most planted variety), Cabernet Franc, Carignan, Grenache, Malbec, Merlot, Petit Verdot, Syrah, Tempranillo, Nebbiolo, Dolcetto, Barbera, Petite Sirah, Pinot Noir, and Zinfandel. White varieties include Chardonnay, Chasselas, Chenin Blanc, Macabeo, Muscat Blanc, Palomino, Riesling, Sauvignon Blanc, Semillon, and Viognier.
In Mexico, wine blends can also be popular, though these may not be the conventional European pairings you typically see.
Mexican wine regions are characteristically dry (almost always requiring irrigation), and vineyards sit at high altitudes, offering up the cooler temperatures and diurnal variation necessary for successful grape-growing.
Most of the wine production in Mexico takes place in the state of Baja California, which falls just north of 30° latitude. The region enjoys a Mediterranean climate and benefits from cooling breezes and morning fog off the Pacific Ocean. Of the more than 150 wineries on this peninsula, most are small-scale businesses. Winemaking subregions within Baja include Valle de Guadalupe, Valle de Calafia, Valle de San Vincente, and Valle de Santo Tomás. Other Mexican wine regions include Sonora, Cohauila, Durango, Zucatecas, Aguascalientes, and Querétaro.
Oaxaca
Oaxaca is a region in southwestern Mexico known for its rich cultural heritage, stunning natural beauty, and vibrant culinary scene. One of the highlights of the region is its production of mezcal and tequila, two iconic Mexican spirits.
Mezcal is a distilled alcoholic beverage made from the agave plant. Oaxaca is particularly renowned for its mezcal production, with several distinct varieties being produced in the region. Mezcal production in Oaxaca follows traditional methods, with the agave plants being cooked in underground pits, ground using a stone wheel, and then fermented and distilled. Mezcal from Oaxaca is known for its smoky flavor and is often served with a slice of orange and a sprinkle of salt.
Tequila, on the other hand, is made specifically from the blue agave plant and is primarily produced in the state of Jalisco. However, Oaxaca has also emerged as a significant producer of tequila in recent years, with several artisanal distilleries popping up in the region.
In addition to being a delicious drink, mezcal and tequila are also an important part of Oaxacan culture and history. Both spirits have been produced in Mexico for centuries and have played a significant role in the region's economy and social life. Today, mezcal and tequila continue to be an integral part of Oaxacan culture, with festivals, tastings, and tours dedicated to their production and consumption.
Overall, Oaxaca's production of mezcal and tequila adds to the region's unique and diverse cultural heritage and provides visitors with an opportunity to taste and learn about these iconic Mexican spirits.
About the brand Madre Mezcal
The brand was founded in 2013 by two friends, Danny Mena and Moy Guindi, who were inspired by the mezcal culture they experienced while traveling in Mexico. They set out to create a mezcal that was both authentic and accessible to a wider audience. The name "Madre" means "mother" in Spanish, and is a nod to the nurturing qualities of the agave plant and the traditional production process.
Madre Mezcal sources its agave from family-owned farms in Oaxaca, Mexico, where the plants are grown and harvested using sustainable practices. The mezcal is then distilled using a traditional process that involves cooking the agave in an underground pit oven, crushing it with a stone wheel, fermenting the juice, and distilling it in copper stills. This process gives the mezcal its unique flavor profile, which can vary depending on the type of agave used and the region where it was grown.
Madre Mezcal offers several different varieties of mezcal, each with its own distinct flavor profile. These include joven (young), reposado (rested), and añejo (aged) mezcal. The brand has received numerous awards and accolades for its mezcal, including a Gold Medal at the 2021 San Francisco World Spirits Competition.
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