Agua del Sol Espadin from Reyna Rodriguez Ramirez is produced in the community of San Carlos Yautepec, Oaxaca.
About this destilado de agave
Agua del Sol Espadin from Reyna Rodriguez Ramirez is produced in the community of San Carlos Yautepec, Oaxaca. The agaves are cooked in an underground pit oven, fermented in sabino wood vats, and double distilled in copper alembic stills.
Agua del Sol
Agua del Sol was created by Felix Hernández Monterrosa and Adriana Correa, who are perhaps most well-known as the owners and operators of the Mezcales CUISH mezcalerias in Oaxaca City. Given the demands of the two mezcalerias, as well as some additional agave projects, the two of them created Agua del Sol with the intention of using to brand to present tiny batches of mezcal to the world.
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JDB
130 reviewsBatch: IV/2022
Feels like winning the lottery to get a one liter bottle rather than a 750. A decent and quality espadin. I really like this one in cocktails, makes a great paloma, mezcal margarita, and Oaxacan old-fashioned. As a sipper, it is a little smoke forward, on the nose, in the front and back of palate. It also has a little bitterness, which I have grown to enjoy in espadins, but at times the astringency and smoke don’t give any fruit or sweet flavors space to shine. After letting my copita get some air, the smoke is less pronounced and you get some nectarine, Rainier cherry, sage, oak, and cola. This one does pack some heat, which lingers on the palate for a while. A great deal for a one liter bottle.
Batch: IV/2022
Feels like winning the lottery to get a one liter bottle rather than a 750. A decent and quality espadin. I really like this one in cocktails, makes a great paloma, mezcal margarita, and Oaxacan old-fashioned. As a sipper, it is a little smoke forward, on the nose, in the front and back of palate. It also has a little bitterness, which I have grown to enjoy in espadins, but at times the astringency and smoke don’t give any fruit or sweet flavors space to shine. After