Creador Espadín is produced by maestro palenquero José Alberto Pablo in San Bernardo Mixtepec, Oaxaca.
About this mezcal
Creador Espadín is produced by maestro palenquero José Alberto Pablo in San Bernardo Mixtepec, Oaxaca. This small-batch 100% agave expression was cooked in an underground river rock-lined stone oven (el horno) for 5 days, milled by hand with wood mallets (mazos) in a hollowed tree trunk (canoa), fermented 3-5 days in half-buried 90-liter clay pots, and twice distilled in 60-liter clay pots. The all-clay fermentation and distillation process makes this mezcal unique from most commercially available mezcals.
“My destilado is made with all the love and dedication it needs for it to be of unmatched quality.” – José Alberto Pablo
The first Creador Espadín release, distilled in March 2020, used Agave angustifolia (Maguey Espadin) sourced from San Bernardo Mixtepec. 250 liters were produced with 150 liters being released under the Creador label.
Creador Agave Spirits
Creador Agave Spirits seeks out independent family producers who have little to no representation outside of their local markets – producers who want to make a transition to full-time production of destilado and need help getting their agave spirits to market.
Creador strives to support palenqueros and their communities by providing autonomy for the producers, as well as fair pricing. The company does not contractually obligate producers, nor negotiate price – what the palenqueros ask, they pay, and the company will advise if they think the spirits are underpriced. Creador profit-shares with the producers, providing transparency into the complex economics of selling spirits into the tiered alcohol-distribution systems prevalent in the US.
Creador translates to “creator” and is an homage to the artisan creators of agave spirits, and a tribute to the creators and makers in us all. De la mano y el corazón – from the hand and the heart.
You can now order Creador directly to your door.
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Tyler
643 reviewsQuite different than nearly every Espadin you’ll try. Even in the clay category, there isn’t that wet earth note. The initial taste is very soft but the finish brightens up with a vanilla bean citrus peel alcohol kick. “Herbal bubblegum” was an excellent note from RyeAmLegend which also relates to the “root beer” candy flavor note. Overall a bold and interesting Espadin mezcal; this producer’s mezcal is a must try. Edition 1.
Jonny
708 reviewsBatch JAES0422. March 2020. Aromas of fresh lime, aloe, eucalyptus, red potatoes, and unripe pear. The palate is soft with notes of fermented fruit and those old root beer candies that don’t really taste like root beer, but are more sweet and herbal. More notes of Ricola cough drops. Almost sticky in mouthfeel. A bit of heat
RyeAmLegend
37 reviewsMarch 2020 150L Batch
The nose brings a relatively clean and vegetal spirit. Full of raw green elements and touches of citrus. Roasted poblano, dried ancho chilies, adobo sauce. Lime and avocado leaf. Eucalyptus, lemongrass, bell peppers, and aloe. Grilled cactus leaf tacos. Some sweetness with dates and figs. Herbal bubblegum. There are also some more astringent chemical aromas with some rubber innertube, some cardboard, and natural gas. The distillation and fermentation methods are present here as well with a very iron-heavy earthiness that I really enjoy. It’s the scent of a brick sidewalk you can smell after rain.
Summer squash, sweet potato, and seasoned grilled zucchini dominate the palate. Fresh vegetables with a slightly lactic note. Hard crumbly but mild cheese like asiago or cotija. Herbal notes bring more fresh flavors of cilantro, parsley, chives, and lemongrass. There are also some more funky vegetables with some artichoke, fennel, and asparagus flavors present. I also get some fresh lumber notes but not typical pine. Perhaps the walnut is lending a different type of flavor to the spirit. The chemical notes from the nose are not noticeable on the palate at all.
The best part of this mezcal is undoubtedly the finish. Ripe vegetables, tobacco, and lumber notes. It’s dry with more pleasant woody flavors. Dried tobacco and black tea. Odd note but pan-fried tofu in a citrusy Szechuan style sauce. Citrus oils and chili powder. Long grasses, cactus, clover, and dandelion greens. Sugar snap peas and green beans. Finally, my favorite elements are these dense earthy and metallic notes clearly evident from the clay used. Slate, cast iron, and fresh rubber notes give this spirit some depth to an otherwise vegetal espadín.
March 2020 150L Batch
The nose brings a relatively clean and vegetal spirit. Full of raw green elements and touches of citrus. Roasted poblano, dried ancho chilies, adobo sauce. Lime and avocado leaf. Eucalyptus, lemongrass, bell peppers, and aloe. Grilled cactus leaf tacos. Some sweetness with dates and figs. Herbal bubblegum. There are also some more astringent chemical aromas with some rubber innertube, some cardboard, and natural gas. The distillation and fermentation methods are present her