Fuego y Humo Espadin is produced by Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca.
About this mezcal
Fuego y Humo Espadin is produced by Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca. The agaves are cooked in an underground pit oven, milled by tahona, fermented in pine wood tanks with open air yeasts, and double distilled in a copper still. Tasting notes from the brand: Sweet aromas of caramel and cream with soft smoke. Hints of berries, orange zest, and cream soda with a subtle minerality.
Fuego y Humo Mezcal
Fuego y Humo Mezcal is produced by 3rd generation maestro mezcalero Jose Manuel Mendez in San Dionisio Ocotepec, Oaxaca. José’s father, and both sets of grandfathers, were mezcaleros. From these generations, the trades and tricks of mezcal production have been passed down and not much of the actual process has changed. José still proudly produces mezcal the way his father taught him and his father before that. His father (Manuel) still helps José from time to time, although he is officially “retired”.
Through this familial lineage, he was taught all aspects of becoming a mezcalero which focus on the artisanal practices and methods.
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tallchad
122 reviewsThis is a really good, and really interesting Espadin! For me, the aroma and the taste are two separate experiences. Both great!
The aroma is fairly light with some floral notes and fruit. There’s even a light salinity. I would say it’s fairly similar to other good espadin mezcales.
The taste is like a whole different planet! Really unique, complex and wonderful! Plenty of dark and sweet brown sugar, pepper, creamy smoothness. I don’t think I’ve ever tasted an espadin like this before. And I would like some more!
The finish is long balanced… Really nice. My brain keeps thinking about warm cinnamon rolls coming out of the oven.
JMM-esp1. 47%
Special shout out to El Dawg the sample! if anyone has questions about this great brand, he knows tons.
This is a really good, and really interesting Espadin! For me, the aroma and the taste are two separate experiences. Both great!
The aroma is fairly light with some floral notes and fruit. There’s even a light salinity. I would say it’s fairly similar to other good espadin mezcales.
The taste is like a whole different planet! Really unique, complex and wonderful! Plenty of dark and sweet brown sugar, pepper, creamy smoothness. I don’t think I’ve ever tasted an espadin like this before.
Rakhal
430 reviewsJMM-ESP-1. Delicious Mezcal. Caramel, nutmeg, allspice, orange peel, raspberry preserves, and vanilla whipped cream. All of his Mezcals that I’ve tried under this label have been sweet and creamy and delicious!
Jonny
729 reviewsAromas of pumpkin pie crust, sweet honey, rolled oats, cold iron, and a bit of aftershave. The palate also has some good minerality. I get some of the Cream Soda note that Zack mentioned. There’s also some butter cookie and Werther’s Original type caramel sweetness. This is full bodied with a firm and consistent finish. No batch number on sample dram.
Tyler
665 reviewsThis is nice sweet approachable Espadin from San Dionisio Ocotepec at 47% ABV. Definitely a lot of candy notes as Zack describes. Some vanilla bean. Smoke on the finish for me. Given all the mediocre Espadin mezcals on the market these days – this one is definitely worth checking out.
Zack Klamn
542 reviewsNose: Big time… Crème Brule crust! This was my best association to describe the creamy, sweet and smoky aromas – all well balanced and pleasant. More subtle aromas I found grape Sweet Tart candy, carrot tops, raw sourdough bread.
Palate: Dominant notes of Cream Soda and / or Vanilla Root Beer. Through the whole experience it’s like the flavor bounced between the two. Minor front-end notes – dry grass upon entry, parsnip / root vegetable in the middle. Middle-to-finish I got oak and a very dry white wine (gentle sea salt in the finish).
This was light on the heat for 47% ABV but big on flavor – so I guess a solid “smoothness” factor.
I visited Jose’s palenque several years ago and he has one of the more distinct flavors throughout all the mezcales I tried there. I was very happy when his great work hit the market here in the USA!
Nose: Big time… Crème Brule crust! This was my best association to describe the creamy, sweet and smoky aromas – all well balanced and pleasant. More subtle aromas I found grape Sweet Tart candy, carrot tops, raw sourdough bread.
Palate: Dominant notes of Cream Soda and / or Vanilla Root Beer. Through the whole experience it’s like the flavor bounced between the two. Minor front-end notes – dry grass upon entry, parsnip / root vegetable in the middle. Middle-to-finish I got oak and a ve