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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Jonny
664 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
621 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
522 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