Geü Beez Espadin is produced by maestro mezcalero Crispin Garcia Mendez in San Dionisio Ocotepec, Oaxaca.
About this mezcal
Geü Beez Espadin is produced by maestro mezcalero Crispin Garcia Mendez in San Dionisio Ocotepec, Oaxaca. After they are harvested, the agaves are cooked in an underground pit oven, milled by horse drawn tahona, fermented with open air yeast, and double distilled in copper stills.
Geü Beez Mezcal
Geü Beez Mezcal is a brand from maestro mezcalero Crispin Garcia Mendez in San Dionisio Ocotepec, Oaxaca.
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JDB
165 reviews50% abv, Lot 01-ESP
First became aware of Geü Beez when Paul Theroux wrote about visiting their palenque in his book “On the Plain of Snakes.” Finally has gotten released in the U.S. I picked up this bottle at Old Town Tequila in San Diego. I really appreciate these high proof espadins.
Nose: Vinyl, plastic wrap, and recently extinguished campfire
Palate: Anise, clove, bottom-end sweetness, roasted greens, heat is pretty strong and lingers all around the palate. There is a slight bitterness and flavor bordering on burnt spices. A different profile from many espadins that I have tried, and I definitely enjoyed this one.
In Mezcalistas review of this release, they mention dried apricot, which I don’t get, but the first taste of the bottle was much sweeter. If you are interested, Mezcalistas also linked to this YouTube video of production for the brand: https://youtu.be/qcDfpDinVOs?si=sdF7n15gB9fP5lgc
50% abv, Lot 01-ESP
First became aware of Geü Beez when Paul Theroux wrote about visiting their palenque in his book “On the Plain of Snakes.” Finally has gotten released in the U.S. I picked up this bottle at Old Town Tequila in San Diego. I really appreciate these high proof espadins.
Nose: Vinyl, plastic wrap, and recently extinguished campfire
Palate: Anise, clove, bottom-end sweetness, roasted greens, heat is pretty strong and lingers all around the palate. There is a sli