Macurichos Espadin “Destilado con Cacao” is produced using 100% Maguey Espadin (Agave angustifolia) and fresh Oaxacan cacao which is added on the second distillation run.
Macurichos Espadin con Cacao
|Rating:||(3 reviews) - Write a review|
|Mezcalero:||Gonzalo Martinez Sernas, Valentin Martinez Sanchez|
|Website:||https://www.instagram.com/mezcalmacurichos/, opens in new window|
About this mezcal
Macurichos Espadin “Destilado con Cacao” is produced using 100% Maguey Espadin (Agave angustifolia) in Santiago Matatlán, Oaxaca, México. The harvested agaves are cooked in an earthen oven, milled using a stone tahona mill, fermented in wooden vats, and distilled twice using clay pot stills. Fresh Oaxacan cacao made by Gonzalo’s sisters is added on the second distillation run. Light but pronounced notes of smoke are the backdrop to the flavors of cacao. The finish is salty and earthy.
Led by maestro mezcalero Gonzalo Martinez, Mezcal Macurichos is dedicated to the protection of the cultural tradition and the agricultural heritage of agave within the iconic mezcal production community of Santiago Matatlán, Oaxaca, Mexico. The family employs numerous neighbors and is one of the rare distillers the area who still produce using Ancestral methods, including clay pot stills. Gonzalo and his brothers cultivate their own diverse fields of agave – planting from seed and reforesting the diminishing wild agave populations.
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Holy wow this was a delightful surprise.
Aroma: hints of coco, earthen, backed by vegetal note
Palate: certainly cocoa on the tongue. the espadin pairing is delightful
Batch: Tasting event. Didn’t catch batch number.
4.25/5 Also, pretty much what Tyler said
Aromas of dry Oaxacan drinking chocolate. Flavors of organic dark chocolate along with panela vibes and a very neutral but quality Espadin mezcal. Here, the subtle Oaxacan chocolate takes the forefront.. it is excellent for what it is.. consider it a dessert mezcal or novelty mezcal but dang it is tasty. This was a sample from January 2022. I sipped this next to Mezcalosfera Espadin con Cacao (November 2016) and liked this more because the cacao flavors were definitive.