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Marca Negra Ensamble

Marca Negra Ensamble is made with several different types of agave. There are two different releases of this mezcal and they’re both worth trying.

Rating: (6 reviews)
Brand:Marca Negra Mezcal
NOM:NOM-O396X, NOM-O72X
Mezcalero:Alberto Ortiz, Basilio Pacheco
Agave:Bicuishe, Espadin, Madre-Cuishe, Mexicano, Sanmartin
Style:Joven
State:Oaxaca
Town:Ejutla, Santa Maria La Pila
ABV: 50%
Website: http://www.marcanegra.com/
About this mezcal

Marca Negra Ensamble is made by two different mezcaleros in two different towns. Make sure to check your bottle for exact details. One release is made by Alberto (Don Beto) Ortiz in Santa Maria La Pila with agave Espadin, Bicuishe and Madre-Cuishe. It has a semisweet beginning with citrus and yellow plum , clove and white pepper, and a floral end.  The other release is made by Basilio Pacheco in Ejutla with agave Espadin, Mexicano, and Sanmartin.

Marca Negra Mezcal

If a worthy expression of traditional Mezcal is to be found in the most remote village - be it in the Oaxacan Sierra, or the desert of Durango- Marca Negra will go there to make it available for you in its true, original form. Their bottles display specific information on their label, such as the type of agave it is made of, the mezcalero who produced it, the town it was produced in, and much more information. Their mezcal is typically higher ABV as they like to bottle mezcal at the same levels that their mezcaleros choose to enjoy them. Check your bottles for details about each specific batch. Mezcal PhD did a nice blog on these guys - Mezcal Marca Negra: Good Things Are Happening

We also visited one of their mezcaleros in 2018: Mezcal Marca Negra and Pacheco Family Mezcal

6 reviews

3.2 of out 5 stars


stepusin

stepusin

17 reviews
4 months ago

smell is mild and slightly peppery, smokey and citrusy. taste is strong up front but smooths out a lot and has a very nice after taste (with the same flavors).

4 months ago

Liked it better than most others who have reviewed it on here. 5th day of mezcal advent calendar

Tyler

Tyler

267 reviews
11 months ago

Really nice ensamble from Don Beto Ortiz. It has his signature minerality and light touch with soft smoke. This one is an ensamble of agaves Bicuishe, Espadin, and Madrecuishe. I’ve had a bottle sitting half full for about a year. There are some nice notes of sour apple, peach, salt, and lavender. The finish doesn’t kick but there is a dry note that isn’t wonderful. I prefer the other ensamble from Don Beto which have the same three agaves with the addition of agave Mexicano. Batch MJ10-14, 349/900.

Really nice ensamble from Don Beto Ortiz. It has his signature minerality and light touch with soft smoke. This one is an ensamble of agaves Bicuishe, Espadin, and Madrecuishe. I’ve had a bottle sitting half full for about a year. There are some nice notes of sour apple, peach, salt, and lavender. The finish doesn’t kick but there is a dry note that isn’t wonderful. I prefer the other ensamble from Don Beto which have the same three agaves with the addition of agave Mexicano. B

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Jonny

Jonny

288 reviews
1 year ago

Batch XBP01-17 made by Basilio Pacheco with agave Espadin, Sanmartin, and Mexicano. Bottle 22/2160. Floral aromas with hints of sugar and sweet tarts. The flavor has a bit of nail polish in it, but it’s mostly creamsicle and orange cream. This is a really nice expression and the many agave seem well mixed in flavor as nothing overpowers anything else. Very well balanced and floral in nature.

PhilBrunski

PhilBrunski

19 reviews
1 year ago

Pickle brine, earth, fruity mint. Very smooth but also clears out your sinuses instantly. Typical Cuixe notes throughout the nose, palate and finish. Really unique, and while its not my favorite, I can appreciate the originality here.

marco

marco

12 reviews
2 years ago

(batch MJ10-14/ 434/900 bottles) 94 proof
fragrant, open, sweet floral aromas. no hint of smoke. slowly emerging stewed fruit bouquet. a not unpleasant hint of sauerkraut or preserved vegetables?
PALATE: initial hint of smoke opens on palate with less imprint in aroma. broad, minerally core. balanced. no heat. long, radish-like salinity.
after 12 hours open in glass the smoke seems a bit more integrated and pronounced. still firm, round and broad. ash at finish.

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