Marin y Marin Espadin is made with 8 year old Agave angustifolia by Maestro Mezcalero Raul Parada Ruiz in San Carlos Yautepec, Oaxaca.
About this mezcal
Marin y Marin Espadin is made with 8 year old Agave angustifolia in San Carlos Yautepec, Oaxaca. Maestro Mezcalero Raul Parada Ruiz produces this mezcal using an underground pit oven to cook the agave, a tahona for milling the agave, fermenting with wild yeasts, and distilling in a copper pot still.
Look for spice on the nose with citrus notes of lemon and grapefruit and touches of pink pepper. The palate has notes of parsley and pepper, citrus accents, leather, vanilla custard, and a touch of smoke.
Marin y Marin Mezcal
Marin y Marin Mezcal is a project from the brothers Enrique and Arcadio Marín. They visited the Sierra Sur region of Oaxaca and were introduced to maestro Raúl Parada, within whom they found partnership and tradition, collectively creating a 100% handmade premium mezcal, totally handmade, organic, light on the palate, but with all the weight and respect that the agave distillate deserves.
As apprentices of the master Parada, and in joint work with the community of San Carlos Yautepec, which harvests the Espadín agave, Marín and Marín Mezcal make 100% fair trade socially responsible productions.
In addition to the traditional Espadín distillate, Marín y Marín Mezcal produces a limited number of mezcals made from hard-to-find wild agaves, as well as other special releases.
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Jonny
708 reviewsLot MYM01-21. Definitely getting some of the citric aromas, with notes of orange peel and grapefruit. The nose is very clean and subtle. The palate has great minerality. Tasting notes of gun powder, Himalayan salt, pepper, wet granite, and fresh mountain river water. This tastes like a cold morning, hiking in the mountains, drinking water directly from a running stream. I’ve only tasted a few mezcals from San Carlos Yautepec, and they all have this unique minerality to them. It really shines in this mezcal. I’m really enjoying this Espadin.
Lot MYM01-21. Definitely getting some of the citric aromas, with notes of orange peel and grapefruit. The nose is very clean and subtle. The palate has great minerality. Tasting notes of gun powder, Himalayan salt, pepper, wet granite, and fresh mountain river water. This tastes like a cold morning, hiking in the mountains, drinking water directly from a running stream. I’ve only tasted a few mezcals from San Carlos Yautepec, and they all have this unique minerality to them. It really shin