Picaflor Espadin / Madrecuishe has aromas of herbs and dry earth. It is sweet with minerality and notes of cooked agave.
Picaflor Espadin / Madrecuishe
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About this mezcal
Picaflor Espadin / Madrecuishe is produced by maestro mezcalero Don Ramón Cruz García in Mengolí de Morelos, Miahuatlán, Oaxaca. Don Ramon uses 80% Espadin and 20% wild Madrecuishe in this ensamble. The agaves are milled by tahona, fermented in cypress tanks, and double distilled in 300 liter copper pot stills.
Picaflor Mezcal is a project from Enmezcalarte, a group of Mexican importers who import high-end Mexican spirits into Spain. The group started the Picaflor project and brand to import products from small distillers from Oaxaca, for sale and distribution in Europe. Picaflor means hummingbird, a bird that mainly feeds on agave nectar in Oaxaca. The brand was founded in 2012 to work with traditional producers.
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Great, earthy mezcal. If the proportions of this ensamble really are 80/20 espadin/madrecuishe, the karwinskii nuts and wood flavours are certainly there. Well balanced with fruit and toffee sweetness of the espadin. It deserves more detailed tasting notes, so go ahead and try it.