Picaflor Espadin has aromas of smoke and fruit. The palate has more citrus and cooked agave, with fresh vegetal finish.
|Rating:||(2 reviews) - Write a review|
|Mezcalero:||Virgilio Velasco Perez|
|Town:||San Luis del Rio|
|Website:||https://www.instagram.com/picaflormezcal/, opens in new window|
About this mezcal
Picaflor Espadin is produced by Virgilio Velasco, who currently produces around 5,000 liters of Mezcal Picaflor Espadín per year in San Luis del Rio, Tlacolula, Oaxaca. The agaves are crushed by tahona, fermented in cypress tanks, and double stilled in 350 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.