Riquezas de Oaxaca Espadin is created using mature maguey Espadin grown in San Luis Del Rio at roughly 1490 meters above sea level.
Riquezas de Oaxaca Espadin
|Rating:||(2 reviews) - Write a review|
|Brand:||Riquezas de Oaxaca Mezcal|
|Mezcalero:||Enrique Hernández Zenea|
|Town:||Teotitlan del Valle|
|Age of plant:||8 years|
About this mezcal
Riquezas de Oaxaca Espadin is created using mature maguey Espadin (agave Angustifolia) grown in San Luis Del Rio at roughly 1490 meters above sea level. The agave are grown among “Arboles de Huajes,” which help fix nitrogen in the soil, naturally accelerating the maturation of agave and the concentration of their sugars. During the second distillation, Maestro Mezcalero Enrique Hernandez only uses the heart of the distillate. He believes it to be the purest part, with the least amount of Methanol, and the richest taste of the agave plant.
Riquezas de Oaxaca Mezcal
Riquezas de Oaxaca Mezcal from Mezcales con Alma de Oaxaca comes from the central valley region in the pueblo of San Luis Del Rio. It’s created by third generation Maestro Mezcalero Enrique Hernandez. Riquezas de Oaxaca is created using artisanal methods: Earth pit oven, milled by horse-drawn tahona, Open air wood fermentation, and double distilled in a copper still.
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Classic example of “don’t judge a mezcal by it’s label”. There are some nice rock candy notes here with some green olives, mineral water, salt, and raisin. Smoke on the backend like charred molasses. Definitely not weak at 44% ABV, the mezcal has medium viscosity and hits with a tingle your mouth. I can sip this but also think it would make a great cocktail. Batch: MAO-002.
MAO 002. Bottle 140/768. Really nice! The labeling on this bottle threw me off. This is a solid Espadin. Light and subtle agave aromas. Palate has notes of cinnamon, vanilla, and cilantro. I enjoyed this.