Creador - Espadin Mezcal

Cultivated in San Bernardo Mixtepec in the Zimatlán region of Oaxaca, agave angustifolia, the agave that is used to create espadín (eh-spa-DEEN), was introduced to this region in the 1990s. At an elevation of 1651 meters (approximately 5416 ft), high in the hills above the pueblo, espadín here takes 8-10 years to reach maturity.

Fermented and distilled in clay, José Alberto’s espadín is rich and full-bodied.