They grow up so quick - 7 to 10 years These pinas grow to over 200 lbs. Tree fruits, nuts, and a subtle smokey flavor come through. Our 40% ABV Espadín is designed as a cocktail spirit, try mixing over ice with tangy sweet pineapple juice, zingy citrus fruits such as tangerine, orange and lime, or crisp and clean cucumber.
Our Espadín is light and fresh on the nose - lime, pear and apple come forward, with subtle herbal and almond notes at the end.
Tasting Notes
ADDITIONAL INFO
Espadín grows throughout Oaxaca. Our Maestro Mezcalero employs traditional methods for harvest and distillation. Donkeys transport machete cut maguey down to where it’s cooked in an underground earthen oven. An animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. All of our Mezcal expressions are finished with a double distillation process in small batch copper pots.
Our story begins in San Juan del Rio, a town in Oaxaca where artisanal, small batch mezcal has been made for generations. Pluma Negra is cultivated and distilled by the Hernandez family who have produced Mezcal in the region for nearly 45 years. Our Maestro Mezcalero, Rodolfo Hernandez, is a third generation Mezcalero who uses time honored traditions to create Pluma Negra - animal drawn tahona to crush the maguey, pine barrel fermentation, and double distillation in copper pots. Pluma Negra proudly presents four expressions of Mezcal that embody the essence and complexity of this distinct spirit - deep rich flavors on the palate, and aromas that can be both delicate and robust on the nose - Espadín, and a cocktail Espadín, Tobalá, and Tepeztate.
Produced by Don Rodolfo Hernandez Aguilar and his son Heriberto, the 3rd and 4th generation Mezcaleros produce their artisanal mezcal at an altitude of 4,500 feet from the commanding view of their hilltop Palenque. Don Rodolfo is a Comunero, a community shareholder, of San Juan del Rio in the mountains east of the capital of Oaxaca. He and his family must participate in the town government every 3 years to retain their Comunero status and be eligible to harvest wild agaves on community land. In 2019, it was Don Rodolfo's turn to be sheriff.
