The Espadín agave plants grow for 7 years before rea-
ching maturity for harvesting. Like every CUISH
mezcal, the agave is harvested after 6 months with
the capón technique. The technique of cutting the
piña (the agave florescence) to accumulate sugars
and aromas. This Espadín represents the Monterosa
family and Palenque production philosophy, as a sig-
nificant milestone in preserving Santiago Matatlán‘s
mezcal heritage.
 
Character: Vibrant Espadín expression, showcasing
concentrated sweetness and aromatics from the capón
technique. Mediterranean herb essence meets fruity
and candy-like sweetness, balanced with herbal notes
and smoke presence. Warming creamy toffee notes
add herbal-mineral complexity after the fruit-driven
front palate. A versatile, well-structured Espadín ex-
pression with notable intensity.
 
 
Intensity: ❇ ❇
Smoke: ❇ ❇ ❇
Uniqueness: ❇ ❇
Complexity: ❇ ❇ ❇