La Medida Espadin Mezcal 48% 750ml Nom-o209x; Chichicapam
| Description: | Mezcal label from influential producer Julian Rodriguez produced in RĂo Golea, San Pedro Quiatoni, Oaxaca Maestro mezcalero Celso Luis Santiago 100% Espadin (Agave angustifolia) Plants mature between 6â"10 years Cooked in an earthen oven Milled using stone tahona Fermented in wooden vats (tinas) Distilled twice using copper pot stills Foreshadowed by a nose of bold dark fruit, sweet green herbs, and dry hard cheese, the explosive palate delivers a motherload of minerality, weighty mouthfeel, and smoky musculature 48% Abv (abv may vary batch to batch) The man, the myth, the legendâŚthe mysterious mezcalero Don Celso of RĂo Golea is spoken of in reverential terms by agave cognoscenti the world over. Celso distills only this one core varietal but does it so beautifully that we couldn't dream of asking for anything else. This truly legendary EspadĂn speaks deeply of place, challenging every preconception about the variety you may have. Tasting Notes The man, the myth, the legendâŚthe mysterious mezcalero Don Celso of RĂo Golea is spoken of in reverential terms by agave cognoscenti the world over. Celso distills only this one core varietal but does it so beautifully that we couldn't dream of asking for anything else. This truly legendary EspadĂn speaks deeply of place, challenging every preconception about the variety you may have. Foreshadowed by a nose of bold dark fruit (blueberries?!), sweet green herbs (tarragon? sage?) and dry hard cheese (parmesan!), the explosive palate delivers a motherload of minerality, weighty mouthfeel, deep berries and smoky musculature on the palate. It must be experienced to be understood. And even then⌠|
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| Price: | $ 72.99 |
| Price in original currency: | None |
Available from Hi-Time Wine Cellars
| Address: |
250 Ogle Street Costa Mesa, CA 92627 United States |
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| Telephone (toll-free): | 800-331-3005 |
| Telephone (regular): | 949-650-8463 |
| Fax: | 949-631-6863 |
First added to 1000 Corks on November 4, 2023.
