Calenda Mezcal Ensamble Espadin & Mexicano

Calenda is an Oaxacan mezcal named for the festive street processions of the region, and this expression is an ensamble of two agaves grown on the dry, sunlit fields of Oaxaca: Espadin and Mexicano. Espadin brings breadth and sweetness while Mexicano, Agave rhodacantha, adds a robust, complex side, so the two together give the joven more layers than either would alone.
The agaves are cooked, crushed, fermented and twice distilled in the traditional manner, then bottled unaged at 43% to keep the focus on the plants. On the nose it is fresh with a hint of wood and cooked agave; the palate turns soft and earthy, with Espadin offering dried fruit and baked agave and Mexicano contributing leather, ripe fruit and a whisper of spice, all closing on fresh citrus.