Topanito Espadín Artesanal Mezcal (700 ml)

Topanito Espadín is the red-label, higher-strength expression of the range, drawn from 100% Espadín and made at the Amantes de lo Ajeno distillery in Oaxaca, the same palenque behind Rey Campero. The hearts are cut after at least seven years and pit roasted for five to eight days, the long underground roast that gives artesanal mezcal its smoky, earthy character.

The roasted agave is then milled by a donkey-drawn mill, fermented three to five days in open wood and stone vats on wild yeast, and twice distilled before bottling at distillation strength of 52%. That undiluted proof carries weight and aroma, with rosemary, fir and pine resin over persimmon, ginger and grilled pepper, then a palate of chilli, black pepper, black cardamom and smoky notes of bacon and capsicum. The finish runs longer and heavier than the 40% version, closing on fir and rosemary.