Topanito Espadín Artesanal Mezcal

Topanito is an artesanal mezcal made entirely from Espadin agave at the Amantes de lo Ajeno distillery in Oaxaca, the same palenque behind Rey Campero. Espadin, Agave angustifolia, is harvested after at least seven years of growth, the cultivated agave that gives mezcal its balanced and approachable base.

The hearts are roasted five to eight days in earthen pits, which gives artesanal mezcal its smoky earthy character, then crushed in a donkey driven mill. The mosto ferments three to five days in open wood and stone vats on wild yeasts before a double distillation, with spring water bringing the spirit to a drinking strength of 40%. Source notes point to roasted agave, lemon thyme and eucalyptus over pink grapefruit and pomelo, then a mild light palate of grass, green mango, hay and juniper closing on juniper and coriander.