The Mezcal
In the lands of Oaxaca, Mexico, the history of mezcal is woven between the roots of pre-Columbian culture and the art of distilling. Emerging before the arrival of the Spanish, mezcal was forged with the fusion of European techniques and indigenous practices. Oaxaca, a cradle of tradition, saw mezcal evolve from a local practice to a structured industry. Although an exact date of discovery is lacking, it is believed that indigenous peoples began fermenting and distilling agave more than 400 years ago.
The agave, a hardy plant that grows in the arid regions of Mexico, was revered by these civilizations for both its nutritional and spiritual properties. The fermentation of the juice extracted from the agave pineapple led to the discovery of mezcal, a beverage that quickly acquired ritual and cultural significance.
Our Story
How It All Began
AWARDS
crafts people
Bruno Rossi
Founder & Owner
Fillipe Moratti
Executive Director
Agatha Rossi
Senior Winemaker
Ella Campo
Viticulture Manager
Knowing
The Process
The production of Espadín mezcal follows traditional methods deeply rooted in Mexican culture, highlighting the absence of chemicals in the process.
1967
Growing and harvesting
The Espadín agave (Agave angustifolia) takes 6 to 8 years to mature. Once ready, the leaves are cut to reveal the piña (the heart of the agave), which is then harvested.
1968
Cooking
The pineapples are toasted in a clay pit lined with wood and volcanic rock. This traditional cooking method, which lasts several days, caramelizes the sugars in the pineapple, creating the distinctive smoky flavor of the mezcal.
late 70-ies
Mill
After roasting, the piñas are crushed to extract the agave juice. Traditional mezcal production uses a stone wheel (tahona) or manual methods to crush the cooked agave.
1979
Fermentation
The extracted juice is fermented naturally with wild yeasts, converting the sugars into alcohol. This step varies over time depending on environmental factors and influences the flavor profile.
80-ies
Distillation
The fermented agave juice is distilled, usually in clay or wood stills, which contributes to the unique flavor of the mezcal. The alcohol content is adjusted by this distillation process, which is often done twice to refine the mezcal to the desired concentration, usually above 45% ABV for ancestral mezcals.
1979
Rest (optional)
Some mezcals, such as reposado or añejo, are aged in wooden barrels to further develop their flavors, but Espadín Joven is generally bottled immediately after distillation.
No chemicals are used throughout this process. The emphasis is on natural and traditional methods, from natural yeasts in fermentation to the use of organic materials in cooking and distillation. The mezcal industry, particularly the artisanal and ancestral categories, prides itself on these natural processes, which guarantee the authenticity and heritage of the distillate.
This natural method of production, coupled with the artisanal approach, not only preserves the cultural tradition of mezcal making, but also appeals to consumers seeking organic and artisanal spirits.
Growing and harvesting
The Espadín agave (Agave angustifolia) takes 6 to 8 years to mature. Once ready, the leaves are cut to reveal the piña (the heart of the agave), which is then harvested.
Cooking
The pineapples are toasted in a clay pit lined with wood and volcanic rock. This traditional cooking method, which lasts several days, caramelizes the sugars in the pineapple, creating the distinctive smoky flavor of the mezcal.
Mill
After roasting, the piñas are crushed to extract the agave juice. Traditional mezcal production uses a stone wheel (tahona) or manual methods to crush the cooked agave.
Fermentation
The extracted juice is fermented naturally with wild yeasts, converting the sugars into alcohol. This step varies over time depending on environmental factors and influences the flavor profile.
Destillation
The fermented agave juice is distilled, usually in clay or wood stills, which contributes to the unique flavor of the mezcal. The alcohol content is adjusted by this distillation process, which is often done twice to refine the mezcal to the desired concentration, usually above 45% ABV for ancestral mezcals.
Rest (optional)
Some mezcals, such as reposado or añejo, are aged in wooden barrels to further develop their flavors, but Espadín Joven is generally bottled immediately after distillation. No chemicals are used throughout this process.
The emphasis is on natural and traditional methods, from natural yeasts in fermentation to the use of organic materials in cooking and distillation. The mezcal industry, particularly the artisanal and ancestral categories, prides itself on these natural processes, which guarantee the authenticity and heritage of the distillate. This natural method of production, coupled with the artisanal approach, not only preserves the cultural tradition of mezcal making, but also appeals to consumers seeking organic and artisanal spirits.
sustainability
As part of the agricultural industry, we fully depend on our surrounding, just as it depends on us. That’s why we grow our produce organically and sustainably. Over the past decades the carbon footprint of the winery has been positive, which is something we’re really proud of.
As part of the agricultural industry, we fully depend on our surrounding, just as it depends on us. That’s why we grow our produce organically and sustainably. Over the past decades the carbon footprint of the winery has been positive, which is something we’re really proud of.
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