From a union of producer families and expertly blended by Maestro Mezcalero Pedro Hernádez, this mezcal is a unique blend of Espadin and Cirial stone-crushed agave, which are aged between 8 and 20 years. The 20 year old Cirial in particular, contributes delicious soft fruit notes and an impressively rich flavour.
The leaves or ‘pencas’ of the mature agave plants are removed from each plant, revealing the heart, or piña which are harvested before being slowly roasted in a wood-fired conical rock oven pit for three to five days. This time allows the smoke, earth and wood to impart character and flavour to the agave.
The cooked agave is then ground using a horse-pulled circular stone tahona mill. The agave juices and fibrous ‘bagasse’ tissues are then transferred to wooden barrels, filled with water and left to ferment for a few days before being transferred to a steel vat for distillation. The mezcal is then bottled and carefully labelled by hand.
A blend of Espadin and Cirial Agave.
Delicate and mellow, this is an unusually refined ‘joven’ or young mezcal, perfect for sipping neat, or mixing. Try it with a bite of sliced orange and Sal de Gusano (worm salt), or in a Tommy’s Margarita for a smoky twist on the classic, or the Baltazar Dour, a smooth blend of mezcal and Arran’s classic 10yo Single Malt Whisky.
San Baltazar Guelavila, Oaxaca, Mexico
Fresh notes of apple, pear and green apple with a touch of smoke.
Wood smoke, sweetness and light green fruit.
Earthy herbal notes from the Espadin in a smooth finish.