Casa Don Lorenzo Espadín Añejo is an artisanal mezcal from Santiago Matatlán, Oaxaca, made by mezcalero Antonio Hernández López and aged five years in American oak barrels before bottling at 46% ABV.
Santiago Matatlán is known as the world capital of mezcal, and this bottling follows the town's traditional process. Espadín agaves are cooked in an underground pit oven, crushed with a stone tahona, fermented with open-air wild yeasts and double distilled in copper alembic stills.
Five years in American oak is a long rest for mezcal, and it gives the spirit its golden colour while softening the roasted agave. The result pairs the smoke and cooked agave of a pit-oven Espadín with the rounded character of extended barrel ageing.
The hand-illustrated agave label makes it a distinctive gift for mezcal lovers.
Sip it slowly from a copita.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
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Agave: Espadín, cooked in an underground pit oven.
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Process: Tahona milling, wild fermentation, double copper distillation.
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Ageing: Five years in American oak barrels.
Specifications
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Producer: Casa Don Lorenzo (Antonio Hernández López)
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Style: Mezcal Artesanal, Añejo
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Agave: Espadín (Agave angustifolia)
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Age: 5 years in American oak
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Proof / ABV: 92 proof (46% ABV)
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Region: Santiago Matatlán, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita at room temperature. It pairs with mole, grilled meats or dark chocolate.
Frequently Asked Questions
Where is it made?
In Santiago Matatlán, Oaxaca.
How long is it aged?
Five years in American oak barrels.
What proof is it?
It is bottled at 46% ABV.
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