El Mito de Zaragoza Espadín is a joven artisanal mezcal from Eduardo Neri, Guerrero, made by maestro mezcalero Don Paulino Zaragoza and bottled at 46% ABV.
The espadín is cooked in a conical underground kiln, fermented in wooden vats and double distilled in copper, the traditional artisanal process of Guerrero.
Guerrero mezcal has its own character, distinct from Oaxaca, shaped by the mountains, agave and traditions of the state, and this espadín offers a smooth, balanced profile with a distinct smoky flavour.
Its ornate green and gold label makes it a handsome gift for mezcal explorers.
Sip it slowly from a copita at room temperature.
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.
Espadín is the most widely planted agave for mezcal, prized for its sweetness and its ability to express the place and process where it is made, which makes it a good way to compare mezcal regions.
Tasting Notes
-
Agave: Espadín.
-
Process: Conical underground kiln, wooden vats, double copper distillation.
-
Profile: Smooth, balanced and smoky.
Specifications
-
Producer: Don Paulino Zaragoza
-
Style: Mezcal Artesanal, Joven
-
Agave: Espadín
-
Distillation: Double distilled in copper
-
Proof / ABV: 92 proof (46% ABV)
-
Region: Eduardo Neri, Guerrero, Mexico
-
Size: 750ml
How to Enjoy It
Sip it neat from a copita at room temperature. It pairs with grilled meats, orange slices or mole.
Frequently Asked Questions
Where is it made?
In Eduardo Neri, Guerrero.
Who makes it?
Maestro mezcalero Don Paulino Zaragoza.
How is it made?
Cooked in an underground conical kiln, fermented in wood and double distilled in copper.
Explore more in our Tequila collection.
