Fidencio Único is an unaged Espadín mezcal known as sin humo, without smoke, cooked in a radiant-heat oven instead of a wood-fired pit and bottled at 80 proof (40% ABV).
Fidencio Jiménez began making mezcal over 120 years ago, and his great-grandson, fourth-generation Maestro Mezcalero Enrique Jiménez, continues the tradition in Santiago Matatlán, the world capital of mezcal; he launched Fidencio with partner Arik Torren in 2009. For Único, estate-grown Espadín is roasted for three days in a radiant-heat oven that Enrique designed and built himself, leaving out wood smoke so the agave's own character can shine. It is then distilled in a custom wood-fired alembic with extra chambers that recirculate the spirit and gently soften its intensity.
The result is a delicate, almost eau-de-vie-like mezcal where fruit and mineral notes take center stage, a pure expression of Espadín.
The clean white label makes it a great gift for those curious about unsmoked mezcal.
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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Character: Delicate, unsmoked.
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Palate: Pure agave, fruit, minerals.
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Style: Agave eau-de-vie.
Specifications
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Brand: Fidencio
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Maestro: Enrique Jiménez, 4th generation
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Agave: 100% estate-grown Espadín
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Process: 3-day radiant-heat roast, custom wood-fired alembic
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Proof / ABV: 80 proof (40% ABV)
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Region: Santiago Matatlán, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it chilled or neat, or use it in place of gin or tequila in a Martini-style cocktail. It pairs with oysters, ceviche or fresh fruit.
Frequently Asked Questions
Why is it called sin humo?
The agave is cooked with radiant heat, not wood smoke.
Who makes it?
Fourth-generation maestro Enrique Jiménez in Santiago Matatlán.
How does it taste?
Delicate and pure, with fruit and mineral notes.
Explore more in our Mezcal collection.
