Amarás Espadín Reposado is a mezcal artesanal from Oaxaca made from mature Espadín agave and rested at least three months in oak, bottled at 80 proof (40% ABV).
The Espadín is cultivated in Oaxaca and harvested at peak sugar content. The piñas are roasted in conical stone pits fueled by native hardwoods, crushed by tahona, naturally fermented in open-air wooden vats and double distilled in small copper stills before resting in oak.
The time in oak softens the smoke and adds warmth and roundness, while the Espadín keeps its perfumed, fruity character: bergamot and blossom on the nose, a touch of sandalwood, and a sweet, mango-like finish.
Its tall bottle with the gold-accented label makes it an elegant gift.
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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Nose: Bergamot and blossom.
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Palate: Gentle smoke and a touch of sandalwood.
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Finish: Sweet mango.
Specifications
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Brand: Mezcal Amarás
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Style: Mezcal artesanal, reposado
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Agave: 100% Espadín
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Process: Conical stone pit, tahona, open-air wooden vats, copper stills
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Aging: 3+ months in oak
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Proof / ABV: 80 proof (40% ABV)
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Region: Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita, or use it in a mezcal Old Fashioned. It pairs with mole, grilled meats or mango desserts.
Frequently Asked Questions
How long is it rested?
At least three months in oak.
How is it made?
Pit-roasted, tahona-crushed, naturally fermented and double distilled in copper.
What agave is used?
100% Espadín.
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