Mezul Joven Ensamble is a 100% agave mezcal that brings together Blue Weber agave from Zacatecas and Espadín from Oaxaca, bottled at 80 proof (40% ABV).
This joven ensamble is shaped by two regional mezcal traditions. The ripe agaves, Agave tequilana and Agave angustifolia, are 8 to 10 years old when harvested. Each is cut and then baked beneath rich mountain soil for five days, the slow underground roast that gives mezcal its character.
The cooked agave is ground with a tahona, fermented in wooden vats for about a week and twice distilled in copper stills, producing a mezcal that balances earthy roasted agave with a sweet, mellow profile.
Smooth and earthy, it carries gentle smoke complemented by sweet and herbal notes, with roasted agave at its core and a soft, rounded finish. It is an approachable joven for sipping and a versatile base for cocktails.
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: Roasted agave, gentle smoke, herbs.
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Palate: Sweet, mellow agave, earthy notes.
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Finish: Soft and rounded.
Specifications
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Brand: Mezul
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Style: Joven ensamble mezcal
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Agaves: Blue Weber (Zacatecas) and Espadín (Oaxaca)
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Agave age: 8 to 10 years
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Process: Earthen-pit roasted 5 days, tahona, wood-vat fermentation, double copper distillation
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Proof / ABV: 80 proof (40% ABV)
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Size: 750ml
How to Enjoy It
Sip it neat with orange slices, or use it in a mezcal Margarita, Paloma or Mezcal Mule.
Frequently Asked Questions
Which agaves are in the blend?
Blue Weber from Zacatecas and Espadín from Oaxaca.
How is the agave cooked?
Baked beneath mountain soil for five days.
How does it taste?
Sweet and mellow, with earthy roasted agave and gentle smoke.
Explore more in our Mezcal collection.
