Perro Verde Ensamble is a small-batch artisanal mezcal from Oaxaca, a blend of Espadín matured 5 to 7 years and wild Tobasiche matured up to 17 years, bottled at 42% ABV in a 700ml bottle.
It is handcrafted by master mezcaleros using traditional methods, with agave roasted in conical pit ovens of volcanic rock and fermented naturally in wooden vats. The ensamble balances the vibrant freshness of Espadín with the refined smoothness and complexity of long-matured Tobasiche, and won a Master medal in the Ultra Premium mezcal category at The Luxury Masters 2023.
The nose is sweet and enticing, with bold cooked apples, olives and freshly cut herbs over gentle smoke. The palate is rich, textured and complex, with yellow apple, star fruit, lime and pineapple, and the finish is long and smooth, with minerals, spice and zesty citrus.
The sculpted green glass bottle makes it a beautiful gift.
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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Nose: Cooked apple, olive, fresh herbs and gentle smoke.
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Palate: Yellow apple, star fruit, lime and pineapple.
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Finish: Long, with minerals, spice and citrus.
Specifications
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Producer: Perro Verde
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Style: Mezcal Artesanal, Ensamble
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Expression / Batch: Espadín and Tobasiche
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Proof / ABV: 84 proof (42% ABV)
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Region: Oaxaca, Mexico
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Size: 700ml
How to Enjoy It
Sip it slowly from a copita at room temperature. It pairs with ceviche, olives or tropical fruit.
Frequently Asked Questions
What agaves are used?
Espadín (5-7 years) and wild Tobasiche (up to 17 years).
How is it made?
Conical volcanic-rock pit ovens and natural fermentation in wood.
What proof is it?
It is bottled at 42% ABV.
Explore more in our Tequila collection.
