The Producer Espadín is a joven mezcal made for cocktails, mineral and bright, grown and produced in Ejutla La Noria, Oaxaca, by maestro mezcalero Juan Pacheco Santos and bottled at 88 proof (44% ABV).
The Producer was born when its founders sought out maestro mezcaleros who share their passion to be the best at what they do, and chose a name that would resonate with quality. Every step happens in Ejutla La Noria: Espadín agave matured seven years is roasted for 60 hours in a traditional earthen horno over huamuchil wood, rested, then crushed by a bull-pulled stone tahona wheel. The agave ferments for eight to ten days in wooden vats surrounded by tropical fruit trees endemic to Ejutla, whose yeast and pollen add nuance to the fermentation.
The profile is green and vegetal, with balanced smoke, earth, subtle spice and a dry, mineral finish, versatile enough for sipping or mixing.
Refined, approachable and super smooth.
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: Green agave, vegetal notes, smoke.
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Palate: Earth, subtle spice, mineral.
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Finish: Dry and clean.
Specifications
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Brand: The Producer
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Maestro mezcalero: Juan Pacheco Santos
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Region: Ejutla La Noria, Oaxaca
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Agave: Espadín, matured 7 years
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Process: 60-hour earthen-oven roast, tahona crushed, wooden-vat fermentation
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NOM: 0685X
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Proof / ABV: 88 proof (44% ABV)
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Size: 750ml
How to Enjoy It
Shake it into an Abrazo de Amigos with a mint garnish, a mezcal Margarita or a Paloma, or sip it neat with orange slices.
Frequently Asked Questions
Who makes it?
Maestro mezcalero Juan Pacheco Santos in Ejutla La Noria, Oaxaca.
How is it made?
Seven-year Espadín roasted 60 hours in an earthen oven, crushed by tahona and fermented in wooden vats.
What proof is it?
88 proof (44% ABV).
Explore more in our Mezcal collection.
