Madre Espadin Y Cuishe Mezcal

From the tiny village of San Dionisio Ocotepec, in the heart of Mezcal country. One of the most balanced and inviting mezcals we've ever come across. A blend of 70% estate grown Espadin and 30% wild harvest Cuishe, the agave is cooked for days over pine. Madre has a hint of smoke, with a sweet fragrance. Herbal notes of sage, earth, and minerals appear on the tongue, with a lingering floral finish.

Madre Espadin Y Cuishe Mezcal Tasting Notes

Nose: Hint of smoke, with a sweet fragrance.

Palate: Herbal notes of sage, earth, and minerals appear on the tongue.

Finish: A lingering floral finish.

Distillery Information

It’s said that some of the best mezcal in Oaxaca can be found in reused plastic bottles bought from palenques on otherwise empty dirt roads. These are the dirt roads Madre’s founders set down when they met Jose, Madre’s original and current producer. True to tradition, plastic bottles of what would become Madre were brought over the border, making their way to bartenders in Brooklyn, who found creative uses for this mezcal that was less smoky than other available options. In the past years, Madre has graduated from plastic bottles to hand-poured glass, from the bartender’s secret stash to the top of the cocktail menu, and from a handful of bottles tucked in luggage into a product shared by friends across America and parts of Europe. Using processes passed as family secrets through generations, Mezcal Artesanal is truly handmade. With commitment to heritage and quality, many families expand very slowly, if at all. As Madre grows, each supplier has grown with us. Producing only as much as they feel comfortable. Each family supplies a unique mezcal that goes into the different Madre expressions. Jose Garcia Morales and family have been making mezcal in San Dionisio for generations, and were Madre's original partners. Together we have grown. Jose, Nicholas, and their family continue to provide Madre with Espadin and Cuishe that go into Madre Ensamble. Carlos Blas and family are based in Matatlan, started making mezcal in 1930 and remain a family owned business to this day. Carlos and his team produce Madre Espadin, which is the same mezcal used in Madre Desert Water. Based Miahuatlan, Natalio Vasquez was a handsome cowboy with a sharp mustache. He also made incredible mezcal before he lost his life for community organizing. His family continues to make mezcal despite their loss, and they continue to be part of the Madre family, producing cuishe used in Madre Ensamble.

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