Pluma Negra Espadín Mezcal | White Label

The Pluma Negra Espadín Mezcal (White Label) is crafted with 100% Espadín agaves that take between 7 and 10 years to fully mature at an elevation of around 3,800ft. Harvested by hand with machetes, the hearts are then cooked underground in earth ovens. After the cooked agaves are ground using a donkey-pulled mill, the pulp is left to ferment for 8 to 15 days in pine barrels using wild fermentation, before being double-distilled in a copper-pot still. Bottled at 80 proof, this expression has the lowest alcohol content in Pluma Negra's lineup and is the only one that is made with farm-grown agaves.

Pluma Negra Espadín Mezcal | White Label Tasting Notes

Nose: Lime, pear, and apple notes with a touch of nuts and herbs.

Palate: Frutiy, with trace citrus and olive flavors.

Finish: Long and refreshing with lingering citrus notes.

Distillery Information

Pluma Negra Mezcal hails from the town of San Juan del Rio in Oaxaca, Mexico. It is there, in the cradle of the famous Mexican spirit, that Maestro Mezcalero Rodolfo Hernández crafts the delicious drink. Himself belonging to the 3rd generation of mezcaleros, the Hernández family has been in the business for 45 years, employing traditional methods. The tahona mill is pulled by a donkey, the juice ferments in pine barrels, and copper pots are used in distillation. The Pluma Negra or "black feather" lineup consists of 4 expressions: the white and black label Mezcal Espadín, the Tobalá, and the Tepeztate.

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