This double distillation of agave from Oaxaca, Mexico, brings credibility to mezcal’s former “bad boy” image, which usually evokes a sour, smoky flavor. The smoke is still there (the result of cooking espadín agaves in smoldering, stone-lined pits), but the sourness has become sweet, providing a polished refinement worthy of a martini glass. The añejo is especially notable, with accents of toasted marshmallow and cotton candy.
By Robb Report Staff
Photo by Cordero Studios/corderostudios.com