DONA VEGA MEZCAL ESPADIN

Doña Vega sources Espadín agave—the medium-sized variety with uniform sword-like leaves that accounts for most Mexican mezcal production—from Oaxaca, where volcanic soils, elevation, and seasonal rainfall patterns shape agave sugar development over the 7-9 year maturation period before harvest. Founded by Andrea and Sonya after studying traditional production methods with local palenqueros, this 43% ABV mezcal undergoes triple distillation following hand-selection of piñas that are roasted in underground earthen pits, crushed, fermented with wild yeasts, and distilled in copper pot stills.

The spirit shows light smoke from pit-roasting, white pepper spice, herbal notes, and a smooth finish that triple distillation creates by removing heavier compounds while concentrating agave sweetness reminiscent of cooked pineapple and citrus peel. Espadín's high sugar content and widespread cultivation make it ideal for consistent mezcal production, though terroir variations across Oaxaca's microclimates create distinct flavor profiles even within the same agave species.