Mezcal, Ensamble de Siete

• Mezcal produced in Bramaderos, Miahuatlán, Oaxaca
• Maestro Mezcalero Onofre Ortíz Ortíz
• Produced from Tepeztate (A. mamorata), Jabalí (A. convallis), Espadín (A. angustifolia), Tobalá (A. potatorum), Bicuishe (A. karwinski), Madrecuishe (A. karwinski), and Mexicano (A. rhodacantha) aged 8–20 years
• Agave rested for 5 days after harvest
• Cooked for 3 days in an oak-fired conical stone oven then rested 3 days
• Milled using a combination of axe, machete, and small mechanical grinder
• Fermented 5 days in cypress wood tanks (tinas) using ambient yeast and well water
• Distilled twice using an alembic copper pot still
• Marcona almonds, fresh linen, a whiff of sage, chocolate malt balls, a hint of parmesan, roasted bell pepper, stewed and salted tomato, toasted cinnamon, burnt orange zest, caramel apple and candied yam, wet pine, pink peppercorn, and a dollop of sweet cream
• 700 liters produced in January 2022
• 48% ABV

This is a stunner that wildly balances seven agave varieties. It can be pulled apart into its various components but altogether offers a much greater sum, presenting rich and sweet up front with generous waves of flavor dancing across the palate.