Macurichos - Mezcal Ancestral Espadin Con Cacao (750ml)
Price: $95.00
| Producer | Macurichos |
| Country | Mexico |
| Region | Oaxaca |
| Style | Mezcal |
| Sku | 42754 |
| Size | 750ml |
Macurichos Description
Produced by Maestro Mezcalero Valentin Martinez Sernas, in Santiago Matatlán, Oaxaca. Made from 100% Espadín that has been roasted in an earthen oven, milled using a traditional stone tahona, fermented in wooden vats, and distilled using a traditional clay pot still. Fresh Oaxacan cacao made by Gonzalo’s sisters is added on the second distillation run.
Oaxaca is famous for its chocolate and with good reason! The aroma of this spirit transports you to a roadside comida in Matatlán, the scent of hot cocoa rising to meet you long before you even get your nose to the glass. With such a deep and robust aroma, the implication of bitter, dark chocolate to follow is deceptive; the palate is graceful and light on its feet, with a bright pink peppercorn, jasmine, and herbs on the mid-palate. Light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy—even a bit dusty—like unwrapping a piece of dry chocolate on a dirt road. 48.8% ABV (ABV may vary batch to batch)
Led by the young and brilliant maestro mezcalero Gonzalo Martinez, Mezcal Macurichos is dedicated to the protection of both the cultural tradition and the agricultural heritage of agave within the iconic mezcal production community of Santiago Matatlán.
The family palenque was founded in 1963 by Rosalino Martinez Ruiz and his son Rafael Martinez Hernandez after a long history of previous generations working for, or renting, other palenques. Today, Gonzalo and his three brothers continue to distill at the same site their grandfather and father established six decades ago.
With a strong focus on community, the family employs numerous neighbors and is one of only a handful of distillers in the area who still produce using Ancestral methods, including distillation in clay pot stills. The brothers cultivate their own diverse fields of agave—planting from seed and reforesting the diminishing wild agave populations—and use exclusively organic farming practices with love and respect for the land.
Gonzalo launched Macurichos in 2012 in honor of his grandfather, with the brand label featuring an illustration of Rosalino returning home on horseback after a long day of work en el campo. In Gonzalo’s words, “When you drink Macurichos you are drinking years of our family’s history, work, and sacrifice.“
Mezcal produced in Santiago Matatlán, Oaxaca
Maestro Mezcalero Valentin Martinez Sernas
Made from 100% Espadín (Agave angustifolia) matured between 6–12 years
Cooked in conical earthen pit oven using pine and mesquite wood
Milled using traditional horse-drawn stone tahona
Fermented in Encino oak vats (tinas) using proprietary well water
Distilled twice using a traditional clay pot Filipino still
The second distillation sees the addition of fresh Oaxacan cacao made by Gonzalo’s sisters
Rested 21 months in glass
Hot cocoa on the nose; the palate is graceful and light on its feet with pink peppercorn, jasmine, and herbs; light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy
