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Macurichos Mezcal - Espadin Conejo (Rabbit Pechuga)
Mezcal produced in Santiago Matatlán, Oaxaca
Maestro Mezcalero Gonzalo 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
Traditional pechuga distilled twice using a traditional clay pot Filipino still
The second distillation sees the addition of rabbit saddle (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit
Rested 26 months in glass
The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit; the palate has stunning notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin
48.36% ABV (ABV may vary batch to batch)