Macurichos - Espadin Conejo (Rabbit Pechuga)

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)