Gracias A Dios Espadin Mezcal

Gracias a Dios means thank God, and it's a mezcal made in a palenque that runs on sunlight — 100% solar-powered, with 60% of its water collected from rain. The founders opened a mezcalería in Querétaro in 2010, spent two years touring Mexico for mezcal, met maestro Oscar Hernández Santiago in Santiago Matatlán, and made him an equal partner; Oscar learned to distill from his mother, La Jefa, and the brand plants three agaves for every bottle sold. Espadín is eight-year organic agave from Matatlán, roasted in a wood-fired earthen oven, crushed by a donkey-drawn tahona, fermented with wild yeast, and double-distilled in copper, bottled unaged at 45% ABV. Wine Enthusiast found fresh herbs, gentle smoke, and agave sweetness — honey, tropical fruit, and almond, then cooling mint and rosemary, and a brisk, fiery finish of habanero heat. Drinkhacker: light smoke balanced with herbs and bell pepper, bold and expressive on the palate, running hot. Mezcal Reviews: orchard fruit, baking spice, apple, cinnamon, and dank smoke over earth and embers — a budget bottle that gets a lot right, interesting without overwhelming a newcomer. Honest note: Matatlán espadín is the smoky, structural house style, and this one runs warm at 45%. For a mezcal Margarita, a Mezcal Mule, an Oaxaca Old Fashioned, or neat, it's the solar palenque's espadín.

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