Mezcal Macurichos Espadin Conejo Mezcal Ancestral

Mezcal Macurichos is made by maestro mezcalero Gonzalo Martínez in Santiago Matatlán, the Oaxacan town that calls itself the world capital of mezcal, and imported into the US by Skurnik. Everything here follows the ancestral rules: 100% Espadín (Agave angustifolia) matured six to twelve years, roasted in a conical earthen pit oven fired with pine and mesquite, crushed by a horse-drawn stone tahona, fermented in oak vats with the family's own well water, and distilled twice in clay pot stills. Conejo is a pechuga-style mezcal: for the second distillation a saddle of rabbit is hung in the still along with apple, cinnamon, banana, pineapple, orange, and wild fruit, so the vapor passes over both on its way to the condenser. Strength varies batch to batch, typically landing around 47 to 48% ABV, and runs are small, one documented batch was 900 bottles. Macurichos points to jasmine, cilantro, pink peppercorn, and roasted pineapple; the importer adds green apple and banana on a bright, fruity nose, with savory umami, mushroom, and a lingering salinity on the palate. A sipping mezcal, best neat at room temperature.

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