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Don Lorenzo Espadín Mezcal
Don Lorenzo Mezcal is a three-generation family operation in Santiago Matatlán, Oaxaca, the town often called the world capital of mezcal, working out of two palenques: Mal de Amor and Dos Zapotecas. The Espadín is made by mezcalero Antonio Hernández López from Agave angustifolia, the cultivated species that accounts for most mezcal made in Oaxaca and the foundation of the Don Lorenzo range, which also includes wild agaves such as Cuishe, Tepeztate, Mexicano and Arroqueño. It is made the same traditional way as those rarer bottlings. The piñas are cooked in an earthen pit oven, milled by a stone tahona, fermented with open-air yeasts, and double distilled in copper alembic stills, then bottled unaged at 47.5% ABV. The brand also ages Espadín, including a five-year añejo rested in American oak, but this unaged joven is the purest look at the palenque's work, and the bottle to reach for when you want a traditional Matatlán mezcal without wild-agave pricing. It's excellent neat with orange slices and sal de gusano, and has the body to carry a mezcal Negroni, a smoky margarita or an Oaxaca Old Fashioned.
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