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El de Bateo Mezcal Espadín
El de Bateo Mezcal Espadín is an artisanal Oaxacan mezcal made by maestro mezcalero Erasto Martínez from espadín, Agave angustifolia, the cultivated agave behind most of the mezcal made in Oaxaca. Production follows the traditional artisanal path from start to finish. The agave is cooked in an earthen pit oven, where the piñas roast over wood fire and stones for days and pick up the smoke that defines mezcal. The cooked agave is then crushed with a tahona, the large stone wheel turned around a circular pit, and the mash ferments in wooden tinas made of cypress, picking up wild yeast from the air. Finally it's distilled twice in a copper pot still. El de Bateo is bottled at 40% ABV (80 proof), a lower proof than many artisanal mezcals, and Mezcalistas notes the bottling is aimed at cocktails rather than slow sipping. Their notes describe it as soft, with smoke and chipotle, and a nose with a bright, champagne-vinegar edge, while retailers point to roasted agave, citrus and tropical fruit over warm smoke. Put it to work in a Mezcal Margarita, a Mezcal Negroni or a Paloma.
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