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Espina Negra Jabalí Mezcal
Espina Negra is the family mezcal of the Cruz Molina family of Santa Ana del Río, Oaxaca, a village about 80 km from Oaxaca City, where they have been making mezcal for more than four generations. Today it's distilled by Mayolo Cruz with Honorato and Roque Cruz Molina. The name means black thorn, and it comes from Roque's childhood: he stepped barefoot on an agave spine in the fields and it went straight through his big toe, and his father told him the plant that hurt him was also what fed the family. This bottling is made from jabalí, Agave convallis, a wild agave harvested at sixteen to eighteen years old. The piñas are cooked in a traditional earthen pit oven, crushed with a stone tahona and double-distilled in a copper still, and the mezcal is bottled at 45% ABV. Reviewers on Mezcal Reviews describe it as peppery and sweet, green and fresh, with a lighter body than many jabalís. Pour it neat in a copita or small glass, with an orange slice on the side, and give it a few minutes to open.
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