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Espina Negra Tepeztate Mezcal
Espina Negra Tepeztate comes from the Cruz Molina family of Santa Ana del Río, Oaxaca, a family that has been making mezcal for more than four generations; the current mezcaleros are Mayolo Cruz with Honorato and Roque Cruz Molina. The brand name, black thorn, comes from a story about Roque as a boy, who stepped barefoot on an agave spine that went clean through his big toe, and was told by his father that the plant that injured him was also the family's living. Tepeztate, Agave marmorata, is a wild agave, and the plants used for this bottling were twenty to twenty-five years old at harvest. The family cooks the piñas in a traditional earthen pit oven, crushes them with a stone tahona and double-distills in a copper still, bottling at 45% ABV. Reviewers on Mezcal Reviews describe sweet agave with a strong vegetal, herbaceous side: fresh greens, black pepper, jalapeño and green bell pepper. Sip it neat, slowly, from a copita, and compare it side by side with the Espina Negra Jabalí.
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