Lokita Espadín Mezcal

Lokita's mezcal is the agave-spirits counterpart to its Jalisco tequilas, and it is made the artisanal way under Maestro Mezcalero Arturo Martinez. The base is maguey Espadín (Agave angustifolia), harvested at six to eight years old, when the plants have stored enough sugar in their leaves. The piñas are cooked in earthen pits rimmed with stones, which gives mezcal its smoke, then crushed with a tahona, the traditional stone wheel. Fermentation happens in pine-wood tanks with endemic local yeasts, and Martinez follows each batch by hand and by sense, listening, smelling, touching and tasting the fermenting mash to judge when it is ready. The mezcal is then distilled in small batches in copper alembics. The producer describes it as crystal clear, with aromas of overcooked agave and smoke backed by citrus, stone fruit, cumin, pepper and cinnamon. The palate is full-bodied, and the finish wraps the agave in citrus and fruit, lingering on pumpkin, pepper, cinnamon and toffee. It's a well-balanced Espadín for sipping neat with orange slices, and it has enough body and spice to anchor a mezcal Negroni or a smoky margarita.

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