Looking for a good espadín that won’t break the bank or a special bottle for a special occasion? This list spans the spectrum. Editor’s note: As usual, none of our tequila and mezcal recommendations are sponsored.
While some of us may have needed a stiff drink to chase away the winter blues or kill the chill, summer drinking is another affair–the promise of lazy afternoons on the water, the smell of grill smoke, the clink of ice on a hot night. Looking for some good mezcal and tequila recommendations for a day at the river or a summer evening under the stars? We got you. Here are 10 bottles we’ll definitely be drinking this summer.
Mezcal Vago Espadín/50.2% ABV
A perfect expression of espadín that pulls out all the best flavors. It’s fruity, it’s mineral, it’s spicy, all of which speaks to how balanced it is. This is one of the best bargains out there, so much so that you can use it in a Mezcal Negroni, and it doesn’t feel like a waste of good mezcal. Produced by Emigdio Jarquin.
Production details: In-ground oven, tahona crushed, open fermentation, double distilled in copper.
Firme Espadín with Mandarina and Campasúchil/48%
Produced by Jorge Aaron Mendez Cortez in Santiago Matatlán, this espadín is full of bright, citrus flavor that leaves a wonderful, long tail. It is probably great in a Paloma but it is so perfect on its own. Check out our whole run-down on the story of Firme.
Production details: In-ground oven, tahona crushed, open fermentation, double distilled in copper.
Palomo con Cacao/46% ABV
This artesenal espadín is macerated with Oaxacan cacao for one month and then distilled again with cacao. The cacao flavor is distinct, but doesn’t overpower. There’s an undernote of charcoal and distinct spice on the tongue, settling to a bright, perfumed finish. This is great to sip on but could fun to play around with while mixing cocktails. (They do a coffee maceration that’s also tasty, and their regular espadín is a good value.) Produced in Matatlán by Carlos Méndez Blas. Read full tasting notes for Palomo con Cacao and their coffee expression.
Production details: In-ground oven, tahona crushed, open fermentation in pine tinas, and double distilled in copper pot still.
Del Maguey Tobala/45% ABV
If you need a reminder of Del Maguey and great mezcal, this is it. Produced by Rogelio Cruz in Santa Maria Albarradas, it’s bold and complex and sits perfectly rounded on the tongue. The higher altitude of Albarradas lends itself to agaves that grow in rocky and steep landscapes, which create smaller, denser tobala that hold a great deal of sugar. This Oaxacan mezcal is special summer sipping.
Production details: In-ground oven, tahona crushed, open fermentation, double distilled in copper.
The fact that the market is not dominated by expressions of cenizo is a true shame. Produced in Nombre de Dios by mezcalero Uriel Simental, this has all the characteristics that make a cenizo mezcal so very drinkable. The fruitiness combined with an earthy minerality that draws from the volcanic soil delivers a mezcal that explodes with flavor. Infinitely sippable and very very approachable for new-to-mezcal drinkers. You can read our complete tasting notes here.
Production details: In-ground oven, crushed by mallet and axe, open fermentation, double distilled in a hybrid wood and copper still
Ultramundo/48% ABV
If you’re feeling fancy, Ultramundo Lamparillo has the concentrated and flavorful sweetness you’d expect from a capón mezcal. It’s sweet and spicy at first sip, silky in the mouth, with a hint of bell pepper and a delicate floral finish. Produced by Colectivo Pelayo in Mapmi, Durango. Check out Anna Bruce’s story about her visit to Ultramundo for more of the back story.
Production details: In-ground oven fired with oak and mesquite, milled with an ax and finished with electric, open fermentation in oak, double distilled in a hybrid wood and copper still
Xila Agave Licor/20%
Distilled by Flor de Luna Distileria in Mexico City, this begins as a 50% ABV espadín mezcal that is macerated with seven different ingredients: ancho chile, lavender, hibiscus, caramelized pineapple, cinnamon, clove, and black pepper. It is proofed down with a simple syrup. Xila is great as a cocktail mixer and makes a delicious spritz, but is also very drinkable on its own or poured over ice.
La Venenosa Puntas/60% ABV
If you’re in the mood for a heavy hitter, this raicilla is incredible. Precisely balanced and elegantly complex, it sings with a bright piney perfume. Perfect for sharing around a campfire. Made from A. maximiliana in the Sierra Occidental of Jalisco by Don Gerardo Peńa (aka El Lobo de la Sierra).
Production details: Roasted in an adobe oven over oak, hand-milled with a machete, fermented in a tinaco with wild yeast, double distilled in stainless stell alembic
Siete Leguas Blanco/40% ABV
The tequila landscape has become ridiculously overcrowded. It seems like we’re hearing about a new brand everyday. But few can even compete with the perfection of this classic expression. Elegantly balanced with a strong spearmint high note, Siete Leguas Blanco is the perfect tequila for summer.
Production details: Stone oven, milled by tahona and electric mill, distilled in copper alembic
Don Fulano Fuerte/50% ABV
Don Fulano fuerte is delicious on its own and works well in cocktails. Because of the powerful agave-forward flavors, this blanco doesn’t require a lot of fussy ingredients to make a great cocktail–just some bright fresh juices and herbs, or even a sparkling mineral water makes a nice accompaniment. High proof blancos are ideal for frozen Tommy’s margaritas, palomas with plenty of fresh lime juice, and tequila sodas with a citrus twist.
Production details: Baked in autoclave, milled by screw press, fermented with proprietary agave yeast, distilled in a copper pot still
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