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Macurichos Espadin Cacao Tasting Notes


  • Location: Santiago Matatlan, Oaxaca
  • Agave: Espadin 
  • Maestro: Los Hermanos Martinez
  • Abv: 52%
  • Tasting keywords: chocolate, caramelized, mineral
  • NOM: 0165X
  • Buy it now


Roasted cacao wafts from the glass, unmistakably rich with classic hints of bitter overtones. From aroma alone, this would be welcome in any coffee drink. 


The earthy, bitter, and roasted notes of cacao come through, balancing impeccable with the natural spiciness and green tropical fruit notes of the base espadin. Neither one overpowers the other, creating a complex sip that encompasses the flavors of pairing chocolate with mezcal. The lingering finish is reminiscent of dark chocolate cake, not too sweet, but full of flavor. 


For the base, espadin agaves are cooked in a traditional earthen oven before being crushed with a tahona. The mash is wild yeast fermented in wooden vats before being distilled in copper pot stills. Local Oaxacan cacao is added for the second round of distillation. 

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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