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Neta Espadin tasting notes


  • Location: Miahuatlan, Oaxaca
  • Agave: Espadin
  • Maestro Mezcalero: Candido Garcia Cruz
  • Quantity: 900 liters
  • Vintage: March 2015
  • ABV: 49.15%
  • Tasting keywords: Minerals and sugar.
  • NOM: Uncertified
  • Buy it today


Part of what makes this espadin so special is its salty agave sugar spritz that comes across so delicately and normally. For an espadin it’s just so damn delicate. Later when I learned that the distiller Candido Garcia Cruz gave up drinking forty years ago it all became clear, he must have been designing mezcal around olfactory sensations.


The love child of granite and agave. It has a nice bit of sweet pop to it and stands as an argument for what you can do with espadin when you really push it. I imagine serving this with scallops and oysters.


The back of the bottle has many of the production details and NETA’s site has even more like the fact that they were grown in the milpa system, ripened quite a bit (90 agaves produced 900 liters), and were harvested by the light of the full moon. While it’s debatable that harvest by the full moon has empirical bearing on the quality of the mezcal, it definitely says quite a bit about the level of intention lavished on it.

Max co-founded Mezcalistas with Susan way back in 2012. Before that he was a journalist at Salon.com and The San Francisco Chronicle.

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