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Neta

Candido García Cruz (Espadin)

Neta. A slang term that roughly translates to "truth" or "really?!" was set up by a collective of driven people determined to seek out and work with several small, family producers and unsung mezcal maestros from the southern valleys and hills of Miahuatlán, Oxaca.

The concept of ‘time’ is seen differently in world of Mezcal, it can take many years for an agave to reach maturity ready for harvest and...

Read More

Neta. A slang term that roughly translates to "truth" or "really?!" was set up by a collective of driven people determined to seek out and work with several small, family producers and unsung mezcal maestros from the southern valleys and hills of Miahuatlán, Oxaca.

The concept of ‘time’ is seen differently in world of Mezcal, it can take many years for an agave to reach maturity ready for harvest and therefore patience and a deep understanding of this strange plant species is key. Espadin on the other hand is seen very much as a cash crop as it reproduces easily, yields well and is fast maturing. For these reasons it can often be used as blending agave or in lesser skilled hands used to produce lower quality mezcal’s more suited to cocktails.

In the hands Candido García Cruz Espadin is shown to be something quite different and worthy of much more. He focuses on concentrating the sugars of the agave by cutting the quiote (stalk) before it has the chance to flower. It’s a practice that deepens the richness of flavour in what could otherwise be a less mature agave.

A carefully selected batch of 90 Espadin piñas was used to produce this 800l batch. The red earth used to grow the agaves is rock laden and rich in minerals. A distinct type of soil in the region known as cascajo rojo. Candido believes in the importance of biodiversity and all the cultivated maguey’s on the property grow along side or in-between seasonal staples of corn, black beans and squash.

As with all true mezcal these are powerful spirits and deserve time in the glass: powerful aromas of ripe pineapple, tropical bright citrus fruit, firewood and clove. Faint smoke on the palate, mango fruit with a long finish.

Read Less

Neta. A slang term that roughly translates to "truth" or "really?!" was set up by a collective of driven people determined to seek out and work with several small, family producers and unsung mezcal maestros from the southern valleys and hills of Miahuatlán, Oxaca.

The concept of ‘time’ is seen differently in world of Mezcal, it can take many years for an agave to reach maturity ready for harvest and...

Read More

Neta. A slang term that roughly translates to "truth" or "really?!" was set up by a collective of driven people determined to seek out and work with several small, family producers and unsung mezcal maestros from the southern valleys and hills of Miahuatlán, Oxaca.

The concept of ‘time’ is seen differently in world of Mezcal, it can take many years for an agave to reach maturity ready for harvest and therefore patience and a deep understanding of this strange plant species is key. Espadin on the other hand is seen very much as a cash crop as it reproduces easily, yields well and is fast maturing. For these reasons it can often be used as blending agave or in lesser skilled hands used to produce lower quality mezcal’s more suited to cocktails.

In the hands Candido García Cruz Espadin is shown to be something quite different and worthy of much more. He focuses on concentrating the sugars of the agave by cutting the quiote (stalk) before it has the chance to flower. It’s a practice that deepens the richness of flavour in what could otherwise be a less mature agave.

A carefully selected batch of 90 Espadin piñas was used to produce this 800l batch. The red earth used to grow the agaves is rock laden and rich in minerals. A distinct type of soil in the region known as cascajo rojo. Candido believes in the importance of biodiversity and all the cultivated maguey’s on the property grow along side or in-between seasonal staples of corn, black beans and squash.

As with all true mezcal these are powerful spirits and deserve time in the glass: powerful aromas of ripe pineapple, tropical bright citrus fruit, firewood and clove. Faint smoke on the palate, mango fruit with a long finish.

Read Less

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