Dog of San Juan Mezcal Espadin

Volume: 0.7 litres | Alcohol content: 42.4% | Colouring: No

Special Features:

Espadín agave takes centre stage in this Mezcal Artesanal. Perro de San Juan's light-blue edition is made from 100% Agave angustifolia and bears the designation Blanco. Maestro Mezcalero Carlos León is responsible for the spirit, which comes from San Dionisio Ocotepec in Oaxaca, Mexico.

The agaves cook for four to eight days in a conical stone oven fired with Ocote wood. A stone tahona then crushes the cooked agave hearts. Fermentation takes place in Ocote wood vessels, followed by double distillation in copper pot stills. Spring water from Cerro de la Cruz is used in production.

Herbs, mineral impressions and the scent of damp earth complement the smoky, fruity character. The bottle contains 0.7 litres of mezcal at 42.4% alcohol.

Tasting Notes:

• Nose: Fresh and roasted agave meet roasted pineapple, accompanied by herbs, vegetal notes, eucalyptus and pine cones. Subtle citrus notes, saline hints and smoke are joined by a slightly buttery nuance.
• Palate: On the palate, sweet agave and intensely roasted pineapple combine with dark cherry, honey, nuts and dried lemon. Herbs, autumn leaves and leather complement the vegetal impressions. Saline notes, smoke and wood accompany the soft mouthfeel.
• Finish: Agave and bittersweet chocolate remain present in the creamy, velvety finish. Banana peel, herbs and eucalyptus meet vegetal notes, spice, smoke and a hint of oak.

Distillery/Bottler:

The Mexican company Casa Perro Santo is behind Perro de San Juan. The brand has its roots in San Dionisio Ocotepec in the Valles Centrales, around 65 kilometres from the city of Oaxaca. Its background is tied to families who have been making mezcal for more than four generations. The natural spring at Cerro de la Cruz is one of the local resources underpinning production.

After distillation, the mezcal is filtered to give it a clear appearance. The labels are applied by hand. For the light-blue Espadín edition, Carlos León works with a stone tahona, wooden fermentation vessels and copper pot stills.

Facts: