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MEZCAL ANCESTRAL

JOVEN

Espadín

Maguey: Espadín, 7 años para cosechar ​ ​ ​ ​ ​ ​ ​​ ​ ​                         Agave angustifolia Haw 1812

Net Content:  750 ml

Alcohol Volume: 50%

 Elaboración   

MEZCAL

ANCESTRAL

JOVEN
Espadín

Maguey: Espadín, 7 años para cosechar ​ ​ ​

​Agave angustifolia Haw 1812

Net Content:  750 ml

Alcohol Volume: 50%

 Elaboración   

TASTING NOTES

General Balance:
Intense, fruity, and spicy character that invites you to discover and let each aroma evolve in the glass.

Equilibrio general
Carácter intenso, frutal, y especiado que invita a descubrir y dejar evolucionar en copa cada aroma

Taste Sensations

  • Acidic: Initial sensation lasts for 11 seconds. ​
  • Sweet: Second sensation lasts for 5 seconds.
  • Bitter: Third sensation lasts for 4 seconds.

Gustatory Harmony

  • Sweet
  • Unctuous
  • Salty

Appearance

  • Clean: Translucent, no residue, bright
  • Pearls: 33 seconds in the bottle
  • Color: Crystal clear
  • Flashes: Silver Appetizers / Snacks

Olfactory Sensations

  • Ortho nasal profile: Fruity gum, ferment, homemade yogurt, cooked agave, acacia, ripe red apple, pear, cinnamon, mint, stevia, ripe mandarin, stewed strawberries, raspberry sweet, black cherry in syrup, dehydrated apricot, cardamom, pink pepper, wild sunflowers, honey, caramelized sesame, fresh fennel, lemongrass, ripe yellow plum.
  • Retro nasal profile: Smoke, burnt damp wood, cajeta, tepache, fermented pineapple.

Sensaciones gustativas

  • Acidic: Initial sensation lasts for 11 seconds. ​
  • Sweet: Second sensation lasts for 5 seconds.
  • Bitter: Third sensation lasts for 4 seconds.

Sintonía gustativa

  • Sweet
  • Unctuous
  • Salty

Apariencia

  • Clean: Translucent, no residue, bright
  • Pearls: 33 seconds in the bottle
  • Color: Crystal clear
  • Flashes: Silver Appetizers / Snacks

Sensaciones olfativas

  • Ortho nasal profile: Fruity gum, ferment, homemade yogurt, cooked agave, acacia, ripe red apple, pear, cinnamon, mint, stevia, ripe mandarin, stewed strawberries, raspberry sweet, black cherry in syrup, dehydrated apricot, cardamom, pink pepper, wild sunflowers, honey, caramelized sesame, fresh fennel, lemongrass, ripe yellow plum.
  • Retro nasal profile: Smoke, burnt damp wood, cajeta, tepache, fermented pineapple.

PAIRING

Appetizers / Snacks

  • Shrimp skewers with red pepper, roasted zucchini
  • Three-lettuce salad with mandarin segments, red apple, pear, and strawberry dressing
  • Small pot of melted cheese with sautéed vegetables and pink pepper

Main Course

  • Red snapper fillet with fennel, yellow plum sauce, pink pepper, and red chili (mildly spicy)
  • Sweet mole poblano with chicken breast
  • Grilled octopus marinated in mandarin juice, cinnamon, and mint with raspberry sauce flavored with morita chili

Dessert or Sweet Food

  • Milk chocolate bonbons filled with black cherry yogurt
  • Small cake with dried fruits soaked in lemongrass liqueur


 Entradas / Botana

  • Shrimp skewers with red pepper, roasted zucchini
  • Three-lettuce salad with mandarin segments, red apple, pear, and strawberry dressing
  • Small pot of melted cheese with sautéed vegetables and pink pepper

Plato fuerte

  • Red snapper fillet with fennel, yellow plum sauce, pink pepper, and red chili (mildly spicy)
  • Sweet mole poblano with chicken breast
  • Grilled octopus marinated in mandarin juice, cinnamon, and mint with raspberry sauce flavored with morita chili

Postre o alimento dulce

  • Milk chocolate bonbons filled with black cherry yogurt
  • Small cake with dried fruits soaked in lemongrass liqueur