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MEZCAL ANCESTRAL JOVEN

Espadín

Maguey: Espadín, 7 years to harvest ​ ​ ​ ​ ​ ​ ​​ ​ ​       

Agave: Angustifolia Haw 1812

Net Content: 750 ml

Alcohol by Volume: 47° ~ 50°

 Preparation   

MEZCAL

ANCESTRAL

JOVEN
Espadín

Maguey: Espadín, 7 años para cosechar ​ ​ ​

​Agave angustifolia Haw 1812

Contenido Neto: 750 ml

Alcohol Volumétrico: 47° ~ 50°

 Elaboración   

TASTING NOTES

TASTING NOTES

General equilibrium
​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.

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.

Taste sensations

  • Acid: First sensation lasts for 11 seconds
  • Sweet: Second sensation lasts for 5 seconds
  • Bitter: Third sensation lasts for 4 seconds

Appearance

  • Clean: Translucent without residues, shiny​
  • Pearls: 33 seconds in a bottle 
  • Color: Crystal Clear
  • Flashes: Silvered

Olfactory sensations

  • Ortho nasal profile: Fruit gum, ferment, homemade yogurt, cooked agave, acacia, ripe red apple, pear, cinnamon, mint, stevia, ripe tangerine, stewed strawberries, raspberry jam, candied black cherry, dehydrated apricot, cardamom, pink pepper, wild sunflowers, honey, candied sesame, fresh fennel, lemon grass, ripe yellow plum
  • Retronasal profile: Smoke, burnt wet wood, cajeta, tepache, fermented pineapple

PAIRING

PAIRING

 Entries

  • Shrimp skewers with red pepper, roasted zucchini
  • Three-lettuce salad with mandarin segments, red apple, pear, and strawberry dressing
  • Baked casserole of asadero 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

Desserts

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


 Entradas

  • Brocheta de camarones con pimiento rojo, calabacitas asadas
  • Ensaladita de tres lechugas, supremas de mandarina y manzana roja, pera y aderezo de fresa
  • Cazuelita de queso asadero gratinado con vegetales salteados con pimienta rosa

Plato fuerte

  • Filete de huachinango con hinojo, salsa de ciruela amarilla, pimienta rosa y chile rojo (poco picante)
  • Mole poblano dulce con pechuga de pollo
  • Pulpo asado marinado en jugo de mandarina, canela y menta con salsa de frambuesa aromatizado con chile morita

Postres

  • Bombones de chocolate con leche relleno de yogurt de cereza negra compotada
  • Panquesito con frutos secos embebido de licor de hierba de limón (lemongrass)