Review #441; Mezcal #54: Maguey Melate Espadin Pechuga by Edgar Ramirez

This comes to us from Mezcal Club Maguey Melate. This was a Pechuga made by Edgar Ramirez from San Cristobal. The agave was cultivated for 10 years, cooked in an earthen oven for 6 days, grinded with a Tahona, fermented in a pine wood fermenter for 1 day naturally, 5 vatted using spring water, then distilled 3 times in a copper still producing an 80 liter batch.

Mezcalero: Edgar Gonzalez Ramirez

Batch: 1

ABV: 48.4%

Nose: Minerality, Earthy, light faint fruit, apple, light fig. Slight oak spice, anise.

Palate: Medium mouthfeel. Warm. Minerality, slight black peppercorns, red apple, anise, some earth.

Finish: Medium length, minerality, brown sugar, black pepper, very faint apple.

Rating: 6/10

I think this is tasty. It has nice flavors, with some light fruits and spices that are decently balanced. I’m pretty surprised that this is a pechuga as the fruits are very faint for me. If you gave this to me blind I would not have pegged it as an Espadin, but it is still a good and well-made Mezcal.

1 | Disgusting | So bad I poured it out.

2 | Poor | I wouldn’t consume by choice.

3 | Bad | Multiple flaws.

4 | Sub-par | Not bad, but better exists.

5 | Good | Good, just fine.

6 | Very Good | A cut above.

7 | Great | Well above average

8 | Excellent | Really quite exceptional.

9 | Incredible | An all time favorite

10 | Perfect | Perfect