Master mezcalero, Leo Hernández, selects the best agaves to create a product based on centuries of tradition. Grulani’s Espadín has a smooth body and floral notes with hints of damp earth on the nose. It’s a perfect way to introduce yourself to the world of mezcal.
To create Grulani’s Espadín, we need between 8 and 9 kilograms of magueys per bottle. Depending on whether it’s the rainy or dry season, Espadín is fermented for 3-7 days in pine wood vats, and subsequently distilled twice in the copper still. With the first distillation, the distillate can reach up to 50% ABV.
