El Occidental Mezcal Espadín

El Occidental is a high-mountain mezcal crafted with precision and restraint, expressing the natural clarity of Espadín grown in the elevated landscapes of Zimatlán de Álvarez. Produced by maestro mezcalero Luis León Vázquez, this mezcal emphasizes balance, freshness, and terroir over overt smokiness.

The agave—Angustifolia spp. (Maguey Espadín)—is slowly cooked for three days in an underground oven using wood and stones, allowing gentle caramelization while preserving vegetal character. Milling is done with a mechanical roller mill, followed by open fermentation in 1,100-liter wooden vats using deep-well water and native wild yeasts.

Double distilled in copper alembic stills, El Occidental emerges light, floral, and mineral-driven, with a smooth, clean finish that reflects its high-altitude ecosystem and careful production.

This is an elegant, approachable mezcal designed for thoughtful sipping and for those seeking purity of expression.

Technical Details

• Maestro Mezcalero: Luis León Vázquez

• Agave: Angustifolia spp. (Espadín)

• Origin: Zimatlán de Álvarez, Oaxaca

• Ecosystem: High mountain

• Cooking: 3 days underground (wood & stones)

• Milling: Mechanical roller mill

• Fermentation:

  • 1,100 L wooden vats

  • Deep-well water

  • Wild yeast

• Distillation: Double, copper alembic

• ABV: 47–48%

• Volume: 700ml

Tasting Notes

• Aroma: Fresh and floral with a subtle sweetness

• Palate: Green plants and mineral notes

• Finish: Short, smooth, and clean

• Texture: Light and silky