Emigdio Jarquín and his family, situated 5,000 feet above sea level in Miahuatlán Valley, have been producing mezcal for at least three generations. Espadín by Emigdio is produced the artesenal way. 100% Espadín agave are roasted in conical earthen ovens, crushed with a stone tahona, open-air fermented in wooden vats, and double distilled in copper stills. This mezcal reflects the region’s caliche-rich soils, with a distinctive minerality and touch of salinity. It offers layers of cooked sugar, honey, and grilled pineapple, with citrus pulp, white florals, fresh mint, granite, and ash.