About This Bottle
Steering clear of post-distillation flavor syrups or artificial extracts, Electrico Espadín Distilled with Lemongrass incorporates freshly harvested, estate-grown lemongrass directly into the copper alembic still during its second distillation. Third-generation Maestro Mezcalero Manuel Antonio Cirino cultivates the botanical along the riverbank in San Baltazar Guelavila, adding only the leaves to complement the natural sugars of eight-year-old Espadín agave. The underlying piñas undergo traditional underground pit roasting over dead-foraged local oak, followed by horse-drawn tahona crushing and open-air pine tub fermentation with wild airborne yeast. Distilled to 44% ABV using mineral-rich well water, the spirit integrates citrus aromatics into the agave's structural core rather than masking it.
Bright lemon oils, cut grass, and fresh lime leaf define the nose, anchored by a gentle backdrop of sweet cooked agave and light wood smoke. On the palate, the physical weight is crisp yet coating, delivering a initial burst of citrus zest that dissolves into earthier notes of cracked pepper, mineral salt, and warm agave nectar. In-house tasting at USQ confirms that this botanical integration provides a built-in citrus component that excels in stirred or shaken serves. For an elevated take on a classic cocktail, our team recommends a Mezcal Mule: 2 oz Lemongrass Mezcal, ½ oz fresh lime juice, and 4 oz chilled ginger beer, built over crushed ice in a highball glass and garnished with a sprig of fresh mint.
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