ZANCUDO IS COMMITTED TO CRAFTING EXCEPTIONAL MEZCAL THAT REFLECTS THE RICH CULTURAL HERITAGE AND ARTISANAL TRADITIONS OF MEXICO AND OAXACA.
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ZANCUDO MEZCAL, BORN IN OAXACA, IS A PURE SPIRIT SHAPED BY AGAVE AND GENERATIONS OF TRADITION, SETTING A NEW STANDARD FOR PREMIUM MEZCAL WITH ELEGANT COMPLEXITY.
ESPADÍN
43% alc. vol. (86 Proof) 75O ml
AGAVE TYPE
SOIL
REGION
OVEN
GRINDING
FERMENTATION
DISTILLATION
Angustifolia (Espadin) harvested at 7-8 years
Varied soils, terrain, and altitudes
San Dionisio Ocotepec – Oaxaca, Mexico
Cooked for 3.5 days in an earth oven with pine wood
Crushed in a tahona mill (circular millstone)
10-12 days in pine tubs with natural yeast
Double distillation in copper stills
An herbaceous expression of agave balancing a soft and sweet palate with suggestions of lemon, caraway, orange, and the lightest touch of smoke. Zancudo Espadín represents traditional craftsmanship and the constant unwavering value of perfected work. A mezcal for anytime, straight or in a delicious cocktail.
ESPADÍN
43% alc. vol. (86 Proof) 75O ml
AGAVE TYPE
SOIL
REGION
OVEN
GRINDING
FERMENTATION
DISTILLATION
Angustifolia (Espadin) harvested at 7-8 years
Varied soils, terrain, and altitudes
San Dionisio Ocotepec – Oaxaca, Mexico
Cooked for 3.5 days in an earth oven with pine wood
Crushed in a tahona mill (circular millstone)
10-12 days in pine tubs with natural yeast
Double distillation in copper stills
An herbaceous expression of agave balancing a soft and sweet palate with suggestions of lemon, caraway, orange, and the lightest touch of smoke. Zancudo Espadín represents traditional craftsmanship and the constant unwavering value of perfected work. A mezcal for anytime, straight or in a delicious cocktail.
We value diversity and believe different perspectives lead to innovative ideas and solutions.
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Ingredients
• 1oz ZANCUDO Espadín
• 1/2oz fresh lime juice
• 1oz homemade basil syrup
• 1oz egg whites
Method
Add all ingredients to a shaker with ice. Shake hard until cold. Strain out ice, then shake again without ice to create foam. Pour into a rocks glass over ice. Garnish with a fresh basil leaf. Optionally add a pinch of green salt on top or rim the glass.
NEGRONI DE CACAO
Ingredients
• 1oz ZANCUDO Tobalá
• 1oz Cocchi Vermouth di Torino
• 1oz Cappelletti (infused with cacao nibs)
• 2 dashes of chocolate or cacao bitters
• Twist of orange or cacao shavings for garnish
Method
Infuse the Cappelletti with cacao nibs (1 tablespoon nibs per 6-8oz of Cappelletti), let it sit for 1–4 hours while gently agitating, then strain out the solids. In a mixing glass with ice, combine the Tobalá, Cocchi Vermouth di Torino, and cacao infused Cappelletti. Stir (or gently shake if you prefer) until well chilled and properly diluted. Strain into an old fashioned glass over a large ice cube. Garnish with an orange twist or light cacao shavings.
MADRECUISHE OLD FASHIONED
Ingredients
• 2 oz Zancudo Madrecuishe
• 0.5 oz homemade agave syrup
• 1 teaspoon cherry syrup
• 3 dashes Francisco Fernet (rhubarb bitters)
• Cherry and a Grapefruit twist
Method
In a mixing glass with ice, combine the Zancudo Madrecuishe, agave syrup, cherry syrup, and Francisco Fernet. Stir until well chilled and properly diluted. Strain into an old fashioned glass over a large ice cube. Garnish with a cherry and express a grapefruit twist over the drink before placing it on the rim or in the glass.
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