Real Matlatl Alma de Espadin Mezcal 750ML

Real Matlatl Alma de Espadin Mezcal 750ML is a traditionally produced Oaxacan mezcal made from 100% Espadin agave, bottled at 45% ABV (90 proof) in a 750ml format. Distilled at 5,440 feet above sea level in Santiago Matatln widely regarded as the world capital of mezcal this expression showcases the full depth of horse-drawn tahona production methods rarely seen at this scale.

Quick Facts: ABV: 45% | Origin: Santiago Matatln, Oaxaca, Mexico | Joven (Unaged) | Master Distillers: Joel Santiago & Don Tacho

Production & Heritage

Real Matlatl operates in Santiago Matatln, Oaxaca, nestled in the Sierra Madre Oriental mountains. The Alma de Espadin expression uses 100% Agave Angustifolia (Espadin), cooked in traditional conical earth-and-stone ovens that impart the signature smokiness associated with artisanal mezcal. After roasting, the cooked agave is crushed using a horse-pulled stone tahona a labor-intensive method that extracts sugars more gently than mechanical shredders, preserving delicate flavor compounds. Fermentation occurs naturally in open wooden tanks before the liquid undergoes double distillation in copper pot stills under the direction of master distillers Joel Santiago and Don Tacho.

Tasting Notes

Aroma: The nose opens with distinctive portobello mushroom and damp earth, followed by green olive brine and a thread of cinnamon-tinged spice. A secondary layer of tropical fruit emerges as the mezcal opens up in the glass.

Taste: The entry is mineral-forward with a savory, almost briny character that recalls the green olive notes from the nose. Mid-palate, the spirit shifts toward tropical fruit sweetness balanced by earthy undertones and a subtle smoky backbone. The 45% ABV provides enough structure to carry these flavors without harshness.

Finish: Medium-long, marked by lingering spice and dry minerality that recalls the volcanic Oaxacan soil where the agave grew. Gentle warmth and a faint echo of roasted agave round out the conclusion.

How to Drink Alma de Espadin

Served neat in a copita or wide-mouthed glass at room temperature, this mezcal reveals its full aromatic range a splash of water can further unlock the tropical fruit and mushroom layers. Its balanced 45% ABV and savory profile also make it a versatile cocktail base. A Mezcal Negroni benefits from the earthy minerality playing against sweet vermouth and Campari. In a Oaxaca Old Fashioned (split with reposado tequila), the smoky complexity adds depth without overwhelming the drink. A simple Mezcal Paloma allows the tropical fruit notes to harmonize with grapefruit soda.

Best For

• Introducing mezcal newcomers to artisanal production without extreme smokiness
• Building a home mezcal collection anchored by a solid Espadin expression
• Gifting to agave spirits enthusiasts exploring beyond mainstream tequila
• Craft cocktail experimentation with a mezcal that holds structure in mixed drinks

Frequently Asked Questions

What does Alma de Espadin taste like? It leads with earthy minerality and savory notes of portobello mushroom and green olive, transitioning into tropical fruit sweetness with a spiced, smoky finish. The overall profile is balanced between smoke, earth, and fruit rather than dominated by any single element.

How does Alma de Espadin compare to Alipus San Andrs? Both are Oaxacan Espadin mezcals from artisanal producers, but Alma de Espadin’s tahona-crushed production tends to yield a rounder, more mineral-driven character, while Alipus San Andrs often presents a brighter citrus and herbal profile. The ABV difference also matters Alma de Espadin at 45% delivers slightly more intensity than the typical 47% Alipus bottlings, though both sit in a similar quality tier.

Is Alma de Espadin good for sipping neat? Yes its 45% ABV is approachable enough for neat sipping while providing the concentration needed to appreciate the layered tasting notes. A copita glass and a few minutes of rest after pouring will reward patient drinkers.

Where is Alma de Espadin made? It is produced in Santiago Matatln, Oaxaca, Mexico, a small town at 5,440 feet elevation in the Sierra Madre Oriental mountains that has earned the unofficial title of the world capital of mezcal.

What foods pair well with Alma de Espadin? Grilled carne asada complements the smoky earthiness; fresh ceviche echoes the mineral and citrus undertones; aged Oaxacan cheese (quesillo) mirrors the savory mushroom notes; mole negro finds a natural partner in the spirit’s spice and complexity; and dark chocolate with chili amplifies the warm, lingering finish.

What sizes does Alma de Espadin come in? The standard format is a 750ml bottle, which is the most widely available size for this expression.

Is Alma de Espadin worth the price? Alma de Espadin positions as an accessible artisanal mezcal hand-crushed with a stone tahona, naturally fermented, and double-distilled in copper at a price point competitive with other small-batch Espadin mezcals. For drinkers seeking genuine traditional production without paying ultra-premium prices, it represents strong value within the category.

Why Alma de Espadin?

What separates Alma de Espadin from the crowded field of Espadin mezcals is the commitment to horse-drawn tahona milling a time-intensive process that many producers have abandoned in favor of mechanical shredders. This single production choice results in a noticeably rounder texture and more nuanced mineral character. Under the guidance of Joel Santiago and Don Tacho, every stage from earth-oven roasting through double copper-pot distillation remains hands-on and small-batch. For anyone building fluency in mezcal, this bottling serves as a clear and honest reference point for what artisanal Oaxacan Espadin can be.