Pierde Almas Espadin Mezcal Joven, Oaxaca, Mexico

A single-agave mezcal from Oaxaca, made with 100% Espadín and bottled joven to let the agave’s cooked, herbal character lead. Its savory, gently smoky profile has enough strength and texture to sip slowly, while its brightness also works well in cocktails.

Product Details:

• Spirit Type: Mezcal Artesanal Joven
• Agave Composition: 100% Espadín (Agave angustifolia)
• Origin: Oaxaca, Mexico; the brand identifies maestro mezcalero Gregorio Velasco Luis in San Luis del Río
• Alcohol by Volume: Typically 49% ABV (98 proof); strength varies by lot
• Agave Maturation: Approximately 8–10 years before harvest
• Production: Underground oven roasting, tahona milling, natural fermentation in wooden tanks, and double distillation in copper
• Maturation: Joven; unaged

Sensory Description:

The aroma opens with cooked agave, fresh flowers, citrus, and a restrained curl of wood smoke. On the palate, roasted agave and fruit notes such as banana and plantain meet pepper, savory herbs, and a mineral, clay-like quality. The texture is smooth and full, with a dry, lingering finish of spice, earth, and light smoke. As with many small-batch mezcals, the exact proof and nuances can shift from lot to lot.

Producer Background:

Pierde Almas was founded by artist Jonathan Barbieri in collaboration with Oaxacan distilling families, with a focus on showcasing the region’s agave varieties and mezcal-making traditions. The brand identifies Gregorio Velasco Luis as the maestro mezcalero for its Espadín. Its hand-printed labels use fibers from the maguey plant, and the brand has described an agave reforestation program. Diageo acquired the brand’s intellectual property in 2018.

Serving Suggestions:

Pour neat at room temperature in a small copita or narrow tasting glass, and take time to notice how the agave, smoke, fruit, and savory notes develop. It also makes a characterful base for a Mezcal Margarita or citrus highball; use fresh lime or grapefruit and keep sweeteners restrained. Try it alongside grilled vegetables, citrus-marinated seafood, or Oaxaca-style mole.