• Mezcal produced in Soledad Salinas Quiatoni, Oaxaca
• Maestro Destilador Armando Martínez
• 100% Espadín (Agave angustifolia)
• Cooked in a conical stone pit oven using mesquite and tepehuaje (great leadtree) wood
• Milled using a traditional stone tahona
• Open fermented 8–10 days in a wooden vat using well water
• Distilled twice in a copper alembic still
• A citrus-driven nose of lemongrass, green papaya, palo santo, lime oil, and a hint of licorice root transitions to a high-toned palate bursting with sweet orange, ripe kiwi, grapefruit peel, and saltwater taffy with notes of orange blossom, yuca, and acai berry on a dry, faintly floral finish
• 49% ABV

For their core mezcal, Borroso has chosen a consistent production of Espadín from Zapotec mezcalero Armando Martínez. Cultivated with his family on a 40-hectare estate in eastern Oaxaca, Armando’s mezcales are dry, citrusy, slightly herbaceous, and highly approachable despite the stronger proof—ideal for neat sipping and cocktails alike!