Lokita Mezcal Artesanal 8 year old

“Mezcal” has its origin in Nehautl “Mezcalli”, which in turn is derived from the word “Metl”. It is a combination of Maguey and Ixcalli, which means cooked. Mezcalli refers to the cooked agave used as a meal by the Mesoamericans. In 1994, the Mezcal was recognized by the Mexican government as a Protected Geographical Indication, which includes certain municipalities from 9 of the 32 Mexican states.

The Espadin must be between six and eight years old to be fully grown and to be used in the production process. When the plants reach this age, they have enough sugar stored in the leaves. That sugar is actually intended to produce new flower stalks, which are then called quiote.

All Lokita's Mezcal is traditionally produced. Agave is cooked in pits rimmed with stones. Then ground in Tahona and distilled in small batches in pot stills. In Lokita they use Espadin and a number of other types of agave to create a wide range of delicious and high quality Mezcal.

Lokita's Mezcals are fermented using local, indigenous yeasts. The process takes place in barrels made from pine. The Maestro Mezcalero, Arturo Martinez, keeps a close eye on the process by regularly listening to, smelling, touching and tasting the mash. 

Colour: Clear, crystal-like.

Smell: Overcooked agave and smoky scents are immediately noticeable. There are subtle notes of mandarin, orange, cherry, pineapple, pear, a hint of cumin, pepper, and it all finishes with a hint of cinnamon.

Taste: Full bodied.

Finish: An elegant assemblage of citrus and fruit notes enveloping the agave flavour. Tones of pumpkin, pepper and cinnamon clearly linger. At the end you will taste notes of toffee.