Espadin Joven
Born from the quest of old friends for an authentic artisanal mezcal, we are proud to introduce Sueño de Alden - Espadin Joven
On the path of our exploration, we discovered a liquor that embodies the spirit of Sueño de Alden. One that manifests itself during nights where memories and friendships are created. Its smoky touch gently wraps subtle vegetal and citrus notes that take you on an adventure created by 5 generations of mezcaleros.
With this mezcal, we hope to transcend borders because we believe that the journey is actually the destination, and that destination is Sueño de Alden.
Tasting notes:
On the nose, slight notes of caramel which then give way to citrus scents as well as a smoky touch which gives us the impression of biting into a piece of freshly cooked agave. Can be enjoyed very well on its own or in a more sophisticated cocktail.
Maestro Mezcalero _________________________ Pedrito Martinez Jimenez
100% Maguey____________________________ Espadin Joven
Roasted_______________________________ Conical Earth Oven - 3-5 days
Extraction ______________________________ Stone Tahona Process, Horse
Distillation _____________________________Double distilled in copper alembic
ABV ___________________________________ 42%
Production process
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Harvesting
The first step is to harvest the raw material for mezcal: agave. She is harvested when the plant reaches maturity, that is to say when its heart concentrates the higher sugar content, which happens after 7 to 10 years. A seasoned mezcalero knows by eye when the cut should be made. Using a machete, a big hammer and an axe, he dig up the agave then remove the leaves to only keep the heart of the agave, called “pinas”. This step takes about three days.
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Cooking
The agave hearts are stewed in order to extract the fructans: sugars fermentables from their starch-rich flesh. They are cooked with a technique that is used for thousands of years, either in a hole dug in the ground. This oven can contain on average two to three tons of agave in order to obtain between 200 and 300 liters of mecal. The proportion is about 10 kilos of agave for 1 liter of mezcal. The logs used must be carefully chosen because the smoky notes vary in intensity according to each type Of wood. This step takes about seven days.
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Fermentation
The fibers rich in fermentable sugars are deposited in barrels of wood and mixed with spring or well water. Fermentation lasts between five days and one week. It is strongly influenced by the natural environment of each distillery. The taste depends on the fermentation time. In colder regions, fermentation can last several weeks. What's Happening: Natural Yeasts and Microorganisms slowly transform the sugar into alcohol and then into carbon dioxide, until the must stop producing bubbles. This step takes about seven days.
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Distillation
Distillation is the last step in making mezcal. She gets
in a copper and clay pot still that allows solid residues to be removed, to separate alcohol from the water and to concentrate the low level of alcohol contained in the must from the fermentation. Two distillations are necessary to obtain mezcal. The original wort has a percentage of alcohol has 4 to 9%. During the first distillation, its volume is between 20 and 30%, then between 30 and 80% during the final distillation. The second distillation is where the master mezcalero can truly express the full extent of his talent and know-how. This step takes about five days.