Cucharillo con Espadín
Agave Spirit
Various States, Mexico
49% ABV
Surely one of the first batches of Cucharillo (Dasylirion Sp.) to leave the community of San Luis Amatlán, certainly to reach Europe. With just 39 litres ever made, it's one to be savoured.
VAT included. Free delivery on orders €50+
tasting notes
Mandarin
Fresh
Saline
Grassy
Mineral
Masa
Flavour Intensity
Suggested Use
On its Own
What's in it
- Maguey Cucharillo
- Maguey Espadín
Tasting Notes
- Mandarin
- Fresh
- Saline
When you smell this rare expression of Cucharillo con Espadín there's initial mandarin on the nose, with a fresh salinity that can be expected from San Luis Amatlán.
- Grassy
- Mineral
- Masa
When you taste this micro Cucharillo con Espadín batch you get grassy dry straw on first sip, reminiscent of sotol from the north. Super mineral in the mid-palate. Go back in for another nose and it’s turned into fresh masa before being pressed into tortillas.
Flavour Intensity
Various States, Mexico
Sin Gusano’s products come directly from micro-scale independent family producers all over Mexico. To date we have bottled liquids from the states of Oaxaca, Puebla, Michoacán, San Luis Potosí, Durango, Coahuila... and counting.
Frequent Flowering
As opposed to agaves, which flower just once before dying, dasylirion plants flower once every few years, after which the plant can continue to grow. This is quite exciting from a sustainability perspective, as it means seeds can be collected from a plant before it dies. Whereas an agave must be harvested before going to seed to be good for mezcal.
Small Batch Excellence
Distillation was in October 2020. After proofing with heads and tails (puntas y colas) the final yield of the batch was 45 litres. We’ve had it resting in glass for two years, and now here it is!
The Brains Behind It
The Sin Gusano Project
The Sin Gusano Project was conceived after an influential initial trip to Mexico in 2016. Disillusioned with a world driven by over-consumption of poor quality products, and the financial system that facilitates it, Jon left a career in financial services behind to travel for some months in Southern Mexico. While developing a taste for the local spirits, Jon became fascinated by their incredible diversity, their heritage production techniques, and their ties to a culture more sustainable and in balance with the natural world than the one he just left behind.
More on the Brand
Jon Darby
