The name Papadiablo is made from the union of two opposites that complement each other to make a whole unity. This is represented in two cards from the Tarot, ŇThe PopeÓ and ŇThe DevilÓ (El Papa and El Diablo). Made in Miahuatlan, Oaxaca, this mezcal is made with Agave espadin, bicuishe, madrecuishe, and mexicano.
Nose: Herbal sage and rosemary with citrus notes.
Taste: Earthy cinnamon spice and honeyed pears.
Finish: Minty with pine forest notes.
Overall: Invigorating and almost refreshing.
Such an exquisite blend of agave will be appreciated by most mezcal fans. Make sure to share this with friends who will understand what they are drinking.
If the person you’re buying for is a fan of the Papadiablo Especial, you could also try Bruxo No.2, GEM&BOLT or Pensador.
The literal translation of mezcal is ‘oven-cooked agave’, the only real difference between mezcal and Tequila is that mezcal is not regulated to the 5 states, like Tequila is. It is predominantly made in the southern state of Oaxaca and unlike Tequila it can be made from any type of agave plant native to Mexico, but not blue. It is categorized from blanco, through to extra añejo in the same way Tequila is and has grown massively in popularity recently. The production and ageing, all the way through to the bottling is generally the same as Tequila.
Don Alberto Ortiz.
ABOUT THE DISTILLERY
Everything at this distillery is done to keep it as clean as possible, including crushing the cooked agave by hand with sledge hammers to avoid having horses pull the Tahona around the distillery.
ABOUT THE LIQUID
For Papadiablo Especial, All the agave varieties are cooked together in a conic stone oven before being crushed and fermented naturally. Distilled twice in copper alembic stills, the alcohol is adjusted with the tails before being bottled at 47.7% abv.
Agave espadin, Agave bicuishe, Agave madrechuishe, Agave mexicano.