Mezcal Marca Negra sticks to small batch, traditional production methods that have been passed down from one generation to the next. It starts with the hand-picked agave plants. The piñas (hearts) are slowly cooked in earthen pit ovens with mesquite-heated stones. The cooked agave are then crushed, usually by a large stone wheel and put to ferment with spring water in wooden vats. Fermentation occurs naturally through airborne yeasts, this process can take weeks to complete. The mash is then twice distilled to proof in copper pot stills. For the Ensemble bottling they blend wild Espadin, Madrecuishe, and Biciushe from Santa Maria La Pila and Miahuatlan in Oaxaca, harvested at 9 - 14 years. Double distilled in copper pots by Maestro Mezcalero Alberto Ortiz.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 4 parsed reviews.
This is earthy, herbal, spicy, smoky goodness!! The nose is herbal and earthy with bit of a nice burnt tire note. Nice oily mouthfeel with a spicy, peppery delivery and moderate to heavy smokiness. The finish is medium to long
Clear white body medium legging. Spicy smokey salty aroma. Smokey salty spicy flavor. Medium light body moderate warming. 7/3/8/3/15 3.6
Very smooth, strong smoked banana or plantain, very rich, full bodied and very well structured. Love at first sip!
Got some smokiness, a bit peppery, quite tasty overall
Closest flavor profiles across the whole catalog.
