Casa Manglar Mezcal Espadin is an artisanal joven mezcal produced in San Juan del Rio, Oaxaca, Mexico from Espadin agave, Agave angustifolia. The agave used for this expression matures for approximately eight to ten years before harvest, giving the pinas time to concentrate sugars and develop pronounced vegetal and mineral character. Production follows traditional methods: the cooked agave is crushed by tahona, naturally transformed into a fermentable mash and distilled twice in copper pot stills. At 45% ABV, the mezcal retains a full aromatic profile without becoming overly heavy. The nose shows green apple, pear, cooked agave and sweet caramel, while the palate moves toward tar, roasted nuts, resin and caramel. The result is an expressive Oaxaca mezcal with sweetness, smoke, earth and a firm traditional structure.