Ensamble Mezcal

Ensamble mezcals combine two or more agave species — commonly Espadín with Tobalá, Madrecuishe, Tepeztate, Arroqueño or Barril. In the strictest sense the magueys are roasted, milled, fermented and distilled together, so the blend happens in the pit rather than in the bottle. Blending finished distillates is also practised and usually labelled as such.

Espadín tends to carry the body and sweetness while wild species add the top notes: the sharp green bite of Tepeztate, Tobalá's stone fruit and florality, Madrecuishe's dry mineral length. A good ensamble tastes deliberately composed, with more layers than any of its parts alone.

Ensambles also protect slow-growing wild agave. Stretching a small harvest of a fifteen-year maguey across a larger batch puts far less pressure on the hillside than a single-varietal run.