DONA VEGA MEZCAL ESPADIN

DONA VEGA MEZCAL ESPADINDoa Vega was founded by Andrea and Sonya after studying traditional production with Oaxacan palenqueros. Their Espadn agave grows in volcanic soils at elevation, maturing 79 years before harvest. Pias are hand selected, roasted in underground earthen pits, then fermented with wild yeasts and triple distilled in copper pot stills a process that strips heavier compounds while concentrating agave sweetness. The result is light smoke, white pepper, and

Doña Vega was founded by Andrea and Sonya after studying traditional production with Oaxacan palenqueros. Their Espadín agave grows in volcanic soils at elevation, maturing 7–9 years before harvest. Piñas are hand-selected, roasted in underground earthen pits, then fermented with wild yeasts and triple-distilled in copper pot stills — a process that strips heavier compounds while concentrating agave sweetness. The result is light smoke, white pepper, and herbal lift on the nose, with cooked pineapple, citrus peel, and a clean, smooth finish.