Ancestral Spirit
Family Crafted
Hijos de Zoila Espadín
Handcrafted, hand-numbered, and bottled at the source.
Hijos de Zoila Espadín is a bold expression of tradition and terroir, bottled straight from the heart of Oaxaca. Crafted with meticulous care, this mezcal is distilled to 48% ABV, offering a robust yet balanced profile. After a natural fermentation period of 7 to 9 days, the spirit develops deep smoky and earthy notes, rounded out by a subtle, organic sweetness that lingers on the palate. Each bottle is hand-numbered and filled at the source – honoring ancestral methods and the soul of the agave.
Espadín | 48% ABV
Tasting Notes:
Smoky | Earthy | Naturally Sweet
Fermentation: 7–9 days
Hijos de Zoila Mezcal is more than a spirit—it's a celebration of roots, culture, and artisanal craftsmanship.
The Mezcal – From Earth to Sip
Nestled by the riverbank in the Sierra Mountains, shaded by chicozapote trees, where wild flavors are born under tin roofs. “This is mezcal as our ancestors knew it. No shortcuts. No compromise.”
In San Luis del Río, tradition is not a trend—it is a way of life. Here, every maguey is patiently grown on steep hillsides kissed by the sun, hand-harvested with reverence, and slow-cooked in earthen pits fueled by local wood. The alchemy unfolds in clay or copper stills, where time and intuition guide each batch. This is where generations of maestros mezcaleros pass down knowledge through calloused hands and quiet wisdom, crafting spirits that hold the soul of the land. In every drop of Hijos de Zoila, you’ll taste not just agave—but memory, heritage, and the heartbeat of Oaxaca.
Mezcal's First Transformation
Where the Spirit Begins
The palenque is near the riverbank, just a 15-minute drive from the San Luis del Rio center. It runs through various towns in the sierra mountains. This charming, rustic place with tin roofs is nestled amidst lush vegetation and local trees including the ‘chicozapote’ tree that bears a unique fruit. Only growing in a few parts of Mexico, it thrives in tropical climates. The sweet, malty flavor is perfect for cooling off on hot Oaxacan days.
100% Maguey Espadín
(A. Angustifolia)
The Jimador's Harvest
Mezquite wood
Mezcal's Earth Oven
Crushed by Tahona
Agave Fermentation Vats
Hornos with mezquite wood
Well and river water used naturally via gravity system
Distilled in copper stills
Artisanal mezcal joven
This is mezcal as our ancestors knew it.
No shortcuts. No compromise.
Hijos de Zoila Espadín
Handcrafted, hand-numbered, and bottled at the source.
Hijos de Zoila Espadín is a bold expression of tradition and terroir, bottled straight from the heart of Oaxaca. Crafted with meticulous care, this mezcal is distilled to 48% ABV, offering a robust yet balanced profile. After a natural fermentation period of 7 to 9 days, the spirit develops deep smoky and earthy notes, rounded out by a subtle, organic sweetness that lingers on the palate. Each bottle is hand-numbered and filled at the source—honoring ancestral methods and the soul of the agave.
Specifications:
– San Luis del Rio, Oaxaca, Mexico
– Mezcal Artesanal joven
– Abel Nolasco maestro mezcalero
– 100% Maguey Espadín (A. Angustifolia)
– 48% AVB.
– 7 to 9 days fermentation (fermentation is faster due to the hot climate)
– Cooked in concave shaped “hornos” using predominantly local Mezquite
– Maguey crushed by TAHONA
– Distillation is by copper Alambique
– Well water source
* The Nolasco brothers built a very simple and rudimentary system through gravity that uses the same river water to cool the still in the distillation process.
Tips for the Best Experience
Room temperature is ideal.
Good company and storytelling make it better.
Respect the spirit, the land, and the hands that made it.
Tasting Menu
Espadín | 48% ABV
Tasting Notes:
Smoky | Earthy | Naturally Sweet
Fermentation: 7–9 days
🥃 1. Neat Sip (Traditional Style)
Glass: Clay copita or Mini-Shot
Experience: Pure flavor, no distractions. Sip slowly to feel the earth and smoke.
🍊 2. With Orange & Sal de Gusano
Pairing: Orange slices dusted with worm salt
Flavor Play: Sweet citrus + umami salt enhances the smoky character.
🍽️ 3. Culinary Pairing
Suggested Dishes:
Tlayudas with tasajo
Mole negro
Grilled veggies with corn tortillas
Why: The smokiness of Espadín complements rich, earthy foods.
🍹 4. Modern Cocktails
Smoky Margarita
Mezcal, lime, agave nectar, and orange liqueur.
Zesty with a smoky twist.
Oaxacan Old Fashioned
Espadín, agave syrup, Angostura bitters, orange peel.
Warm, herbal, and balanced.
Mezcal Negroni
Mezcal, sweet vermouth, Campari.
Bold and bitter meets smoke.
🧊 5. Mezcal Highball
Glass: Tall over ice
Mix: Espadín + sparkling water + grapefruit or lime peel
Refreshing and effervescent.
San Luis del Rio, Oaxaca
Where tradition, spirituality, and artisanal mastery come together in every bottle
Wear the Spirit
Limited-edition Hijos de Zoila shirt that captures the essence of our brand and the spirit of San Luis del Río. It’s just the beginning, but like our mezcal, we believe in starting with quality and intention. Stay tuned—more gear is on the way.
Contact us for purchase inquiries — our online store is coming soon!