Gracias a Dios Espadín Reposado is a lightly aged mezcal from Santiago Matatlán in Oaxaca, Mexico, bottled at 45% alcohol in a 750ml bottle with a cork.
Gracias a Dios was founded in 2012 with fourth-generation maestro mezcalero Oscar Hernández. Eight-year-old espadín is roasted in a pit oven over oak and mesquite, crushed by a horse-drawn tahona, fermented with wild yeast in pine tubs and distilled twice in a copper alembic. The mezcal then rests three to four months in new American oak.
VinePair (Tim McKirdy) gives it 94 points, finding the short barrel time softens the smoke and adds depth to a sweet, fruity palate. Wine Enthusiast (Kara Newman) gives it 90 for vanilla, cigar wrapper and buttery almond, and the Beverage Testing Institute 88.
Reposado mezcal is rare; this one is a good bridge for tequila drinkers.
Sip it neat, or use it in a mezcal old fashioned.
Shop more mezcal and all tequila and mezcal, with Brooklyn pickup and same-day delivery across NYC.
Gracias a Dios Espadín Reposado is a lightly aged mezcal from Santiago Matatlán in Oaxaca, Mexico, bottled at 45% alcohol in a 750ml bottle with a cork.
Gracias a Dios was founded in 2012 with fourth-generation maestro mezcalero Oscar Hernández. Eight-year-old espadín is roasted in a pit oven over oak and mesquite, crushed by a horse-drawn tahona, fermented with wild yeast in pine tubs and distilled twice in a copper alembic. The mezcal then rests three to four months in new American oak.
VinePair (Tim McKirdy) gives it 94 points, finding the short barrel time softens the smoke and adds depth to a sweet, fruity palate. Wine Enthusiast (Kara Newman) gives it 90 for vanilla, cigar wrapper and buttery almond, and the Beverage Testing Institute 88.
Reposado mezcal is rare; this one is a good bridge for tequila drinkers.
Sip it neat, or use it in a mezcal old fashioned.
Shop more mezcal and all tequila and mezcal, with Brooklyn pickup and same-day delivery across NYC.
