Mezcalosfera, Espadin Mezcal Distilled with Sheep and Fruits

There is lamb in the still. This is pechuga, the celebratory format usually associated with turkey breast, made here with sheep instead: on a final distillation the meat hangs in the vapor path alongside seasonal fruit, and the spirit picks up a richness it can get no other way. The result is not meaty, exactly. It is rounder and denser, with a faint savory weight sitting under the smoke and orchard fruit, and a texture that coats. Mezcalosfera bottles it with its usual obsessive disclosure, so you know the agave, the maestro and the method rather than a marketing story. Serve it neat, small pours, no ice. This is a mezcal for occasions and for people who want to know what a still is actually capable of.