Papadiablo mezcal is a unique and complex spirit that originates from Oaxaca, Mexico. It is crafted with a blend of agave varieties, including the Espadin agave and three wild agave types – Madrecuishe, Bicuishe, and Mezicano. The name itself, Papadiablo, is quite intriguing as it translates to “Pope devil” in English, creating an enjoyable oxymoron.
The use of different agave varieties in creating Papadiablo mezcal adds depth and complexity to its flavor profile. The Espadin agave, which is the most commonly used agave in mezcal production, brings its characteristic sweetness and fruity notes to the spirit. On the other hand, the wild agave varieties like Madrecuishe, Bicuishe, and Mezicano contribute their own unique flavors and aromas, showcasing the diversity of agave species found in the region.
One of the fascinating aspects of Papadiablo mezcal is the artisanal production methods employed in its creation. Mezcal is traditionally made using age-old techniques, handed down through generations. The agave plants are harvested when they reach maturity, which can take anywhere from 7 to 30 years depending on the variety. The hearts of the agave, known as piñas, are then roasted in underground pits, imparting a smoky flavor to the mezcal.
After roasting, the piñas are crushed to extract their juices, which are then fermented and distilled. This labor-intensive process requires skill and patience, as it is crucial to balance the flavors and aromas of the different agave varieties. The resulting mezcal is a testament to the craftsmanship and dedication of the Mezcaleros, the skilled artisans who craft this spirit.
When it comes to tasting Papadiablo mezcal, one can expect a rich and complex experience. The smoky notes from the roasting process are evident, but each agave variety brings its own unique characteristics to the forefront. The Espadin agave adds sweetness and fruitiness, while the wild agave varieties contribute earthy, herbal, and sometimes even floral flavors.
In terms of the overall profile, Papadiablo mezcal can be described as full-bodied and well-balanced. It has a smooth texture with a lingering finish that leaves a pleasant warmth in the mouth. The combination of different agave varieties adds layers of complexity, making it an intriguing and enjoyable spirit to savor.
In my personal experience, I have had the pleasure of tasting Papadiablo mezcal on several occasions. Each time, I have been captivated by its unique flavor profile and the craftsmanship that goes into its production. It is a spirit that truly showcases the artistry and tradition of mezcal-making in Oaxaca.
To fully appreciate the nuances of Papadiablo mezcal, I recommend sipping it neat or with just a touch of water to unlock its flavors. The smoky notes are beautifully balanced with the natural sweetness and herbal undertones, making it a versatile spirit that can be enjoyed on its own or in cocktails.
Papadiablo mezcal is a complex artisan spirit from Oaxaca, Mexico, made with a blend of Espadin and wild agave varieties. Its name, which translates to “Pope devil,” adds a touch of intrigue to this already fascinating mezcal. With its rich and diverse flavor profile, Papadiablo mezcal is a testament to the craftsmanship and tradition of mezcal-making, offering a unique and enjoyable drinking experience.