Salvadores Tamarindo y Chiles Mezcal

Salvadores Tamarindo y Chiles Mezcal is a flavored espadín expression from Oaxaca that infuses roasted agave distillate with tamarind and dried chiles, delivering a savory-sweet profile uncommon in the mezcal category. The base spirit is double-distilled from eight-year-old Agave angustifolia in copper pot stills, then macerated with fruit and spice to build complexity without obscuring the vegetal backbone. This is not a liqueur—it remains dry, herbaceous, and structurally mezcal, with the botanicals acting as accent rather than mask. Salvadores Mezcal produces this expression in Oaxaca using traditional methods: earthen-pit roasting to coax smoke from the agave hearts, tahona crushing to extract juice, and wild fermentation before the copper-pot double distillation. The eight-year maturation of the espadín plants concentrates sugars and vegetal character, which the distillers preserve even after infusion. After distillation, the spirit is macerated with tamarind and dried chiles, a technique that layers acidity and heat without masking the roasted-agave core that defines the palenque's work. On the nose, expect dried chiles and a subtle sweetness that doesn't tip into candy. The palate opens with roasted agave, then shifts to bright tamarind and a medium-intensity vegetal note that lingers long after the sip. The finish is dry and warming, with a light smokiness threading through the chile heat. Pair this with grilled lamb or pork tacos, mole negro, or sharp aged cheese—it cuts through fat and holds up to bold seasoning. It also works in a mezcal Margarita variation where you want spice and tang without adding syrups. In stock at Off Premise in Lincoln Park.