Dos Pasiones
ABOUT:
Dos Pasiones Mezcal is a deeply rooted, family-owned brand hailing from the high-altitude, mineral-rich village of Santa Maria Albarradas in Oaxaca. For over 70 years, the Martinez family—currently led by the legendary nonagenarian patriarch Don Epigmenio Martinez Perez and his son Diego Martinez Juarez—has been meticulously handcrafting artisanal spirits. Operating under the philosophy that "the best things in life always take time," the family patiently waits anywhere from 7 to 20 years for their agaves to reach peak maturity. Fiercely protective of their terroir, they refuse to use chemical techniques to rush production or maximize yields. Instead, they rely on the hearty mountain soils and natural spring waters of their land, utilizing strictly traditional methods: roasting in stone-lined earthen pits, crushing with a tahona, fermenting in open-air wooden tanks, and distilling in small copper pots to produce pure, small-batch spirits that capture the authentic soul of their village.
WEBSITE:
MEZCALS OFFERED:
Espadín: The staple of their collection, cultivated from agaves harvested after 7 to 8 years of growth across the various soils of the region, which adds distinct strength and complexity. The aroma is vibrantly tropical, leading with inviting scents of fresh papaya and sweet roasted fruits. On the palate, it delivers a bright, zesty profile of grapefruit skin, wild herbals, and a lively kick of black pepper, culminating in a long, pleasantly tingling finish.
Tobalá: A premium, exclusive expression crafted from wild agaves that take 7 to 12 years to mature. Because the Tobalá plant is naturally small, it requires a considerable, labor-intensive batch to produce a successful harvest. It boasts a beautifully complex nose filled with nutmeg, baking spice, apple skins, camote (sweet potato), and ripe crushed pineapple. The tasting experience is round and buttery, offering mellow roasted agave, fresh pine, and a light, earthy smoke that stretches into a wonderfully long-lasting flavor.
Tepeztate: Sourced from massive wild agaves that grow precariously between the rocks and cliffs of the village mountains. Despite their large size, the dry, arid conditions mean they yield very little nectar, taking 12 to 20 years to fully mature. The nose is incredibly fruity and botanical, bursting with tropical berries, watermelon rind, sweet herbs, and mineral soil. On the palate, it reveals ripe tropical fruit, green bell pepper, coffee, and roasted peanuts, balanced by hints of vanilla and a mildly spicy orange zest, leaving a long, mouthwatering finish.
Jabalí: Crafted from an infamously rebellious wild agave that takes 8 to 10 years to mature among the rocky terrain. Because Jabalí expands violently during fermentation, it requires tremendous patience and expertise, prompting a careful triple-distillation process. The aroma is fascinating—featuring pine, tropical pineapple, red clay earthiness (almost metallic), and toasted corn. The remarkably viscous, silky palate offers sweet melon that quickly turns sharp and spicy, layered with notes of wet soil, salted mango, roasted banana skin, and a lingering, sweet cinnamon finish.
Cuishe: A brilliant representation of wild Oaxacan terroir, this small-batch expression delivers the signature green, herbal complexities of the Cuishe plant. It is exceptionally balanced and approachable, providing a slightly dry, vegetal flavor profile accented by delicate, sweet floral notes and a very gentle, beautifully integrated smokiness.