Gracias a Dios Gin was developed by students at Oaxaca State University. This spirit is somewhat unique as it’s made with agave Espadin, like the majority of other mezcals. Aside from a few differences, this spirit is made using the same process as any other mezcal. Distillation is one of the key differences. Gracias a Dios Gin is triple distilled, and during the additional third distillation, thirty-two hand picked botanicals are added to the liquid. A touch of juniper prevails over the other flavors, although notes of citric and fresh herbs arise from this as well.
The Gracias a Dios Espadin uses 8-year old agave Espadín, two times distilled, and aged 4 months in American oak. It has flavors of wood and spicy oak, wild herbs, and citrus pith. Spice, controlled smoke and oak, minty and fruity; more spice and rising oak. Balanced and fragrant, with nice earthy notes, good palate development, a nice array of fruit and smoke, spice and controlled oak.
Gracias a Dios Tepextate is made with 25-year old wild agave. Agave Tepextate has a lot of character in its aftertaste and deeply complex flavor. It has hints of minerals, grapefruit, and lime among slight touches of moist earth. This Mezcal has a relaxing taste that goes wonderfully with pastas and red meat.
Gracias a Dios Cuixe is made with agave Cuixe that takes 15 years to mature. This agave is fairly unique as it grows in an elongated pina that can stand up to 6 feet tall. This mezcal has strong notes of moss and moisture on the nose. It has a persistent taste of clove, white pepper, cinnamon, and apples.
Gracias a Dios Tobala is made with 15-year old Tobalá that is distilled two times. It is vegetal and funky, with rubber notes of smoke and peat; deep and long, nuanced, engaging; smoke rising in strength. It is balanced and complex on the palate, with integration of discreet fruit and spice, and a hint of lime skinlate. It has a vegetal/herbal at fade, with good agave tones and profile; long finish, spicy and deep, minty and slightly tropical.