NOM-F426D · Mezcal & agave spirits
Miel de Tierra Salmiana Mezcal
Mezcal · Mexico · 40% ABV · 750 ml
$214.99 USD
In stock
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Option: Single bottle · 750 ml
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About this bottle
A mezcal from Mexico, Miel de Tierra Salmiana Mezcal is part of the Spirit Hives spirits selection. It is bottled at 40% ABV, in a 750 ml bottle. Producer tasting notes — on the nose: The wild and sophisticated nose of this mezcal doesn’t feature smoke, but has loads of delicious exotic cinnamon spice and ripe mango the fruit; on the palate: The palate continues with clean flavors and a doubling down of delightful spice. The lack of smoke gives the wild agave plenty of opportunity; finish: The lack of smoke gives the wild agave plenty of opportunity to take center stage and its pungent flavors are felt resonating in the gently sweet and mineral finish.
Tasting notes
- Nose
- The wild and sophisticated nose of this mezcal doesn’t feature smoke, but has loads of delicious exotic cinnamon spice and ripe mango the fruit.
- Palate
- The palate continues with clean flavors and a doubling down of delightful spice. The lack of smoke gives the wild agave plenty of opportunity.
- Finish
- The lack of smoke gives the wild agave plenty of opportunity to take center stage and its pungent flavors are felt resonating in the gently sweet and mineral finish.
Product facts
| Producer / brand | NOM-F426D (derived from the product title) |
|---|---|
| Style | Mezcal |
| Category | Spirits › Mezcal & agave spirits |
| Country | Mexico |
| Alcohol | 40% ABV (80 proof) |
| Bottle size | 750 ml |
| Age statement | No age statement |
| Pack | Single bottle |
| Collections | $100 – $250 |
| Product ID | sh-ca-5007422128266 |
| GTIN / MPN | Not supplied by the producer record |
Serving & pairing
Serve neat at room temperature with an orange slice. Its smoke works with grilled vegetables, mole and salty cheeses.
What is the difference between mezcal and tequila?
Tequila is a type of mezcal in the broad sense, but legally they are distinct: tequila uses only blue Weber agave from specific regions and usually steam-cooked agave; mezcal can use dozens of agave varieties, mostly from Oaxaca, and the agave is typically roasted underground, giving smoke.
