Madre Mezcal Espadín is our gateway to Oaxaca on the agave list at Camp West, the 21-and-over cabin-inspired cocktail bar and restaurant in the West Seattle Junction. A certified artisanal mezcal made by a mezcalero family in the hills of Oaxaca, this single-agave Espadín bottling is gently smoky, approachable, and beautifully made. For guests in West Seattle who are curious about mezcal but wary of anything too intense, this is exactly where we point them.
About the Producer
Madre Mezcal is produced by a mezcalero and his family in Oaxaca, made by hand in the traditional artisanal style. The brand is known for a clean, accessible take on mezcal that respects old methods while staying friendly to newcomers. Alongside its well-known Espadín-and-Cuixe blend, Madre offers this single-agave Espadín expression, giving you the chance to taste Espadín on its own.
Agave & Region
This bottling is made from 100% Espadín, the most widely grown and traditional agave used for mezcal. It comes from Oaxaca, the heartland of mezcal production. In the artisanal style, the agave is roasted in an earthen pit oven, which is where mezcal gets its signature gentle smoke, then crushed, fermented with wild yeast, and distilled in copper. The result is a true expression of place and craft.
Tasting Notes
Madre Espadín is smoky but restrained, never aggressive. The nose offers roasted agave, soft peppercorn, and dry smoke with a hint of baked earth, along with notes of banana and orange oil. On the palate it is smoky and earthy with a touch of vegetal sweetness, finishing clean. It is balanced and inviting, an ideal introduction to what mezcal can be.
How to Enjoy It at Camp West
Tradition says to sip mezcal slowly and neat at room temperature, in a small glass, letting the smoke and earth unfold; that is our first recommendation. It also makes a wonderful smoky margarita or a mezcal twist on a classic cocktail if you would rather have it built. A pour is $11. Tell your server you want to explore mezcal and we will guide you.
FAQ
What is Espadín? Espadín is the most common and traditional agave variety used to make mezcal. It produces a balanced, approachable spirit, which is why it is a great starting point.
Why is mezcal smoky? The agave is roasted in earthen pit ovens before distillation, and that underground roasting is what gives mezcal its characteristic smoky flavor.
Come discover it. Book a table at Camp West, browse the full tequila & mezcal list, or see everything on the beverage menu.