21/10/2026
SPIRIT OF THE WEEK
This week we’re heading to Oaxaca, Mexico, to explore the remarkable diversity of traditional mezcal with La Medida, a producer dedicated to showcasing the distinctive character of agave and the craft of the mezcaleros who transform it.
Rooted in centuries of Oaxacan distilling tradition, La Medida works with both cultivated and wild agave varieties, each shaped by its own growing conditions, maturation and place of origin. The agave is slowly roasted in underground earthen pits, crushed using traditional methods, fermented in wooden vats and twice-distilled in copper pot stills. The result is a collection of mezcals that reflect the individuality of the plant, the land and the hands behind each expression.
This week, we’re featuring four distinct expressions, each offering a different perspective on the spirit.
Bicuishe brings a deeply earthy, savoury character, with fresh herbs, mineral notes, aniseed and smoky oak. Made from agave matured for 8–12 years, it finishes with a distinctive woody intensity.
Espadín, one of the best-known agave varieties, offers a brighter, more approachable expression. Fresh citrus, melon, mint and garden herbs meet a gentle, earthy smokiness, creating a lively and balanced mezcal.
Arroqueño, made from agave matured for 12–14 years, takes a richer, more warming direction. Caramel, almonds and baking spices give way to herbal nuances, with a long, earthy and woody finish.
Madrecuishe rounds out the collection with a more intense and distinctive profile. Floral notes of rose and cherry mingle with almond and subtle spice, followed by aniseed, mineral character and a pronounced woody finish.
Four expressions, four very different interpretations of agave, all grounded in the same respect for traditional mezcal-making.
A chance to discover Oaxaca through the spirit that has helped define it.
On by the glass… until it’s not!
