Espadin This espadin is not like the rest. Many of the plants are grown on community land in the same village that the mezcal is made, which is rare in agave spirits production. Maestro mezcalero Diego has cultivated thousands of plants himself. They are large, pristine examples of espadin. The dedication in the field shows in the flavor. It smells of papaya, and roasted tropical fruits. the palette is lively with notes of grapefruit skin, and black pepper. It has a long tingling finish which is one of the indicators of a well-made traditional Mezcal. For sipping, or to take Mezcal cocktails to a higher level of quality.

Tobala This is a wild variety of agave that can also be cultivated with ease often with little discernable change in quality. The ones grown on the Martinez family land normally take 7-12 years to mature. Some of the plants are cultivated, but most are harvested wild from the forest. Tobala is known for producing round Mezcales with flavor notes that Dos Pasiones Tobala delivers–– vanilla, butter, caramel, and apple. This expression has a serious side that is smoky with warm spice notes and a tar like minerality that reflects the black mountain soil the plants grows in.  It is a cerebral drink with a very long finish, great for sipping on cold evenings.

Tepextate Also, a wild variety, but very different from Tobala. They are difficult to cultivate in quantity because they need space to thrive, grow very large, and take a very long time to mature. Diego and his team harvest Tepextate anywhere from 12 years to 20 based on their discretion. Tepextate is known for flamboyant, fruit forward Mezcales. The one from Dos Pasiones shows an elegant restraint. While it still has many notes expected of Tepextate such as ripe tropical fruits, coffee, and pineapple, they don't come across as overly sweet, allowing the aromas of roasted peanuts and wild herbs to enter the palate and balance out a glowing, easy to enjoy Mezcal. This is the after-dinner drink that will keep the party going.