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Espadín
The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers.
Mexicano
The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth.
Barril
This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.
We use an artisanal approach toward production in order to
create an unadulterated style of mezcal. In keeping with the
200-year-old tradition, the agave hearts are cooked in
earthen pit ovens, later to be crushed and mashed by a stone
tahona wheel turned by a horse. Without the addition of
artificial yeast, open-air fermentation allows the sugars to
ferment utilizing naturally occurring yeast. The mezcal is
then purified through a double distillation process.
Taste
Balanced aromas of fruit and spice greet the nose with notes
of pear, green apple, allspice and vanilla. Barril is prominent
in the mouth with lime zest, along with flavors of stone fruit
and green pepper. The warm viscous finish of the Mexicano
features a touch of minerality. This is a light and easy
sipping mezcal, which will delight and surprise you with its
complex lingering finish.
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