This single-village mezcal is made in San Luis Del Roi, tucked away on super steep slopes in the mountains of Oaxaca (the name in Spanish translates to “our solitude,” which fits given the distillery’s secluded local). The region is extremely hot, so the Espadin ripens early and has very concentrated sugars. The pinas are roasted in pit ovens over mesquite and oak, fermented in open-air oak vats and then double-distilled in copper alembic stills.
How does it taste?
Let’s just say it took us a long time to find a Mezcal good enough to add to our mostly-American spirits collection, but this one was a no-brainer. It’s super smooth and only slightly spicy and smoky. Mostly, you’ll find bright citrus notes, fruity aromas, and a creamy texture. Great on its own or in cocktail.
48% alcohol by volume