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Your search returned 14 results
Produced in Santiago Matatlan, Oaxaca by Maestro Mezcalero Benigno Sánchez Gatica in 2014 from a field blend of Coyote (A. lyobaa), Tepeztate (A. marmorata), and Blanco (A. americana). Cooked in a conical earthen pit oven and milled using a horse-drawn stone tahona. Fermentation is completed naturally in oak tinas (vats). It was double distilled in copper pots and the heads of the run kept by the distillery and rested in glass for 9 years before bottling at 65% ABV. This is REAL puntas. Puntas are the high-ABV "heads" of the distillation run, the first c...
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The young teacher Luis Enrique Juárez is originally from San Agustín Amatengo in Ejutla, Oaxaca. Worthy heir to five generations of master distillers, his training in the art of making mezcal began in his childhood at the hands of his father Sergio Juárez, a journey of discovery and learning until he managed to consolidate his own brand: Gozona Mezcal, a Zapotec word meaning, "sharing from the heart." An expert in the use of copper refrescadera still, an original technique from his town, he create mezcals of great character and authenticity that capture...
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Village : Seccion Cuarta- Sola De Vega, Oaxaca Maestro Mezcalero: Gerardo Silva Ríos Roast: conical earth pit , 3 days Fermentation: wooden vats, native yeast, 5-7 days Still: copper alembic, single pass Water: natural spring water Wood source: Pine, Juniper, Live Oak Distillation Date: May 2021 Aged: 2 years in glass Batch total: 477 bottles
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El Sabelotodo "Espadin" Felix Cruz Santa Catarina Minas Uncertified Mezcal (750ml) (Previously $110)
From Santa Catarinas de Minas, Oaxaca this special-batch, Minero-style mezcal was previously unavailable in the US. Agaves are cooked in soil pits with guahulchile and eucalyptus, then dry-fermented for 14 days. When mold has developed, they are broken down by hand with machetes, rehydrated, and then hand-crushed with mazos (wooden mallets). After undergoing second and third fermentations, the juice is distilled two times in clay pots, then rested for three years. What results is a pleasantly smooth mezcal with subtle mineral notes and character that can...
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This exquisite mezcal is emblematic of this special region in the Sierre Del Sud. Roasted underground, crushed by hand and double distilled on small copper pots, the brand is committed to preserving the maguey and using low intervention methods to cultivate, while re-seeding in the wild. There's a reason they plant so much espadin beyond the yields and the quick maturity, it taste exceptional when done right. This fire cracker of an espadin at a cool 101 proof, is one of the finest examples of the now ubiquitous agave. Bold and briming with citrus fruit ...
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