| Description | 1Liter
A mezcal made for cocktails, mineral, bright, grown and produced in Ejutla la Noria. | 750ml
A terroir-driven testament to time spent maturing in Sierra Sur. Made for sipping. | 750ml
With only 800 bottles produced, this scarce, 15+-year-old agave is dry, tropical fruit-forward and made to be shared with good conversation. | 750ml
A well-rounded, approachable mezcal for those finding their way in the mezcal category. |
| Content | Tasting Notes: Green, Vegetal, Smoke, Earth, Spice, Mineral, Dry
Batch/Quantity Information: ~5000 Liters
Maestro: Juan Pacheco Santos
Location: Ejutla La Noria Sec 13 - grown, harvested, crushed, fermented, distilled.
ABV/Proof: 44% - 88 Proof
Roast Time: 60 hours
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)
Wood Type: Huamuchil
Maturation Time (Agave Angustifolia): 7 years
Crush Type: Bull Pulled Stone Tahona Wheel
Fermentation Time: 8 - 10 days (temperature dependent)
Fermentation Tank: Wood - Cypress - Sabino or Ahuehuete
Double Plated Copper Pot Still: One Distillation
Terroir Notes: Our Cypress fermentation tanks within our palenque are surrounded by tropical fruit trees endemic to Ejutla. These trees shed their yeast and pollen with add nuance and yeast strains into the fermentation process.
NOM: 0685X
Format: 1 Liter | Tasting Notes: Citrus, Jalapeno, Smoke, White Pepper, Mineral, Earth, Salt
Batch/Quantity Information: ~1500 Liters
Maestro: Celestino Sernas
Location: Santiago Matatlan, Oaxaca
Agave Origin: Sierra Sur, Oaxaca
ABV/Proof: 40.2% - 80.4 Proof
Roast Time: ~100 Hours
Resting Time (between cook and crush): 72 hours (shaded)
Roast Type: Traditional horno (earthen oven)
Wood Type: Oak
Maturation Time (Agave Marmorata): ~16 years
Crush Type: Donkey Pulled Stone Tahona Wheel
Fermentation Time: 11 - 13 days (temperature dependent)
Fermentation Tank Type: Wood - Pine
Copper Pot Still: Double Distillation
Terroir Notes: the oak fermentation tanks are surrounded by a robust garden filled with lush flowers and fruits.
NOM: 0685X
Format: 750ml | Tasting Notes: Tropical Stone Fruits, Floral, Smoke, Citrus Rind, Black Pepper, Earth
Batch/Quantity Information: ~580 Liters
Maestro: Juan Pacheco Santos
Location: Ejutla La Noria Sec 13 - grown, harvested, crushed, fermented, distilled.
ABV/Proof: 46% - 92 Proof
Roast Time: 72 hours
Resting Time (between cook and crush): 1 hour
Roast Type: Traditional horno (earthen oven)
Wood Type: Huamuchil
Maturation Time (Agave Oaxacensis): 11 years
Crush Type: Bull Pulled Stone Tahona Wheel
Fermentation Time: 8 - 10 days (temperature dependent)
Fermentation Tank: Wood - Cypress - Sabino or Ahuehuete
Double Plated Copper Pot Still: One Distillation
Terroir Notes: the fermentation tanks/palenque are surrounded by fruit trees in which its yeast/pollen add nuance and yeast strains into the fermentation process.
NOM: 0685X
Format: 750ml | Tasting Notes: Floral, Smoke, Mineral, Dry, Earth, Green
Batch/Quantity Information: 400 liters per batch
Maestro: Erasto Hernandez Martinez
Location: Tlacolula de Matamoros, Oaxaca
Agave Origin: Tlacolula de Matamoros, Oaxaca
ABV/Proof: 40.2% - 80.4 Proof
Roast Time: ~72 Hours
Resting Time (between cook and crush): 15 days
Roast Type: Traditional horno (earthen oven)
Wood Type: Oak
Maturation Time: Espadin - (Agave Angustifolia): ~7 years
Maturation Time: Cuishe - (Agave Karwinskii): ~9 years
Crush Type: Donkey Pulled Stone Tahona Wheel
Fermentation Time: 8 days (temperature dependent)
Fermentation Tank Type: Wood - oak
Copper Pot Still: Double Distillation
Terroir Notes: Erasto roasts the pinas with a 40lb bag of chilies including pasilla, ancho, guajillo.
NOM: 0685X
Format: 750ml |
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