-
-
Maestro Mezcalero: Gonzalo Martinez
-
Village: Santiago Matatlán, Oaxaca
-
Distillation Date: January 2023
-
Proof: 97.16 Proof
-
Agave: Espadín (Angustifolia)
-
Oven: Conical Earthen Pit
-
Wood used: Pine & Mesquite
-
Grind: Tahona
-
Fermantation vat: Encino Oak
-
Yeast: Natural Wild Yeast
-
Water Source: Well water
-
Still: Clay Pot
-
Distillations: Two
Made from 100% Espadín that has been roasted in an earthen oven, milled using a traditional stone tahona, fermented in wooden vats, and distilled using a traditional clay pot still. Fresh Oaxacan cacao made by Gonzalo’s sisters is added on the second distillation run.Oaxaca is famous for its chocolate and with good reason! The aroma of this spirit transports you to a roadside comida in Matatlán, the scent of hot cocoa rising to meet you long before you even get your nose to the glass.
