History,
Proudly Mexican owned and operated, this one man show is the vision of maestro mezcalero Amando Alvarado Alvarez, who produces micro batches of mezcal in his village of Santa Maria Ixcatlán in Oaxaca. The mission is to preserve and extend the indigenous traditions, customs and ancestral techniques of this region and culture and through the production of this mezcal using the areas premium Papalote agaves he produces everything by hand, harvesting in the dry seasons at peak ripeness and fermenting in natural rawhides prior to a double clay pot distillation. The flavors are pure, direct and alive with a distinctive character that is the hallmark of great mezcal.
Tasting Notes,
Rawhide sack fermentation is a very old and rustic method, yeilding a variety of funky outcomes, but most commonly a leathery and very dry quality. Clay distillation also comes with it's own very distinct characteristics. Viscous and balanced, the palate has notes of barbecue, vanilla, and cream
Proudly Mexican owned and operated, this one man show is the vision of maestro mezcalero Amando Alvarado Alvarez, who produces micro batches of mezcal in his village of Santa Maria Ixcatlán in Oaxaca. The mission is to preserve and extend the indigenous traditions, customs and ancestral techniques of this region and culture and through the production of this mezcal using the areas premium Papalote agaves he produces everything by hand, harvesting in the dry seasons at peak ripeness and fermenting in natural rawhides prior to a double clay pot distillation. The flavors are pure, direct and alive with a distinctive character that is the hallmark of great mezcal.
Tasting Notes,
Rawhide sack fermentation is a very old and rustic method, yeilding a variety of funky outcomes, but most commonly a leathery and very dry quality. Clay distillation also comes with it's own very distinct characteristics. Viscous and balanced, the palate has notes of barbecue, vanilla, and cream
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