History,
Mezcal produced in Santiago Matatlán, OaxacaMaestro Mezcalero Gonzalo Martinez Sernas
Made from 100% Espadín (Agave angustifolia) matured between 6–12 years
Cooked in conical earthen pit oven using pine and mesquite wood
Milled using traditional horse-drawn stone tahona
Fermented in Encino oak vats (tinas) using proprietary well water
Traditional pechuga distilled twice using a traditional clay pot Filipino still
The second distillation sees the addition of rabbit saddle (conejo) plus apple,
cinnamon, banana, pineapple, orange, and wild fruit
Rested 26 months in glass
48.36% ABV (ABV may vary batch to batch)
Tasting Notes,
The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit; the palate has stunning notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin
Mezcal produced in Santiago Matatlán, Oaxaca
Made from 100% Espadín (Agave angustifolia) matured between 6–12 years
Cooked in conical earthen pit oven using pine and mesquite wood
Milled using traditional horse-drawn stone tahona
Fermented in Encino oak vats (tinas) using proprietary well water
Traditional pechuga distilled twice using a traditional clay pot Filipino still
The second distillation sees the addition of rabbit saddle (conejo) plus apple,
cinnamon, banana, pineapple, orange, and wild fruit
Rested 26 months in glass
48.36% ABV (ABV may vary batch to batch)
Tasting Notes,
The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit; the palate has stunning notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin
Overall Rating
0 out of 5 Based on 0 Review
