This Mezcal is made using a local variety of Arroqueño
that has reached maturity of 15-20 years. In addition,
it is distilled by the “ancestral” method using clay pot
stills. Clay pot distillation is common in the Santa Ca-
tarina Minas community in Oaxaca and is a custom.
Clay pot stills do not use a condenser coil. While the
clay pot still is running, the steam from distillation in
the bottom pot rises into the upper chamber, where a
copper saucer sits, irrigated by a cold water stream.
The steam condenses on the bottom of the saucer and
collects on a plate that runs the collected condensa-
tion distillate out of the still. The small Clay pot still
also has a lower yield but is known for imparting a
soft, clay colloidal texture with a distinct mouthfeel.
 
Character: Dense and mineral-driven with pronoun-
ced clay and earth influence from olla de barro dis-
tillation. Bright citrus and tropical aromatics shifting
from light creamy caramel and lactic notes to roasted
nutty-coffee, layered with herbal and resinous notes.
The finish evolves from sweet-saline to gently tart
with cooling menthol, green peppercorn spice, and
persistent mineral-charcoal notes. An elegant expres-
sion balancing intensity with refinement.
 
 
Intensity: ❇ ❇ ❇
Smoke: ❇ ❇
Uniqueness: ❇ ❇ ❇
Complexity: ❇ ❇ ❇ ❇