Sombra Mezcal was created by winemaker and Master Sommelier Richard Betts in 2006 after his discovery of the magic of Oaxaca, Mexico. A lover of the good things in life, Richard made an immediate connection with the culture, the people, and the food & drink of Oaxaca. With Director General John Sean, Richard created Sombra as a celebration of a holistic, sustainable lifestyle. Honoring tradition with innovation and respect for the earth, Sombra La Via embraces the Oaxacan ideals of ‘te divierte’ (have fun), ‘sigue aprendiendo’ (keep learning), and ‘ama la terra’ (love the earth).
That's all it takes.
Espadin agave are hand-harvested on the steep slopes of the Oaxacan Sierra. The agave hearts are buried in an earthen pit where they slowly roast over hot rocks. The agave are then crushed by a mechanical limestone tahona, fermented with only native yeast, and expertly distilled. The byproducts of the distillation are then up-cycled into adobe bricks to rebuild earthquake damaged homes.
Sombra Mezcal is a truly handcrafted spirit that respects the traditions of Oaxaca, while elevating production methods to be sustainable and responsible for the local environment and local economy.
One must do good while trying to do well. If we are to honor our communities as well as the land, we must pave the way for healthy, responsible growth by fostering practices that take care of Oaxaca, a place and a people that many of us have come to deeply love. Sombra Mezcal donates at least 1% of sales to certified environmental charities and local educational initiatives in Oaxaca, Mexico. Some of our production updates include:
Sombra Mezcal is a proud member of 1% For The Planet, donating at least 1% of sales to certified environmental charities and local educational initiatives in Oaxaca, Mexico.