Fire, Rock, Earth
That's all it takes.
Sombra Mezcal is made from Espadín agave, 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.
In the mountains near San Juan and San Luis del Rio near Oaxaca, we harvest Espadín agave at elevations up to 8,000 feet. We believe that elevation is key and have found the higher we go in the Sierra, the more elegant the resultant spirit.
Once the agave reach maturity, they are harvested and the piñas (agave hearts) are baked for four days in rock-lined pits over hot rocks, heated by intense oak fire.
After roasting, the baked piñas are
crushed under a large limestone wheel
called a tahona.
The crushed & roasted agave is placed in wooden vats and fermented with wild yeasts (no chemical accelerants) for 8 days. The fermented agave juice & fibers are distilled twice in copper pot stills.
We use an enclosed flame system to cool the outsides of the condensation vats.THE PALENQUE 🡪
How To Drink
Sombra Mezcal can be enjoyed by sipping straight or in cocktails. Using Mezcal in traditional Tequila cocktails works well, but Mezcal is a versatile base spirit that adds an extra dimension of savory, smoky character & depth to mixed drinks.SEE COCKTAILS 🡪
Sombra Mezcal is available from local and online retailers...