Espadín Agave

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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. Sombra owns and operates its own Palenque (distillery), which provides consistent quality and eco-friendly production methods. Each step of production, from fermentation to distillation, has been reimagined to reduce its environmental impact.

Wine Barrel Aged

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Barrels sourced from the historic and renowned Château Léoville Poyferré, a second growth wine estate in St Julien, France, are filled with Sombra's award-winning Joven mezcal and aged for up to six-months. The Limousin oak wine barrels soften the mezcal while enhancing its delicate botanical balance, bringing through a light Rosé color.

The result is Sombra Reposé, a first-of-its-kind reposado mezcal.

Sombra Reposé Production

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Cooking:

Conical stone pit ovens, fueled by sustainably certified oak wood. Length: 4 days.

Milling Type:

Mechanical tahona, fueled by solar panels.

Fermentation:

Natural open air. The crushed agave pulp and fibers are placed in wooden vats and fermented with wild yeasts (no chemical accelerants) for 8 days average.

Distillation:

The fermented agave juice & fibers are distilled twice in copper pot stills.

Aging:

Limousin oak wine barrels are filled with Sombra's award-winning Joven mezcal and aged for up to six-months, giving it a light Rosé color and botanical balance.