A savory and herbal mezcal with a pronounced nose packed with aromas of sage, green peppercorns and citrus. Smoky, salty and a green on the palate. Great sipped straight but as it has almost gin-like aromatics to it that makes it possible to substitute in a negroni or in traditional mezcal cocktails.
An artisan mezcal made from organically grown agave with a family recipe passed down for decades. Yola Jimenez, who also operates the Mexico City bar, La Clandestina Mezcaleria founded the brand with Swedish singer-songwriter Lykke Li, and chef Gina Correll Aglietti.
Yola uses a unique and slower process for making their mezcal, a recipe her grandfather developed in 1971. The espadin and madrre-cuixe varieties of agave reach maturity after seven years, then are hand harvested. The roasting process is 3 or 4 days long, an additional 24 hours compared to most mezcals and crushed by a large stone wheel. Similarly the fermentation is done with wild yeasts for 6 days, or twice is long as usual. Double-distilled in a copper pot still to proof, no dilution with water is undertaken. Hand bottled by local women after 4 months of resting in glass barrels.
In 1971, Luis Jimenez purchased a mezcal farm in San Juan del Rio, Oaxaca. 40 years later, he gave it to his granddaughter, Yola. Today, we still honor his original recipe, abiding by the 300-year-old method of traditional mezcal making.
WOMEN OWNED AND OPERATED
• Dedicated to promoting the economic independence of women in Oaxaca.
MADE IN OAXACA
• Artisanal product • Made by hand.
TYPE
• 100% Espadin Agave.
VERTICAL INTEGRATION
• Distilled in copper alembic stills • Harvested sustainably.
Spirit Notes:
PROCESS
We start with ripe, organic agave from our local estate.
Our agaves are then roasted in an earthen conical oven for 75 hours in the spring and summer, and 96 hours in the fall and winter (24 hours longer than most mezcals in both cases).
The roasted agave are then crushed slowly, using a traditional manual stone grinding wheel.
The crushed agave is fermented for 6 days in oak barrels (3 days longer than average) using only natural wild yeasts from nearby citrus and fruit groves, with filtered spring and captured rain water.
The mash is double-distilled in a handmade copper pot still, to proof. The second distillation is much finer and slower than the first, taking about 15 hours, compared to 10 hours in the first. The mezcal is distilled to proof under the careful hand of the maestro mezcalero, then hand-bottled at the source.
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