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Mezcal produced in Santiago Matatlán, Oaxaca
Maestro Mezcalero Valentin Martinez Sernas
Made from 100% Espadín (Agave angustifolia) matured between 6–12 years
Cooked in conical earthen pit oven using pine and mesquite wood
Milled using traditional horse-drawn stone tahona
Fermented in Encino oak vats (tinas) using proprietary well water
Distilled twice using a traditional clay pot Filipino still
The second distillation sees the addition of fresh Oaxacan cacao made by Gonzalo’s sisters
Rested 21 months in glass
Hot cocoa on the nose; the palate is graceful and light on its feet with pink peppercorn, jasmine, and herbs; light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy
48.8% ABV (ABV may vary batch to batch)
Oaxaca is famous for its chocolate and with good reason! The aroma of this spirit transports you to a roadside comida in Matatlán, the scent of hot cocoa rising to meet you long before you even get your nose to the glass.

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