The project arose at a meeting of master mezcaleros at the Mezcaleria Cuish. We discussed that "now in Oaxacan restaurants, a pour of mezcal is more expensive than one of wine or whiskey." Thus, we enter a paradox: For original consumers, it is now more difficult for them to consume their native spirits, since it is more profitable to export them abroad than to sell them in their places of origin due to the high tax rate and regulations.
MEXICANO (Agave Rhodacantha)
Master distiller: Mtro. Francisco Garcia Leon
Producing community: San Guillermo Miahuatlan, Oaxaca
Production volume: 600 lts
Production date: Mayo, 2020
Milling: Bull-drawn tahona mill
Fermentation: Sabino wood vats
Distillation: Twice distilled in copper alembic stills with a “refrescadera” or cooling stainless steel band.
Cuts: Adjusted with distilled well water
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