Agua del Sol Angustifolia de Maestro Pedro Garcia 750ml
Agua del Sol Espadin was produced by Pedro Garcia Sernas in Santiago Matatlan, Oaxaca. The Agave angustifolia were cooked in an underground pit oven, milled by horse drawn tahona, and double distilled in copper.
The Agua del Sol project arose at a meeting of master mezcaler@s at the Mezcaleria CUISH. We discussed that "now in Oaxacan restau rants, a pour of mezcal is more expensive than one of wine or whis key." Thus, we enter a paradox: It is now more difficult for local consumers to afford their native spirits, since exporting them is more profitable than selling them domestically due to high tax rates. Even worse, tradition gives way to arbitrary government regulations when brands pursue "mezcal" certification.
Bottled as a Destilado de Agave, Agua del Sol maintains tradition and abides by gusto historico, or local proofing, as it is not bound by the red tape involved with "mezcal” certification. We make these heritage agave spirits accessible to local communities once again by keeping a part of every batch for domestic consumption and selling them locally in five and ten-liter custom hand-made garrafones.
Created by the famed CUISH mezcal cooperative, Agua del Sol collaborates with multiple producers beyond its original partners to include others from the Maestros del Mezcal organization.
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A wine list from Flask published in the early 1970s
Driving down Ventura Blvd in Studio City in the 1960’s has something in common with today, Flask Fine Wine & Whisky- Flask first opened its doors to the public in 1962. Decades later and it still remains a respected fixture in the Los Angeles community.
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