Distiller Notes
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. With such a deep and robust aroma, the implication of bitter, dark chocolate to follow is deceptive; the palate is graceful and light on its feet, with Gonzalo’s trademark note of bright pink peppercorn, jasmine, and herbs on the mid-palate. Light but pronounced smoke gives a mature backbone to the notes of cacao and the finish is salty and earthy—even a bit dusty—like unwrapping a piece of dry chocolate on a dirt road.
Para todo mal, Mezcal, y para todo bien, también.
"For everything bad, Mezcal, and for everything good as well." Most often consumed straight or with salt, chilis and an orange, lemon, or lime, Mezcal is an agave-based spirit whose production methods vary widely depending on the region, traditions and preferences of the producer. Rather than boiling or steaming the agave, which is done in Tequila production, Mezcal is made by cooking the agave in wood-fired pits before fermentation. Consequently, Mezcal is often characterized by smoky nuances, which are a product of this alternative production method.