This 110L batch released exclusively in New York is distilled from mature agave Jabalí (Agave convallis) and Tobalá (Agave Potatorum), both of which are wild-harvested up to 8,500 feet above sea level in the mountains of Santa Catarina Albarradas, Oaxaca. Maestro Mescalero Alberto Martinez and his son-in-law Reynaldo cooked approximately 93 Jabalí and 74 Tobalá piñas in an underground oven with encino oak for seven days. Alberto and Reynaldo then hand-mashed the cooked agave with wooden mallet, where it was then fermented in underground stone tanks with the nitrogen-rich bark of encino de agua for four days. The resulting tepache and mash were double-distilled in small clay pots at Alberto’s palenque in April 2018.
A significant portion of the proceeds from the sale of this special bottling will be donate to S.A.C.R.E.D., which will invest the funds in the Zaachila Agave Project, an initiative that teaches middle-school students to grow agave from seed and provides affordable agave starters to mezcal producers in Oaxaca.