Nuestra Santiago Mezcal

The relatively gentle nose of Nuestra Soledad's Santiago Matatlán mezcal carries mild notes of tropical fruit alongside ethanol heat. TASTE: Sweet roasted agave, spicy and herbaceous. Generous on the palate with greath length and refinement.

Mezcal distillation is a traditional and artisanal process. Most producers use clay or wood stills heated by direct fire, often with materials from the surrounding environment. These stills are much smaller than modern ones, making batches unique and limited.Mezcal is a traditional Mexican distilled beverage produced from the fermented juices of the cooked agave plant core. The Agave salmiana from Mexico's Altiplano region is used for mezcal production. The agave cores are cooked in stone ovens to hydrolyze the inulin into fructose.
To truly be called mezcal, the liquor must come from certain areas. States that have certified mezcal agave growing areas with production facilities are Durango, Guanajuato, Guerrero, Oaxaca, San Luis Potosí, Puebla, Michoacan, Tamaulipas, and Zacatecas.
Santiago Matatlán, Oaxaca is referred to as the “World Capital Of Mezcal”. It is part of the Tlacolula District in the eastern part of the Valles Centrales Region. Santiago Matatlán is less than an hour drive from Oaxaca City and has become an area promoted as a tourist destination by the Oaxacan government.
Mezcal may be distilled once, twice, or three times. But double-distillation is the Norm in Oaxaca and most of Mexico. The first distillation yields an impure liquid called ordinario, común, or shishe, depending on the region.
The first distillation produces ordinario, a weak alcohol around 20% alc./vol.. To make mezcal, the distiller must redistil this ordinario a second time. During both distillations, volatile alcohols, the heads or puntas run from the still first. Then the heart el corazón the desirable spirit starts to flow.

Size: 750 mL

Proof:
*Please note that the ABV may vary