Nuestra Soledad Mezcal

Sweet, ripe, tropical fruit, caramelized agave, Chinese five spice and wet stone on the nose.

La Companía is a small village in the district of Ejutla, southwest of Oaxaca City in the Valles Centrales Region. The La Soledad distillery is owned and operated by Gregorio Hernandez, along with his sons Valentín and Joel, and is situated on a hilly plateau at an elevation of 5,000 feet above sea level.
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.
The Denomination of Origin for Mezcal (DOM) defines mezcal as exclusively Mexican, and that it may be produced specified parts of the states of Oaxaca, Guerrero, Guanajuato, Michoacán, Zacatecas, San Luís Potosí, Tamaulipas, Durango and Puebla.
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